fermenting HOT

[slim chillingsworth]

started at 72, dropped it slowly to 65 because i had to put another carboy in the same fridge and wanted to start that one a bit lower.

 

[EdWort]

started at 72, dropped it slowly to 65 because i had to put another carboy in the same fridge and wanted to start that one a bit lower.

Have you tried this yet? I picked up a bottle of Saison DuPont at HEB today.

 

[slim chillingsworth]

It's on tap now, and it's drinking wonderfully. It started out a bit off, but has mellowed a lot in the past couple of weeks. There are a lot of funky yeasty flavors from the hot fermentation that blend really well with the traditional dry saison character. I have not yet done a side-by-side with Dupont, but the brew is really nice.

If you'll be in Austin any time soon, you're more than welcome to come have a taste.

 

[slim chillingsworth]

Side by Side Comparison:

Homebrew

Aroma is spicy with some faint sourness and a touch of alcohol. Murky orange-brown color with a thin but well-lacing white head. Flavor is off-dry, with a citrus sweetness rounding it out. Palate is sharp with carbonation, coating and full bodied.

Dupont

Spicy clove nose with a light sourness, wild yeast, grass, lemon, and something almost rubbery. Cloudy orange pour with a dense, thick, bubbly white head leaving great lacing. Nice soft palate with a creamy mouthfeel and light carbonation. Flavor is complex, a good sourness with a wheat background.

Comparison

This recipe does not successfully clone Saison Dupont. The color, clarity, and head retention are off, though the lacing is close to the original. The flavor profiles are similar, particularly in their citrus character, but the Dupont has a more crisp, bright opening and more grain presence. The clone is tasty, highly drinkable, and well-rounded, but does not capture the essence of the original.

 

[henrychinaski]

It's on tap now, and it's drinking wonderfully.
If you'll be in Austin any time soon, you're more than welcome to come have a taste.

damn, i just noticed this thread, and i was in austin last weekend! i hope that offer is still good next time i'm in town. i'll bring a few for comparison.
ah, wlp565.... i've studied everything i can get my hands on about this yeast (including markowski's book) and am terribly unsatisfied with it's consistency. two years ago i did a saison that was exactly what i was looking for, much like the dupont you describe. recently i haven't had much luck with it. a couple of weeks ago did a 10 gallon batch, split it, and fermented one in the house (starting at 78 deg., ramping up to ??) and one in the garage (daytime temp. of 95) and after two weeks they both were weighing in at 1.020. i just goosed it a bit with some actively fermenting wyeast 3787 from a belgian dark strong. oh, well on the slight color contribution.
i did a 10 gallon batch a while back where i put the wlp 565 on half and used the other half as a "starter" for a tripel, building up a population of wyeast 3787. the 565 labored away for weeks and only got down to 1.010, while the 3787 blew through the same wort taking it from 1.063 to 1.000 in 5 days! it doesn't quite have the character that the 565 does as it's lacking the sourness, but it has plenty of spice and subtle fruity flavor and aroma.
i'm going to keep messing with the 565 this summer, but i'm only going to give it so many chances before moving on to something more predictable.
the best beer it's given me recently is a dark strong saison that apparently finished out at 1.016. i'll watch for bubbling bottle caps in case it gets a second wind...

 

[henrychinaski]

oh, duh.
that offer was for edwort, huh? didn't mean to invite myself. i was skimming and took it as a general invite. oops.