Saison temperature.. oops

[lms94]

Guys,

Sorry if this isn't the correct forum to post in about this but I think I may have ruined my saison...

I'd been away for a couple of days and accidentally left my heater on with towels wrapped around the bucket.

When I arrived home today, the thermometer sticker was reading 34 degrees...

Am I safe to assume the batch will be ruined now, if so, how could I tell?

 

[khannon]

Take a hydrometer reading... Taste the sample. It might be ruined, saison yeast likes it warm though, so you might just and up with something that is different than expected.. also might depend on how far into fermentation you were when it ramped up.

 

[khannon]

Oops.. I meant might not be ruined..

 

[mbobhat]

Yea most saisons like a ramp up in temperature, gives it the funk that most people like from those yeasts

 

[lms94]

I started it on Thursday so it was Saturday and today it was left (presumable at that temperature).

If I take a hydrometer reading, what should I be expecting and how should it taste if I try it now?

 

[shortyz]

those saison yeasties probably had shorts on and were drinking mojito's. they love it warm lol

 

[beergolf]

Saison yeasts are the only yeasts that are fine with high temps like that. Depends on which yeast you used, since some of them do best heated up that high.

Most yeast produce fusels when they are fermented too hot, but most saison yeasts do not.

 

[Calder]

What yeast? Some like it hot, maybe someone with experience with the yeast can offer some advice.

Dupont ferments at 90 F (32 C). A number say to ferment at 85 F min.

What temp do you think you had each day.

Taste the beer. If OK, keep.

 

[lms94]

What yeast? Some like it hot, maybe someone with experience with the yeast can offer some advice.

Dupont ferments at 90 F (32 C). A number say to ferment at 85 F min.

What temp do you think you had each day.

Taste the beer. If OK, keep.

I'm using the Young's New World Saison, I can't find which yeast it uses.

I'd wrapped it in a towel and kept my heat pad turned on, I imagine the ambient temp increased quite abit.

I tasted some this morning, it doesn't taste bad, it just doesnt taste like beer at the minute but it's only 3-4 days into fermentation.

I've ordered an "Inkbird ITC-308" temp controller to help stabilise the temperature a little better.

Should I just wait it out and keep it fermenting for another week or so, then keep it bottled for a good 3 weeks?

 

[DU99]

"Saison beers are quite unique to brew. During fermentation, cooling is not normally used, allowing temperature of fermentation to increase."

From Danstar

https://www.homebrewtalk.com/showthread.php?t=542361

 

[lms94]

Well it's bubbling away, it tastes, not bad so we'll see how we go!

A brewing fridge will be in order for the summer!