I took a gamble and cultured yeast from a bottle of Boulevard Saison to use in a saison i brewed about 5-6 weeks ago. I tried emailing the brewery to confirm it was the same strain used in the primary, but never heard back. The starter had a belgian character, so i assumed it was the same as the primary yeast.
Based on my research i went ahead and started the fermentation temps around 75-80 degrees. It probably got as high as 85-90 since it was kept in my hot water heater closet. Initial samples had no off flavors and it tasted pretty clean. It fermented extremely fast (blow-off within 6 hours) and finished in about 4 days at 1.014 (OG was 1.054). I was hoping it would go a little lower, but it stayed steady at 1.014 over two weeks. I then cold crashed it for about 2 weeks at 42 degrees and kegged it about a week ago.
Well, that's where the problems begin. After 5 days of carb'ing i took a sample and it's overly fruity/cidery, almost like white grape juice, with a pretty strong green apple flavor. This was not present in any of the gravity sample i tried.
Any chance this will fade over time? I'm assuming this is acetaldehyde and is related to the high fermentation temps and the fact that it may not have been an actual saison strain.
Based on my research i went ahead and started the fermentation temps around 75-80 degrees. It probably got as high as 85-90 since it was kept in my hot water heater closet. Initial samples had no off flavors and it tasted pretty clean. It fermented extremely fast (blow-off within 6 hours) and finished in about 4 days at 1.014 (OG was 1.054). I was hoping it would go a little lower, but it stayed steady at 1.014 over two weeks. I then cold crashed it for about 2 weeks at 42 degrees and kegged it about a week ago.
Well, that's where the problems begin. After 5 days of carb'ing i took a sample and it's overly fruity/cidery, almost like white grape juice, with a pretty strong green apple flavor. This was not present in any of the gravity sample i tried.
Any chance this will fade over time? I'm assuming this is acetaldehyde and is related to the high fermentation temps and the fact that it may not have been an actual saison strain.