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Old 08-20-2007, 05:11 AM   #1
arturo7
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Apr 2007
Huntington Beach
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Saturday, I brewed up a Farmhouse style ale using a Belgian Saison yeast. I pitched early Sunday evening and kept it relatively cool (75) for the start of fermentation. By Sunday AM the fermentation had begun but was somewhat mild. I put the bucket in the garage where the temp reached 85+ by the afternoon.

Holy cow, the thing is going nuts!! Glad I used a blow off. This yeast must really dig the higher temps.
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Old 08-21-2007, 11:57 AM   #2
thebikingengineer
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Apr 2007
Redlands, California
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IIRC, Saison yeast is most comfortable in the upper 80s to lower 90s. That's where it kicks into high gear and develops the signature saison flavors.

 
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