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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Do Saisons NEED to ferment at a high temp?
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Old 10-20-2012, 12:34 AM   #1
domdom
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Default Do Saisons NEED to ferment at a high temp?

i tried making a saison this summer and it was a huge failure. ordered wyeast 3724 during the heat wave and it showed up DOA. subbed some dry safeale, OG lower than hoped, FG settled at 1.022, pretty sure it got aerated and is just terrible.

anywho, i'm thinking about trying one this winter that i (hopefully) don't have to worry about the yeast getting overheated. do saisons need to ferment at a high temperature in order to get the classic characteristics of a saison?


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Old 10-20-2012, 02:01 AM   #2
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There's a bunch of different yeasts you can use for saisons. All of them are, to varying degrees, able to ferment at high temps without producing fusels. 3724 is just the only one that seems to need high temps to ferment out properly; it has a tendency to stall out around 1.020 at normalish temps. I'd ferment it in the hottest area you can find and pitch something hungrier if it stalls. It does give more of that saisonic saisonyness at higher temps.


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Old 10-20-2012, 03:22 AM   #3
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I'm just going over my notes for my first attempt at a saison(it won a blue ribbon a couple of months ago), but I can't find the temp at which I fermented.....FAIL

However, I know that I didn't let it get high. Probably 72-74 the first few days. Then I let it rise to ambient which at the time was probably 77ish. I used wlp566 yeast. So to answer your question, NO, you do not have to ferment saisons at high temps to make a good one.
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Old 10-20-2012, 04:05 AM   #4
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I'm planning on doing a Belgian Saison soon, and I've been researching a lot. 3724 NEEDS high temps. I mean it shouldn't get below 80 during primary, and likes it as hot as 90 even. I've also been told that if it stalls out you can either pitch something to finish, or if you wait it will start up again and finish out eventually.
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Old 10-20-2012, 04:07 AM   #5
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I think Saison's do have to be fermented warm...but it is all relative. I think mid 70's is ok which is obviously much too warm for most ales. The important thing is too keep the yeast active so that the saison will attenuate enough.
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Old 10-20-2012, 04:09 AM   #6
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There are hybrid yeasts out there too like WLP568 and I think 565. They're part DuPont Saison and part something else that will finish the batch out if the finicky DuPont yeast craps out early.
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Old 10-20-2012, 04:41 AM   #7
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565 is the same as 3724. 568 is a blend of 565 and a non-saison belgian yeast or two that doesn't stall.
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Old 10-20-2012, 04:51 AM   #8
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Quote:
Originally Posted by kingwood-kid
565 is the same as 3724. 568 is a blend of 565 and a non-saison belgian yeast or two that doesn't stall.
Yes! This^.
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Old 10-20-2012, 03:15 PM   #9
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thanks for the info! i might just buy a few packets of it late winter/early spring so they hopefully don't die in transit during the summer then use them when it warms up.
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Old 10-20-2012, 03:30 PM   #10
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You can also harvest from a bottle of Saison Dupont. You'll get 565 and 566 mixed together, plus it comes with free beer! On the down side, you have to make like a 6-step starter. I've used my culture several times with success. It never stalls (1.041 to 1.002 in under a week) and makes farmhouse-flavored beer when fermented anywhere from 75 to 100F.


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