I just pitched this saisonstein's monster yeast in a 1.057 hoppy saison this saturday evening. Temp range is listed at 65-78 on Omega. My goal is for the esters to be present, but not to overpower the hops. My plan was to keep the fermentation temp (actual carboy temp, not ambient) at 72 for the first 3 days of initial fermentation then raise up to 78 and let sit (two weeks total primary time before keg / dry hop).
I should note that I made a 3.5L starter (stir plate) and pitched a healthy amount of yeast for an 11 gallon batch. I noticed that the starter took off very quickly, and formed a very stubborn layer of krausen within 12 hours that didn’t want to drop. I gently rocked the starter and the krausen fell. This appears to be a heavy top cropper and poor floculator). The starter reeked of bubblegum, no fusel or hot aroma. Just lots of estery goodness.
This is what’s happened since pitching the yeast in the carboys:
pitched @ 68 on Saturday night, carboy rose to 72 within a few hours and showed first signs of activity within 5 hours.
There was a very dense layer of krausen by Sunday morning (similar to the starter’s behavior). However, The speed of fermentation has stayed very slow/stagnant from Sunday morning to this Monday morning. This morning (Monday), I've increased my temp probe setting in the carboy a few degrees warmer to 75 and am going to let it rise up (also rocked the carboy gently to kick the yeast from the top back into suspension).
I’ll report back after this thing is kegged and carbonated with the FG results and tasting notes. I mashed low at 148 and am aiming for 90% attenuation…we’ll see if I hit it. (grain bill was all pils with a touch of wheat for head retention)