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Old 03-11-2012, 11:59 PM   #1
SirBrewsAlot
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Jan 2012
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Ok, just brewed an AG Belgian Saison using Wyeast 3724. From what I gather this yeast should be ramped. My question is what is the schedule I should follow for increasing temperature ? Is it a couple degrees every day, every other & how high should I go ? I pitched @ 69 *F & have active fermentation now after about 15 hours. Any insight on this I would def appreciate. Thnx

 
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Old 03-12-2012, 12:35 AM   #2
JacobS
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Raise the ambient by 2-4degrees a day until ~82f hold for a week and then let the yeast do its thing @ room temp. Still might take several weeks to finish
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Old 03-12-2012, 07:13 PM   #3
SirBrewsAlot
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Quote:
Originally Posted by JacobS
Raise the ambient by 2-4degrees a day until ~82f hold for a week and then let the yeast do its thing @ room temp. Still might take several weeks to finish
Cool thnx, if I just let this yeast ride at a stable 70*F will it still turn out ok ?

 
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Old 03-12-2012, 07:26 PM   #4
Naggs
 
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Quote:
Originally Posted by SirBrewsAlot View Post
Cool thnx, if I just let this yeast ride at a stable 70*F will it still turn out ok ?
From what I understand, 3724 needs to be ramped up into the 80s or you will probably have a stuck fermentation. I went with 3711 on the saison I brewed yesterday as that goes nuts between 70-75 degrees.
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Old 03-12-2012, 08:34 PM   #5
AmandaK
 
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Rumor has it that if you don't ramp it up, it'll stick at 1.036... which would be entirely too sweet for a saison.

You can finish it out with 3711 if it gets stuck and you can't ramp.
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Old 03-12-2012, 08:40 PM   #6
Baspronick
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I used that yeast and brought it up to 90. It still stopped at 1.035. I just left it sit at around 70 and it continued on by itself.

 
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Old 03-12-2012, 09:16 PM   #7
BradleyBrew
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I've used both yeast. The belgian strain did not get stuck at all and I kept it below *80.

 
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