Saison Temperature

[peregrinebio]

Hey all,

I have a saison that has been fermenting about a week now with WLP565. I had been ramping the temperature daily starting at 66 and working my way up to the high 80s. Just checked the gravity today and it seems to be finished at 1.006 and I'm only up to 80 degrees. This is a lot sooner than I expected given other's experience with this yeast.

Is there any point in still ramping if it's done? Or should I just leave it be now?

Cheers!

 

[twigboy2000]

If it's attenuated that far, you can let the temps fall back to ambient. I'd still make sure it stays on the yeast cake for at least three weeks so everything has time to clean up.

-chuck

 

[BeerLogic]

+1 to letting the temp fall back. If you overdo it, this yeast will produce fusel alcohols and undesirable phenolics, in my experience.