French saison fermented at high temps

[oli-aus]

I've read that jester king and a couple other good saison/sour breweries ferment the French saison strain at 29/30c.

I just moved a saison to secondary which when in primary was wrapped in a towel and had an ambient temp of 33c due to the middle of the Aussie summer.
With the rule of thumb that you add 2/3 degrees for the yeasts expelling of heat it would be a 35c/95f fermentation.

No harsh alcohols at all in the taste test and a big yeast character.

Was a fairly big starter and had a little Brett b in the culture but I doubt the Brett would of done much in the first week.

Just thought I would put this out there as I haven't read about anyone fermenting over 30c/86f.

 

[oli-aus]

*apart from Norwegian kvass.
But I'm sure lots of commercial brewers must have fermented saison strains at this heat.

 

[peram]

*apart from Norwegian kvass.
But I'm sure lots of commercial brewers must have fermented saison strains at this heat.

It's called kveik, not kvass

Regs,

Peram

 

[Dcpcooks]

I ferment white labs saison II wlp566 between 80-86 all the time and I have taken it to 90-92 twice. It spits out lots of juicy fruit flavors and will ferment way down if you don't manage the mash temps a bit.

There is a great little farmhouse brewed in Chicago that got me started on the high fermentation temps.

I tend to mash at 144 then up at 156 and I reduce sugar additions to less than 4 oz per five gallons.
I make it with crystal and sterling hops and 30% white wheat and a pinch of honey malt.

The Brett should be happy as well.

 

[Gravity]

I've read that jester king and a couple other good saison/sour breweries ferment the French saison strain at 29/30c.

I just moved a saison to secondary which when in primary was wrapped in a towel and had an ambient temp of 33c due to the middle of the Aussie summer.
With the rule of thumb that you add 2/3 degrees for the yeasts expelling of heat it would be a 35c/95f fermentation.

No harsh alcohols at all in the taste test and a big yeast character.

Was a fairly big starter and had a little Brett b in the culture but I doubt the Brett would of done much in the first week.

Just thought I would put this out there as I haven't read about anyone fermenting over 30c/86f.

I brew saisons expecting to ramp up the temperature over a period of time. I start high as is, perhaps in the 80s (F), then when its in the last week or 2 weeks of fermentation, I eave it be in a room where temps reach 90+ ....every Saison i've made has been great....the rule of thumb with Saison yeast (Danstar - Belle Saison) is the hotter the better 90+ sounds just about right to me