Hey guys,
first post on here, I've referred to the site for awhile, but figured I could start asking and contributing my own knowledge now.
I'm newish to brewing, done 6 extract batches now, but looking to try a saison.
I want to know if I will have better results using either WLP565 Saison I or Wyeast 3724 Belgian Saison, which have a higher fermentation temperature, or use Wyeast 3711 French Saison which has a lower fermentation temp.
I maintain about 70 to 71 deg. F in my basement, so I would have a stable temperature if I use Wyeast 3711.
I do have a warm garage though (summer in Ontario) that gets around 90 deg. in the day, but can drop down to low/mid 70's in the night. So i could pitch in my basement then move to garage. But is this too much fluctuation to benefit from one of the higher temperature yeasts(WLP565 or Wyeast 3724)? Maybe the actual beer wouldn't fluctuate as much as the air, but I do not know to what degree.
So basically, what fermentation do you recommend (basement or garage) and which yeast?
Thanks a lot for any input.
Cheers
Matt
first post on here, I've referred to the site for awhile, but figured I could start asking and contributing my own knowledge now.
I'm newish to brewing, done 6 extract batches now, but looking to try a saison.
I want to know if I will have better results using either WLP565 Saison I or Wyeast 3724 Belgian Saison, which have a higher fermentation temperature, or use Wyeast 3711 French Saison which has a lower fermentation temp.
I maintain about 70 to 71 deg. F in my basement, so I would have a stable temperature if I use Wyeast 3711.
I do have a warm garage though (summer in Ontario) that gets around 90 deg. in the day, but can drop down to low/mid 70's in the night. So i could pitch in my basement then move to garage. But is this too much fluctuation to benefit from one of the higher temperature yeasts(WLP565 or Wyeast 3724)? Maybe the actual beer wouldn't fluctuate as much as the air, but I do not know to what degree.
So basically, what fermentation do you recommend (basement or garage) and which yeast?
Thanks a lot for any input.
Cheers
Matt