So i am planning on making a saison pretty soon. I plan on using WLP565.
After much searching i cant find a consistant fermentation schedule. I know that is partially because it can be made many different ways.
I see people say to start out around 68 and then ramp it up, but then i read somewhere about a yeast manufacturer saying to keep it high the whole time.
which do you guys suggest? if anything ill just pick one and see what happens
Ive also read about how the higher temp makes it ferment quicker and not get stuck which im guessing means shorter time period before bottling. But then again ive seen many people that age it for a good while (2 months or so), is this because they ferment at a lower temp?
or do you ferment high for awhile and then lower temp while aging it?
many questions i know. but any insight would be much appreciated.
thanks alot
After much searching i cant find a consistant fermentation schedule. I know that is partially because it can be made many different ways.
I see people say to start out around 68 and then ramp it up, but then i read somewhere about a yeast manufacturer saying to keep it high the whole time.
which do you guys suggest? if anything ill just pick one and see what happens
Ive also read about how the higher temp makes it ferment quicker and not get stuck which im guessing means shorter time period before bottling. But then again ive seen many people that age it for a good while (2 months or so), is this because they ferment at a lower temp?
or do you ferment high for awhile and then lower temp while aging it?
many questions i know. but any insight would be much appreciated.
thanks alot