First Batch

[mess1153]

Hi all!

I just did my first batch on Saturday and I have a couple of questions. It seems as though I am doing well, I am just crazy anal and want to confirm with the masters out here.

The beer is a Saison clone.

1. The temp is right at 68, but I read that Saison's should be higher. Anyone know anything about that?

2. It has been less that 48 hours and I see little activity. It was fermenting like crazy yesterday but has since stopped. I got worried and checked the SG on it and it is at 1020. That seems to be good, but I just wanted to ask about it.

3. When should I switch from the blow off to the airlock if at all? I read about three days. Is that correct?

Thanks in advance!

 

[chickypad]

What yeast are you using and what was your OG?
You may be at the lower end of the temp range but that is okay. In my experience with several Belgian strains they often take off like gangbusters at the beginning but then can take a little while to finish, depending on strain, OG, etc. One technique is to start at the lower end at the beginning of fermentation then gradually raise the temp to help it finish.
Once the vigourous part of the fermentation is over you can change to an airlock if you prefer, although I usually just leave the blowoff on during the whole fermentation time.
Sounds like you did great for your first batch! Now the hard part is patience!

 

[jaycount]

1. I don't know what yeast you're using but saisons (alot of belgian yeasts actually) benefit from warmer temps. The yeasts will produce more flavors at higher temps and that is one of the distinguishing pieces of belgian beers. If you don't have a way to control the temps then oh well. 68 is pretty close.

I did a witbier awhile back and only fermented it at like 61-62 (where I ferment most ales) and was disappointed with the lack of witbier yeast character. It's just one of those things you have to adjust.

2. It's early. RDWHAHB and be patient. 1.020 seems a little high for a saison but just be patient.

3. Yeah, you can switch now if the krausen has settled. How big is your fermenter? I don't bother with blowoffs when using a 6.5 gal fermenter with a 5 gal batch. I haven't had any issues yet. Maybe with higher grav beers I'll put the blowoff on.

 

[NordeastBrewer77]

1) 68 ambient should be ok. saison yeast can be fermented warmer if you want more esters (banana/bubblegum) in your beer.

2) it's normal for fermentation to slow after a couple days, don't sweat it.

3) after the krausen starts to fall back, it's usually safe to switch to an airlock.

congrats on your first brew! and welcome to HBT!

 

[mess1153]

Wow everyone! Thanks for the quick responses!

@Chickypad - The yeast that I used was a dry yeast called Safbrew S-33. It was recommended by the brew store guys. Unfortunately I didn't check my OG because I didn't even realize that there was an hydrometer in the kit until today when I was reading back through everything.

@Jaycount - I am using a 6.5 gallon carboy as my primary fermenter. There is plenty of room in the top. I tried to put the airlock in just a little while ago and the pressure in there is pushing the rubber stopper right out of the top of the carboy so I put the blow off back in. Sanitizing every step of the way of course!

@Nordeast - Thanks! I am looking forward to being part of this community!

I will mention that I have the carboy in a closet that is on my downstairs floor. I currently do not have anything covering it but I am thinking that I could wrap a heavy blanket around it full time to raise the temp just a bit. I covered it overnight because the outside temps here in Charlotte this week will be in the 30's at night. Not to mention I drop the heat in the house at night or it gets too hot upstairs.

Also. when should I switch to a secondary carboy? I was told after a week was a good idea.

 

[NordeastBrewer77]

no prob!

there's many threads on when/if to use a secondary. it's really a matter of personal practice and preference, so look around HBT and decide what works best for you and your brewery.

 

[RM-MN]

@Jaycount - I am using a 6.5 gallon carboy as my primary fermenter. There is plenty of room in the top. I tried to put the airlock in just a little while ago and the pressure in there is pushing the rubber stopper right out of the top of the carboy so I put the blow off back in. Sanitizing every step of the way of course!

I doubt that the pressure is pushing the airlock out as there is only enough pressure to force a bubble out. It mostly has to do with the slippery sanitizer and the taper of the stopper.

 

[mess1153]

I doubt that the pressure is pushing the airlock out as there is only enough pressure to force a bubble out. It mostly has to do with the slippery sanitizer and the taper of the stopper.

Ha! That makes sense. I was wondering what the heck was going on. I've messed with it enough at this point and am going to just leave the blow off in there. Thanks RM!

 

[chickypad]

I think this thread sums up the issue of secondary quite well.

https://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/

As others suggested - experiment for yourself and decide what you like. That's one of the great things about this hobby.