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I just wanted to thank everyone in this old thread for the patience to ride out this yeast. Did the old 1.020 stall just like clockwork at 2 weeks. I left it on and left it alone (probably longer than I needed to). After 8 weeks, I just kegged at 1.004. Awesome funky notes with nice dry finish...

From Palmer's How To Brew: Medicinal These flavors are often described as mediciney, Band-Aid? like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol...

I'm in like Walter Jr.!

Count me in!

Excellent reporting on a tough story. Without knowing any of the people involved myself, it sounds like this was a case of loose business practices that finally came home to roost.

I'm sure you're fine. Saison is supposed to get at least a little funky. What yeast strain did you use?

Unfortunately, due to my Honeydew list, I didn't make it up until things were winding down, but I'm definitely shooting for the Teach a Friend to Brew Day. Also, I got to try Revvy's Vienna Lager! Definitely looked like it was a great day.

Notice that OP is from NY, NY. Add 30% to everything. :D

Would it have better to close up the fermenter and then pitch later when it had naturally cooled? I know it isn't ideal, but you wouldn't risk killing the yeast and/or ending up with off flavors. You would be risking infection, but what risk is more likely to happen?

It really depends on your yeast strain. 3711 goes off like a champ around 73 degrees while 3724 wants it warm and swampy.

Good luck!

Thanks for all the great advice in this thread! Brewed my first saison on Sunday, have it in the fermenter at 73 degrees and it is going off like a machine gun with the 3711! I was a little worried about the starter, but I just don't think I had it warm enough at first.

From what I understand, 3724 needs to be ramped up into the 80s or you will probably have a stuck fermentation. I went with 3711 on the saison I brewed yesterday as that goes nuts between 70-75 degrees.

It depends on the yeast. Do a search for Wyeast 3711 French Saison and you will find a lot of success stories fermenting between 70-75 without the stuck fermentation problems of other strains.

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How many gallons is your recipe and what is the expected OG? Looks a little light for a 5 gallon batch, but then again I'm not sure what you are shooting for. Good luck! :mug:

Not bad at all for the first brew ever! As stated, stir the bejesus out of it after you add your sparge water. The grain is holding on to sugars and you want them! Other than that, just getting your process down like water levels and pitching temp and you will see improvement every time...

Yeah, you should decant the liquid on top first. This is often old beer/water you added. Also, a little trub won't hurt anything, but you are obviously only interested in the healthy yeast, so that is why you try to keep as much trub out as possible. I would let those settle and probably...

Count me in! :mug:

Just a thought, you could brew something lighter like a Kolsch for the wedding day and then brew a different batch of something else that ages better like a barleywine/stout for the big bottle (and keep the rest for yourself)