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Old 06-20-2012, 02:20 AM   #1
thedisasterparty
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Default Saison Aging

Hey all. So, I made this Saison about a month and a half ago. I let it ferment all the way down and then transferred it to a keg to age at 72 degrees for 3 months (as the recipe called for). I decided to take a taste test today. As I pulled the lid off the keg I noticed a large amount of foam on top of the wort that had pushed itself up against the top of the keg. I pulled some out and taste tested it and it seemed to taste pretty awesome. There were a bit of floating particles in the sample though.

It fermented all the way down to a 1010 before I threw it in the keg. It seems to be the same. I used starsan, which usually leaves a bit of foam in the wort after a transfer. Could it be that? Could it be some sort of infection? Should I worry about the floaties? Like I said, it tastes fine, just a bit worried is all...


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Old 06-20-2012, 12:59 PM   #2
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I'm sure you're fine. Saison is supposed to get at least a little funky. What yeast strain did you use?


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Old 06-20-2012, 01:06 PM   #3
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most saison yeasts will get below 1010, just very slowly. so you could have still had some active fermentation going on
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Old 06-20-2012, 02:35 PM   #4
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Quote:
Originally Posted by progmac View Post
most saison yeasts will get below 1010, just very slowly. so you could have still had some active fermentation going on
Correctamundo
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Old 06-20-2012, 04:11 PM   #5
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Quote:
Originally Posted by progmac View Post
most saison yeasts will get below 1010, just very slowly. so you could have still had some active fermentation going on
^that x1000
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Old 06-20-2012, 04:49 PM   #6
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Another vote for more fermentation.
Last I checked my Saison du buff clone it was at 1.003! Its dryhopping now, I'll check it again when I was bottle. Wyeast 3711 rocks
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Old 06-20-2012, 08:59 PM   #7
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Quote:
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most saison yeasts will get below 1010, just very slowly. so you could have still had some active fermentation going on
this
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Old 06-20-2012, 10:01 PM   #8
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Originally Posted by thedisasterparty View Post
Hey all. So, I made this Saison about a month and a half ago. I let it ferment all the way down and then transferred it to a keg to age at 72 degrees for 3 months (as the recipe called for). I decided to take a taste test today. As I pulled the lid off the keg I noticed a large amount of foam on top of the wort that had pushed itself up against the top of the keg. I pulled some out and taste tested it and it seemed to taste pretty awesome. There were a bit of floating particles in the sample though.

It fermented all the way down to a 1010 before I threw it in the keg. It seems to be the same. I used starsan, which usually leaves a bit of foam in the wort after a transfer. Could it be that? Could it be some sort of infection? Should I worry about the floaties? Like I said, it tastes fine, just a bit worried is all...
a krausen on a 1010 beer after 3 months? interesting. my saison just stopped at 1003 and the last 10 points did not show a krausen at all.
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Old 06-20-2012, 11:12 PM   #9
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Sounds like fermentation kicked back up when you transferred. That would explain the foam and chunks. Let it setlle a bit and I say your good to go.
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Old 06-20-2012, 11:22 PM   #10
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Just posted about my saison and it went from 1.064 to 1.002 in 22 days. I did not think it would get quite that low, but it did have quite a bit of sugar in it.


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