jdavis
New Member
I have a fermentation issue and have yet to take any readings but here's the scoop. I've got a heated and cooled fermenter and pitched my yeast (Wyeast Belgian Saison) at around 70º. I set my differentials for 72º max and 68º min. 36 hours later I noticed the temp dropped to 59º! For the next 8 hours I frantically tried to raise the temp and eventually got it up to 71º by 48 hours post pitching.
So here's my first question. I was originally going to slowly raise the temp from 70º on day 1 after active fermentation to 80º by around day 7-8. Should I wait for a while at 70º to allow the yeast to sort of wake up and "catch up" before I begin elevating temps?
Also, should I take a reading to see how far I've dropped and consider pitching another yeast packet? When, if ever, is it too late to consider pitching more yeast?
Lastly, anyone have experience with esters and off flavors from a temperature shift such as this?
Beer Style: Ginger Hibiscus Saison
So here's my first question. I was originally going to slowly raise the temp from 70º on day 1 after active fermentation to 80º by around day 7-8. Should I wait for a while at 70º to allow the yeast to sort of wake up and "catch up" before I begin elevating temps?
Also, should I take a reading to see how far I've dropped and consider pitching another yeast packet? When, if ever, is it too late to consider pitching more yeast?
Lastly, anyone have experience with esters and off flavors from a temperature shift such as this?
Beer Style: Ginger Hibiscus Saison
