ChshreCat
Well-Known Member
How long to ferment and age? I was thinking no secondary and a fermentation time of around 14-20 days
I left my last batch in primary for 4 months.
Might've been overkill... but it tastes wonderful.
How long to ferment and age? I was thinking no secondary and a fermentation time of around 14-20 days
Just wanted to let you know that Wyeast lists the temp up to 75F. This is not the dupont strain in any way. I'm sure you can run high with it but you don't need to at all. The reason for running the dupont strain so high is because otherwise it would take fermentation forever to complete. .
61 is really low, I believe. even for a non-belgian yeast...I would err on the higher side for this yeast, I've never had fusels or anything...
I'm actually testing temps for this yeast. I just made 2 extract saison batches, one that I am leaving at ambient 72 degree temp to see what comes out of just letting it go, (pitched at 63), and another where I control temps for the first 4 days, pitching at 65 and controlling it's growth to 73 over the week. Trying to get a better handle on this yeast, and where the flavors shine through the most.
Just wanted to let you know that Wyeast lists the temp up to 75F. This is not the dupont strain in any way. I'm sure you can run high with it but you don't need to at all. The reason for running the dupont strain so high is because otherwise it would take fermentation forever to complete. .
That's a big range... I'm trying to figure out what temps give it the best "saison" character.. What do you guys think?
Oh, and JLW, I would just get a brew belt, they are cheap and would work well for this purpose.
That's a big range... I'm trying to figure out what temps give it the best "saison" character.. What do you guys think?
Oh, and JLW, I would just get a brew belt, they are cheap and would work well for this purpose.
In your opinion, do you think this yeast will eventually take care of the sugar strains, or should I re-pitch. I'm hoping that time and the warmer temps will allow the yeast to slowly work away.We re-pitched with the French fermented for 4 weeks at 70 to break all the chains down to 1.005.
jboggeye/methodbeer thanks for the info...
I knew the mash temps were an issue when I saw the O.G., lesson learned.
In your opinion, do you think this yeast will eventually take care of the sugar strains, or should I re-pitch. I'm hoping that time and the warmer temps will allow the yeast to slowly work away.
Here's what I'm planning on brewing tomorrow to break in my new brewery...
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