Saison

[bkbuckshot]

First time saison in fermenter. Any input on what to expect.

 

[gone_fishing]

I am a noob and have my first Saison 3' behind me in the secondary. After brewing a Big Belgian Tripel and an American Pale I anticipated a bigger fermentation. It was very tame. Moved to a carboy to sit for another 2 weeks. SG is nearly at the target so I am on track.

 

[Hoppity]

Don't be shocked by the level of sulfer aroma from that yeast fermenting. Glad mine was in the basement. Good thing it wasn't in our living space...my wife would not have been happy.

 

[sivispacemparabe11um]

I had the pleasure of tasting an nearly perfect saison yesterday. Ive never brewed one but but the gentleman that brewed it emphasized fermenting at 94degrees.. Not sure about the specs but it was great.

 

[tgmartin000]

Depends on the yeast. 3711, no problems. 565, you better get that sucker hot and keep it hot.

 

[Hanso]

If it's 3711 at normal ale temps, expect long drawn out primary with the last 2-3 weeks still showing very slow activity.

 

[beauvafr]

I am brewing my second saison now, with a ramping temp technique. Expect long fermenting time if you did it with the Dupont brain (I think it's similar to 3724). 3711 is a fast horse tough.

What yeast did you used? What temperature is it now?