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Old 11-25-2012, 11:15 PM   #11
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Do i need to ferment Saison at higher temps? Our house ranges 61F - 67F. I can cool down effectively, but not heat up.
Wyeast 3711 French Saison is very happy fermenting in the 65-75 degree range.


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Old 11-26-2012, 01:33 AM   #12
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Wyeast 3711 French Saison is very happy fermenting in the 65-75 degree range.
Sounds good, i will do some research on the 3711 yeast. Maybe start at lower temps then step it up?


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Old 11-27-2012, 02:00 AM   #13
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Brewed my Saison. I have never used a blow off tube, hope i don't need one.
7 lb Briess Pilsen DME
1 lb Bavarian wheat dry
1 lb beet sugar (15 min.)
1 oz hallertau (german) 60 min.
1 oz Saaz 60 min.
1oz Strisselspalt 1 min.
3 tsp orange peel 5 min.
3 grams crushed grains of paradise 5 min.
3711 wyeast
Hope it goes well. Going to try and warm up to 80, if possible
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Old 11-27-2012, 06:50 PM   #14
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If you can, attach a blow-off. Better than coming home to a missing airlock and beer on your ceiling.
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Old 11-27-2012, 07:53 PM   #15
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If you can, attach a blow-off. Better than coming home to a missing airlock and beer on your ceiling.
I have my wort in a glass carboy, so I need tubing to fit the smaller diameter opening with the plug in? I will have to read the how-tos on it. I got a little carried away at the LHBS with my ingredients. Beer calculator said 1.081. I did not siphon sample for hydrometer reading. I guess i need a baster i can sanitize.
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Old 11-27-2012, 07:58 PM   #16
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I usually use a carboy cap, but if you use this type of airlock

you can find tubing big enough to fit onto the center stem, then once you're done blowing off, remove the tubing, assemble/fill the airlock, and you're good to go.
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Old 11-27-2012, 11:15 PM   #17
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Go for a Belgian Double or 2xIPA, either would be "a nice pair"... Biermuncher has a recipe called "Tits Up" IPA I believe.
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Old 11-28-2012, 04:26 AM   #18
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Ok, so wort started bubbling through airlock. Tubing attached to air lock and now blow-off working into jug. Air-lock is a mess though. I was already low on volume. this is going to be a potent brew. I might research adding water with sugar at bottling.
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Old 12-07-2012, 01:41 PM   #19
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UPDATE:
I brewed on November 26th. (wyeast 3711) I have been able to keep the temps between 73-78 F, after initial crazy fermentation the first week. I would like to keep in primary another week or until it is done. Was going to check gravity next week, still fermenting. About 3 bubbles per minute, if that means much. Should i keep temps steady, let drop or heat up? Thinking of bottling next weekend, if ready.
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Old 12-07-2012, 02:58 PM   #20
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if you're using a glass carboy, you can get a 1-1/4" OD tube (1" ID) that fits directly into the neck. pic: http://www.homebrewtalk.com/f85/my-s...3/#post3723673 (scroll down a bit). has the advantage of never getting clogged since it's so big/wide.

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UPDATE:
I brewed on November 26th. (wyeast 3711) I have been able to keep the temps between 73-78 F, after initial crazy fermentation the first week. I would like to keep in primary another week or until it is done. Was going to check gravity next week, still fermenting. About 3 bubbles per minute, if that means much. Should i keep temps steady, let drop or heat up? Thinking of bottling next weekend, if ready.
mid-70's is a perfect temp for this yeast, i'd keep it there until it's finished. it keeps going for a while, it's not a fast finisher. i'd plan on 2.5-3 weeks in primary before taking a gravity reading. the warmth will help things finish up faster so don't cool if you're trying to finish up quickly.

p.s. based on my limited exposure (!) to "girls gone wild" videos, shouldn't this beer be called "bra lifter"?


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Drinking:soured TYB Saison Brett Blend, local sour cherry kriek, oud bruin, saison bottled with ECY34
Carbing: Ardennes BDSA, apricot golden sour
Aging: 3726 saison w/ brett x2 (dregs mix & Lochristi), witbier w/ brett, sour cherry mead, rye sour ECY20/ECY34 split, acerglyn, several other sours & stuff i've lost track of...
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