slothorentropy
Well-Known Member
Made a stupid mistake with my fifth AG batch today, first saison. Everything went perfect until racking/pitching. The last temp I took when chilling was around 82F, and I assumed (as on other brew days) that it would chill around 5-7 degrees F when racking to the fermenter, so I didn't take the temp before pitching the yeast (was also distracted by some really good rye whisky). I pitched from a 500ML starter (made with Wyeast 3711) that had been warmed to room temperature (maybe 78F). I did end up taking the temp after pitching--81F. I know that's high for this strain... It's going to ferment at around 75F or so... What do you guys think? Off flavors likely, or should this strain be able to handle it?
Recipe from Brew Alchemy if anyone's interested. I love saisons, and I'm looking forward to this one.
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Four Saisons In One Day
Selected Style and BJCP Guidelines
16C-Belgian And French Ale-Saison
Minimum OG: 1.048 SG Maximum OG: 1.065 SG
Minimum FG: 1.002 SG Maximum FG: 1.012 SG
Minimum IBU: 20 IBU Maximum IBU: 35 IBU
Minimum Color: 5.0 SRM Maximum Color: 14.0 SRM
Recipe Overview
Wort Volume Before Boil: 26.00 qts Wort Volume After Boil: 21.13 qts
Volume Transferred: 21.13 qts Water Added To Fermenter: 0.00 qts
Volume At Pitching: 21.13 qts Volume Of Finished Beer: 20.08 qts
Expected Pre-Boil Gravity: 1.045 SG Expected OG: 1.055 SG
Expected FG: 1.011 SG Apparent Attenuation: 79.9 %
Expected ABV: 5.9 % Expected ABW: 4.6 %
Expected IBU (using Tinseth): 34.2 IBU Expected Color (using Morey): 4.2 SRM
BU:GU ratio: 0.62 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 75 degF
Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 8lb 0oz 72.3 % 2.0 In Mash/Steeped
German Munich Malt 2lb 1oz 18.5 % 2.1 In Mash/Steeped
Australian Wheat Malt 1lb 0oz 9.2 % 0.4 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
German Northern Brewer 8.0 % 0.75 oz 22.5 Loose Pellet Hops All Of Boil
US Willamette 4.5 % 1.00 oz 8.4 Loose Pellet Hops 15 Min From End
German Tettnang 4.5 % 0.39 oz 3.3 Loose Pellet Hops 15 Min From End
Other Ingredients
Ingredient Amount When
Yeast
Wyeast 3711-French Saison
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.3
pH Adjusted with: Unadjusted
Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Rest at 151 degF 60
Recipe Notes
90 minute mash
AUS wheat malt not US
----
Mash at 151F for 90 min
Mash water: 18 quarts
Mashout water: 2 quarts
Mash thickness (qt/lb): 1.63
Sparge water: 18 quarts
Sparge temp: 168F
Strike water temp: 161F
Preboil gravity:
Postboil gravity:
Recipe from Brew Alchemy if anyone's interested. I love saisons, and I'm looking forward to this one.
---
Four Saisons In One Day
Selected Style and BJCP Guidelines
16C-Belgian And French Ale-Saison
Minimum OG: 1.048 SG Maximum OG: 1.065 SG
Minimum FG: 1.002 SG Maximum FG: 1.012 SG
Minimum IBU: 20 IBU Maximum IBU: 35 IBU
Minimum Color: 5.0 SRM Maximum Color: 14.0 SRM
Recipe Overview
Wort Volume Before Boil: 26.00 qts Wort Volume After Boil: 21.13 qts
Volume Transferred: 21.13 qts Water Added To Fermenter: 0.00 qts
Volume At Pitching: 21.13 qts Volume Of Finished Beer: 20.08 qts
Expected Pre-Boil Gravity: 1.045 SG Expected OG: 1.055 SG
Expected FG: 1.011 SG Apparent Attenuation: 79.9 %
Expected ABV: 5.9 % Expected ABW: 4.6 %
Expected IBU (using Tinseth): 34.2 IBU Expected Color (using Morey): 4.2 SRM
BU:GU ratio: 0.62 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 75 degF
Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 8lb 0oz 72.3 % 2.0 In Mash/Steeped
German Munich Malt 2lb 1oz 18.5 % 2.1 In Mash/Steeped
Australian Wheat Malt 1lb 0oz 9.2 % 0.4 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
German Northern Brewer 8.0 % 0.75 oz 22.5 Loose Pellet Hops All Of Boil
US Willamette 4.5 % 1.00 oz 8.4 Loose Pellet Hops 15 Min From End
German Tettnang 4.5 % 0.39 oz 3.3 Loose Pellet Hops 15 Min From End
Other Ingredients
Ingredient Amount When
Yeast
Wyeast 3711-French Saison
Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.3
pH Adjusted with: Unadjusted
Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Rest at 151 degF 60
Recipe Notes
90 minute mash
AUS wheat malt not US
----
Mash at 151F for 90 min
Mash water: 18 quarts
Mashout water: 2 quarts
Mash thickness (qt/lb): 1.63
Sparge water: 18 quarts
Sparge temp: 168F
Strike water temp: 161F
Preboil gravity:
Postboil gravity: