Mid-temperature Saison yeasts?

[Oz318]

Longtime lurker, first time poster here.

I just moved into an apartment and found that it maintains a constant temperature quite nicely. Though the outside temperature has been fluctuating from the 70s to the 90s for a few weeks, my apartment has stayed between 75-78 degrees without air conditioning.

Are there any good Belgian-style yeasts that would allow me to take advantage of this? From what I've heard, most Saison yeasts like high (80+) temperatures. Some, like WLP566 Saison II and the Wyeast 3711 French Saison, claim optimal temperatures of 65-78 or so. Would these yeasts work well in my apartment? Are there any other considerations I would need to keep in mind, being largely unfamiliar with Belgian style brewing?

Thanks!

 

[Pie_Man]

If your ambient temp is 75-78, your fermentation temperature will be 5-10F higher during active fermentation. I would consider this a high-temp saision fermentation. Any saison strain should do, I have used WLP565, WLP 568, and Wyeast 3711 into the upper 70s, some into the low 80s with good results.

Saisons can ferment at 80+. I personally like starting the fermentation temperature at 68 and letting the temp ramp up naturally. If you do not have that ability, pitching at 75F for a saison will work fine too.

 

[jekeane]

I brewed a Saison with 565 recently and pretty much let it do its thing in a room with similar temps to yours I pitched at 65-68 i believe. Started at 1.070 Finished at 1.011 with the flavor profile I was hoping for Plum, raisin, apricot, minimal pepper.

 

[dobe12]

Yes, some Belgian strains and Saison strains would work well at that those temps. I personally like to pitch Saison yeast around 70F then let the temperature creep up into the low 80's over a few days. I also know home and professional brewers who ferment with Saison yeast strains in the 80's and 90's with success.

 

[ColoHox]

Belgians would be the way to go. There is nothing unique about brewing a Belgian, compared to other beers, besides the fermentation-driven flavor profile. I would pitch in the mid 60's, then let it free rise to around 80F, but probably not higher than that. I really like 3711 and WLP550.

 

[Howhownow]

Sounds like a fine temp range for saisons. I do mine at room temp and have been very pleased with the results. Hotter='funkier', but in a good way (within reason). Be sure to give them time to ferment dry.

 

[GuldTuborg]

If your wort temp is going to get into the 80s, as it seems it might, use the DuPont strain. Most any other yeast at that temperature is going to be risky to use.

 

[Chant124]

I just did a batch using Wyeast 3724 for 2 weeks and finished it with a 3711...Temps were 80-82 most of the time and it turned out great. I have 2 packs of the Mangrove Jack belgian ale yeast that I will use this weekend on a quad. I have heard good things about this yeast and it's good up to 95 degrees.