Belle Saison Pitch at 90 Degrees? YES!

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OahuMike

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I live in Hawaii--where it's always hot--and got tired of continually chilling during fermentation. I love the flavor of Belgian beers, so I switched to Belle Saison yeast in an effort to avoid the chill hassle. For about the past 10 batches, I've been pitching anywhere between 90-95 degrees. Room temperature here is around 80-85, so that's where it stays for the rest of the fermentation process. I've had no off-flavors and plenty of compliments. Anyone else out there in the habit of pitching Belgian yeast at high temps and just letting it go?
 

SoCal-Doug

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Yes sir! And if you really want to attenuate the hell out of it but maintain the saison funk, go 50/50 Belle and 3711. Both those strains love the high temps.

I'm brewing a Saison tomorrow with a well-grown culture from a bottle of Dupont, mixed with 3711. I'll pitch it when I see it below 100, let it sit in my southern California garage, and whatever it does, it does. I've earned a few 2nd's and 1st's in competitions with batches that ran in the mid and high 90's.
 

mabrungard

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Belle Saison ferments fairly clean at a temp below 70F. Higher temp is necessary to produce proper saison character, but I would caution getting too hot since that invites fusels.
 

Mer-man

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Belle Saison ferments fairly clean at a temp below 70F. Higher temp is necessary to produce proper saison character, but I would caution getting too hot since that invites fusels.
Are we talking Cal Ale clean, or English strain fruity clean?
Nevermind, just saw the low flocculation.
 
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