saison brewing question

[brewnewbie12]

I just brewed my first Belgian saison yesterday evening and my kit says to ferment at 64 to 72 degrees so I dropped it to around 72. I have been doing some reading on here and it's suggested that the fermenting temp should be higher like around 80. When I woke up this morning it was fermenting at around 77. So should I bring the temp back up? The kit came with danstar Belle saison yeast. Do the ferment Temps vary from different yeast brands and strains. The danstar website says above 63 degrees.

 

[beergolf]

The ferment temps are yeast dependant. You usually are better off fermenting on the low end of the recommended range. The only yeasts that you can really ferment hotter than that are saison yeasts. If you ferment most yeasts hot you will gete fusels, which are not good. Saison yeasts seem to be the exception to that rule.

Belle Saison has a wide range so you are fine. Just let it do it's thing and you will have beer. It can ferment cooler and work well, and you can ferment it hot and still get good beer without any fusels.

It is a beast so expect it to finish very low.

 

[brewnewbie12]

What are the results if fermenting on the higher side vs on the cooler sIde better taste ,flavors, etc? I know I ask a lot of questions just trying to get a better understanding

 

[HB_in_Subic]

I agree with beergolf. Just let it ride for a Saison. I am surprised that the Danstar Web site does not list the upper temperature limit for it. I use Mangrove Jack's M27 Belgian Ale yeast (it's temperature range is 79F-90F) and I can leave the bucket on my back porch (in the shade). It works great and can tolerate high ABV (up to 14%).

 

[i4ourgot]

I think the higher side has more fruity flavors and the lower range will give you more peppery notes. The saison yeast I used was white labs saison II and after the first 4 days and the beer had really peaked (keeping it around 74) I let the beer get up to 80-84 for most of the day and I got lots of apple notes.

 

[brewnewbie12]

Interesting thanks for the better understanding fellas

 

[unionrdr]

I used the 3711 French saison yeast up to like 78F & got a light barnyardy flavor on the back with some peppery notes, but not much. Otherwise, it was a good beer. A little experimentation with initial ferment temps seems to be the thing with saison yeasts.

 

[beergolf]

Belle Saison will be a little more fruity and a little more spice as the temps go up.

The thing that I like about it is that the temp range is so forgiving. Fermented cool and it will still dry out the brew. Fermented hot and you get no off flavors. I often use it when my fermentation chamber is full, so I just find a place in the house that is 68 or above and it works. In the summer I use it and find the warmest place in the house. Both work just fine.