Fermentation temperature issue

[Bertramus]

Hi all,

I have recently brewed a simple saison using mangrove jacks m29 French saison yeast. I have been fermenting it hot 28c and it has been giving me fantastic spicy, phenolic flavours.

My concern is how long to keep it hot? I pitched in Saturday evening with a sg of 1.06. Gravity readings have been at 1.006 for the last two days and I am pretty sure this is where it's stopping. Should I return the FV to normal room temps 18-19c or leave longer at 28c.

I am in Scotland and abnormally high temps kind of freak me out. My gut feeling is after primary has finished return to normal temps. Any help would be much appreciated.

 

[flars]

I'm not familiar with the yeast. The yeast may finish quick or the yeast may take its time to finish the last couple of gravity points. I would just keep it at the fermentation temperature for a few more days to be safe then check the SG again.

 

[madscientist451]

I've only used the French Saison yeast a few times, but I've heard that a good method is to run it at about 65F (18C) and after 3 days or so, ramp it up to about 75F until its done. I don't believe the ending temperature is all that critical, but when its done fermenting, I don't see any advantage to leaving the beer at a higher than ambient temperature. If you have a gallon jug, you could siphon some off and leave that at higher temperature and let the rest of it cool down and see if you notice a difference. If you were going to age it in bulk for a while before bottling/kegging, I would think a cooler storage environment would be preferred.

 

[Bertramus]

Thanks for the replies. I will leave it at 28c for a coupe of days to see if it drops further before returning to room temp. I had read that it should be fermented hot for 2 weeks but I don't think I will leave it much over one week.

Thanks again.

 

[bucketnative]

I routinely ferment Saison yeast (3711, Belle Saison) at 85F (sometimes higher) all summer long. No cooling is needed for nice saison flavor.