Hey gang,
I'm trying to play around with Saisons so I did a batch with Wyeast 3724 (Dont worry this is not going to be a "my fermentation stuck post!!"
I did a hot fermentation as many have tried, starting at 80 degF and ramping it up to 90degF over 5 days. It did stick at 1.035 for about 2 weeks but with a bit of patience has dropped to 1.010.
Here's my question. I feel like since I fermented it so hot I should leave it a couple weeks in the primary to let the yeast clean it up a bit before bottling or kegging it.
Anyone got an opinion on whether I should do that or just keg it right away to keep all the funky flavours produced by the hot fermentation?
Also, if I keep it in the fermenter for another week or two, should I ramp it back down to a 70degF or keep it hot (90degF) until I keg it?
Thanks!
I'm trying to play around with Saisons so I did a batch with Wyeast 3724 (Dont worry this is not going to be a "my fermentation stuck post!!"
I did a hot fermentation as many have tried, starting at 80 degF and ramping it up to 90degF over 5 days. It did stick at 1.035 for about 2 weeks but with a bit of patience has dropped to 1.010.
Here's my question. I feel like since I fermented it so hot I should leave it a couple weeks in the primary to let the yeast clean it up a bit before bottling or kegging it.
Anyone got an opinion on whether I should do that or just keg it right away to keep all the funky flavours produced by the hot fermentation?
Also, if I keep it in the fermenter for another week or two, should I ramp it back down to a 70degF or keep it hot (90degF) until I keg it?
Thanks!