I am brewing a Saison using Wyeast 3522 Belgian Ardennes and I made a 1.5L starter per Mr. Malty's calculator. This starter was more active than any other I have made as it developed a thin krausen layer (none of my starters have ever had krausen) so I pitched it about 24 hours in at peak activity (@ 74 degrees) and fermentation took off like a rocket.
There was visible movement in the carboy and rapid airlock activity after just 2 hours. After 12 hours I had krausen that was growing literally by the minute which eventually fell back down 48 hours in. I'm not even 72 hours in and the fermentation has slowed back down (about 1 bubble/minute in my airlock).
I downloaded the Jamil Show podcast about how to brew Saisons but only after my beer had been fermenting for about 24 hours. According to Jamil, I should have pitched at about 68 and then slowly ramped up the temp. to 80 over the course of 5 or 6 days but that's water under the bridge at this point.
What has me a bit worried is that Jamil said that too short of a lag time can actually be bad as the yeast growth stage is where many of the flavors are produced (critical to a Saison), so if fermentation starts too fast you might not get those flavors.
I don't get it though, I didn't over-pitch (at least I don't think I did), I pitched exactly as directed by the Mr. Malty calculator (created by Jamil) but you could have used my carboy + blowoff tube as a trolling motor on a boat after just a few hours.
Anybody have experience with this? For a style that depends so much on yeast flavor I would think under-pitching might not be that bad. Has anyone ever had such a quick ferment and noticed that their beer lacked the yeast-produced flavors?
There was visible movement in the carboy and rapid airlock activity after just 2 hours. After 12 hours I had krausen that was growing literally by the minute which eventually fell back down 48 hours in. I'm not even 72 hours in and the fermentation has slowed back down (about 1 bubble/minute in my airlock).
I downloaded the Jamil Show podcast about how to brew Saisons but only after my beer had been fermenting for about 24 hours. According to Jamil, I should have pitched at about 68 and then slowly ramped up the temp. to 80 over the course of 5 or 6 days but that's water under the bridge at this point.
What has me a bit worried is that Jamil said that too short of a lag time can actually be bad as the yeast growth stage is where many of the flavors are produced (critical to a Saison), so if fermentation starts too fast you might not get those flavors.
I don't get it though, I didn't over-pitch (at least I don't think I did), I pitched exactly as directed by the Mr. Malty calculator (created by Jamil) but you could have used my carboy + blowoff tube as a trolling motor on a boat after just a few hours.
Anybody have experience with this? For a style that depends so much on yeast flavor I would think under-pitching might not be that bad. Has anyone ever had such a quick ferment and noticed that their beer lacked the yeast-produced flavors?