Q re: Diacetyl in Belgian Saison

[ophillium]

Hey folks,

I brewed a Belgian Saison (using WY3724) 2 weeks ago that I just racked to secondary. Current gravity is 1.010, so it's very close to finished.

I noticed mild notes of (what I think is) diacetyl in the sample I took for a gravity reading. If that's the case, what's the most effective solution? It's been fermenting in and around 18 C, give or take.

Please let me know if there's other information you require. Any feedback is welcome.

phil

 

[dmtaylor]

Warm it up to 20-21 C for a week. The yeast will eat the diacetyl, if that's what it is.

 

[govner1]

I'd say you're fermentation temp is much too low for a Saison. I usually start at 66°-68°F and let it rise as high as the mid 80°'s. You eliminate any concerns w/ diacetyl and you really get those nice Belgian esters.
Also, I'd guess 1.002-6 is a good FG.

 

[RM-MN]

It's a saison. It likes to be fermented warm. Minimum temp for starting is about 21C and you could run that all the way up to about 35C towards the end of the fermentation to clean up the diacetyl.

 

[ophillium]

Warm it up to 20-21 C for a week. The yeast will eat the diacetyl, if that's what it is.

Thank you kindly -- exactly the answer I was looking for.

 

[govner1]

I'm not sure 21°C will be sufficient. I'd definitely raise it to that and let it free rise as far as it goes (35°C).

 

[ophillium]

Thanks everyone for the various replies. Consensus seems to be that it needs to sit at a higher temp for some time. Does anyone have suggestions on how I can do this? Current the batch is in a 5 gallon carboy behind my partner's couch. What apparatus do yall use for temp control on a carboy?

 

[madscientist451]

It's a saison. It likes to be fermented warm. Minimum temp for starting is about 21C and you could run that all the way up to about 35C towards the end of the fermentation to clean up the diacetyl.

Saison can be anything you want it to be. Everyone has different tastes, and a more subtle "Belgian" yeast note is preferred by some.
Traditionally, it was brewed by farmers in the winter and served to farm workers in the summer.
The Farmers fermented their Saison at whatever temperature their cellar was. Its OK to ferment it in the low 60's, you will probably get less yeast character than fermenting warmer.
Take a sample and warm it to about 140F in the microwave to see if you can detect any diacetyl. A temperature rise into the low 70's should be enough for the yeast to clean up any diacetyl.

 

[RM-MN]

Thanks everyone for the various replies. Consensus seems to be that it needs to sit at a higher temp for some time. Does anyone have suggestions on how I can do this? Current the batch is in a 5 gallon carboy behind my partner's couch. What apparatus do yall use for temp control on a carboy?

The cheapest might be an incandescent lightbulb under a can set next to the carboy and the whole mess covered by a cardboard box. A terrarium heater might be better as they have thermostatic control. You can go up from there.

 

[ImNoExpert]

It might be temp but it could also be a pediococcus infection.