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Old 07-01-2010, 11:57 PM   #11
Mar 2010
Saint Louis, Missouri
Posts: 772
Liked 20 Times on 17 Posts

apologies, it seemed like the convo was taking a turn toward saison. I jumped the gun, and I also think I confused this thread with another I am on currently, my mistake and apologies.

Right, I could use simple sugars to get the FG down as well as mash low, which ultimately I would do (The mashing low part anyways). I am just interested in the effects of ramping with a clean ale yeast. I really need to stop posting when I am half asleep/drunk lol.
Primary 1:NE IPA Style Saison
Primary 2: Raspberry Wheat
Primary 3: Typical Pale Ale
Up next: Lemon and Thyme Blonde

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Old 07-02-2010, 02:22 AM   #12
DKershner's Avatar
Jul 2009
Bend, OR
Posts: 1,870
Liked 28 Times on 23 Posts

Ramping it within range is a common practice and done by many brewers.
Ramping it out of range would cause the same things that fermenting at those temperatures does, but not as vigorously. At a semi-high temp, you will get some increased attenuation and esters. At a really high temp you will get less attenuation and you risk some other things like yeast health.

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