Belgian Saison Yeast...OOPS

[Stfudonny]

Just started a batch of cider using Wyeast 3724 Belgian Saison. Didn't notice the higher temp requirement....

My brewing area is normally 65-70. Should I add another strain? If so, what?

If not, should I just let it go longer?

 

[RPCidery]

Unless you're in a major hurry, let it go for awhile and see what it does.

 

[Stfudonny]

That's my plan. Probably go French Saison if I need to supplement I think. The real question is when do I make that call? I'm never in a hurry, I usually wait until totally still and clear before I move to secondary--8 weeks or more.

 

[skadalajara]

It is my understanding the Belgians pitch in the mid 50s and let the heat of fermentation warm it up to the yeast's preferred temp.

Sent from my SPH-D710 using Home Brew mobile app

 

[Pommeau]

I used a french farmhouse ale (TASTY!) and used small ceramic heater to get the temp up a bit, once fermentation got hold it became endothermic and self sustaining (1-2 days) and the yeast warmed themselves up.
12 gallon batch so it was harder (longer) to get going, but held its own heat better.

 

[Terrapin]

How did this turn out? I'm in the middle of brewing a farmhouse and thought I might wash some yeast and give a cider a try, 3724 seems like a good pairing with apples. Any advice?

 

[skadalajara]

My advice: give it a try and let us know how it went.

 

[Terrapin]

just for experimentation I did a 1/2 g "starter" and let it ferment all the way out ... apple wine? I should have checked my OG. not a great apple flavor. Not giving up on the farmhouse yeast just yet ... one more try with frequent gravity checks. any suggestions on an ideal gravity/abv?

 

[Terrapin]

So it's been a little while but if anyone is interested, 3724 Wyeast is my go to yeast for apple cider

 

[jinjorge]

So it's been a little while but if anyone is interested, 3724 Wyeast is my go to yeast for apple cider

@terrapin what's your recipe?

Made my first cider a few weeks back based on @edwort Apfelwein recipe

https://www.homebrewtalk.com/showthread.php?t=33986

Wondering if substituting Wyeast 3724 in for the wine yeast is a good swap with that recipe.

Thoughts?