Saison fermentation

[mdweil]

On January 26 I brewed a batch of Saison. I cooled it to 52F and added Wyeast 3724, Belgian Saison. The OG = 1.056. It is now about 65-66F (on Feb 17). The airlock is still popping about every ten seconds. The krausen has dropped but a layer of white foam has formed. Is this normal?

Thanks!

 

[zacster]

Did you ever raise the temp above 80? That yeast has a tendency to stall at lower temps and maybe what you are seeing is it very slowly still working. It also will give you 80+% apparent attenuation. I've used that yeast and got it down to 1.007 from 1.056.

 

[ahpsp]

Yeah, what's the gravity right now? Saison yeasts tend to like it warmer than you pitched or are fermenting.

 

[ChefRex]

What strain of yeast? Some will ferment out at lower temps other need to ramp way up to finish.
White foam? Any large bubbles? A picture is worth a thousand words.

 

[max384]

I was nervous with taking my saison to 76F (first saison; in secondary now), but let it get this hot since I know that's recommended for the style. Do you guys recommend taking it higher into the 80s?

 

[ChefRex]

I was nervous with taking my saison to 76F (first saison; in secondary now), but let it get this hot since I know that's recommended for the style. Do you guys recommend taking it higher into the 80s?

What strain? 3711 does fine at lower temps, The Dupont strain needs 90F ish to finish.
Is that a V or a Wee you're riding?

 

[max384]

What strain? 3711 does fine at lower temps, The Dupont strain needs 90F ish to finish.
Is that a V or a Wee you're riding?

I actually used Lallemand Belle Saison dry yeast. I decided to make the saison on a whim while at my LHBS, and I found that yeast. I couldn't find much info on it online.





Good eye on narrowing it down to a Suzuki! It's a actually an SV650. I just have it heavily modified for touring. It gets confused with the vstroms all the time even in person, let alone from a small avatar pic. Is that you in your avatar pic? I bought studs for my KLR250 for ice riding this year for the first time, but it's currently in pieces trying to figure out why it died on me in the trails last month...

 

[mdweil]

Thanks a lot for the advice. - I typically ferment in the basement but this winter is colder than normal so it's not as warm as normal. I moved it to a warmer part of the house this morning and the temp is rising and it's bubbling quicker.

 

[mdweil]

Due to this cold snap, I'm having trouble increasing the temp over 68-70F. Is there any easy way to raise the temp? It's in the warmest part of the house, but that only increased it about five degrees.

Any suggestions are welcomed!

Thanks!

 

[RM-MN]

Due to this cold snap, I'm having trouble increasing the temp over 68-70F. Is there any easy way to raise the temp? It's in the warmest part of the house, but that only increased it about five degrees.

Any suggestions are welcomed!

Thanks!

Set your fermenter in a tub of warm water. Add an aquarium heater and set it to the temperature you want your beer to reach.

 

[MudduckBrewing]

...The Dupont strain needs 90F ish to finish...

Lies all lies! It has more to do with FAN and oxygen requirement for this yeast than temp. Raising the temp is a crutch for lacking nutrients in the environment.

 

[ChefRex]

Lies all lies! It has more to do with FAN and oxygen requirement for this yeast than temp. Raising the temp is a crutch for lacking nutrients in the environment.

I by no means am an expert, could you explain how you handle this strain?Thanks.

 

[ChefRex]

I actually used Lallemand Belle Saison dry yeast. I decided to make the saison on a whim while at my LHBS, and I found that yeast. I couldn't find much info on it online.





Good eye on narrowing it down to a Suzuki! It's a actually an SV650. I just have it heavily modified for touring. It gets confused with the vstroms all the time even in person, let alone from a small avatar pic. Is that you in your avatar pic? I bought studs for my KLR250 for ice riding this year for the first time, but it's currently in pieces trying to figure out why it died on me in the trails last month...

I wish that was me, looks like too much fun! Poor bike haven't seen any use this winter, so it was something to placate me.

 

[Swazi_Brew]

I actually used Lallemand Belle Saison dry yeast. I decided to make the saison on a whim while at my LHBS, and I found that yeast. I couldn't find much info on it online.

http://www.danstaryeast.com/products/belle-saison-beer-yeast

There is a pdf file at the bottom of the page.

I'm currently fermenting one right now. I pitched at 100F, ice bathed it down over night to 72F. I've got it in a tub with an inch of water and a wet towel and it goes from 73F in the morn to 77F in the evenings. Day 5 is tomorrow and I'm not sure when to stop controlling the temp. I was worried at first because obviously things didn't start according to plan, but everything is looking good so far.

 

[eastoak]

Lies all lies! It has more to do with FAN and oxygen requirement for this yeast than temp. Raising the temp is a crutch for lacking nutrients in the environment.

wyeast 3724 does have an upper limit of 95 degrees, presumably they know their yeast strains. i don't ferment any saisons above the mid 70s but it is fine to go hotter with this particular strain.

 

[venatorscribe]

Due to this cold snap, I'm having trouble increasing the temp over 68-70F. Is there any easy way to raise the temp? It's in the warmest part of the house, but that only increased it about five degrees.

Any suggestions are welcomed!

Thanks!

When I did my first Saison I was similarly concerned about how to elevate and hold temperatures in the middle of winter. But found that by placing my 30 lt fermenter on a heat pad and then over- wrapping the bucket in bubble wrap and again covering it with a thin rubber exercise mat I had no problems getting to temperature and holding. Certainly this was a simple and inexpensive work around. I attach a pic of the early ferment and the finish product. The Saison just gets better with age. Beautiful head and delightfully deep flavours with a hint of hops.