My 565 Saison sits for 3 weeks, period. I don't care about the gravity or anything, 3 weeks. I pitch at 65, let it free rise sitting at room temp, 68. Probably gets up to 72-73. When it slows I turn the heat to 80.
White labs wlp565 saison I
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SillyMonkeyBrewery
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Makes sense. Seems I need to hold firm at lower temp for a while then ramp up later in the fermentation. Stay tuned for version 3!
TastyAdventure
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I cold crashed this for 3 days, then brought back up to room temp, dry hopped for 5 days, then tacked to keg.
It's super cloudy still, and it tastes so yeasty, like a gravity sample.
Will a few more days in the cold keg make it floc out and clear up, tasting better?
It's super cloudy still, and it tastes so yeasty, like a gravity sample.
Will a few more days in the cold keg make it floc out and clear up, tasting better?
Brewed a saison today and will use this strain in 1 carboy. I also have another one with the WLP670 American Farmhouse and 1 with the Wyeast 3724 Which I guess is somewhat similar to the 565.
Grain bill is simple. approx. 50% Pils, 20% 2 row, 15% wheat, then flaked barley and a touch of Crystal 80L
Pitched the yeast in at 75F and planning to let it go at that temperature for 3-4 weeks before racking in secondary. Will also add Brett WLP648 after a few days.
Do you think I will get less complexity since I am not ramping up the temperature (starting lower and going up to 80)?
Grain bill is simple. approx. 50% Pils, 20% 2 row, 15% wheat, then flaked barley and a touch of Crystal 80L
Pitched the yeast in at 75F and planning to let it go at that temperature for 3-4 weeks before racking in secondary. Will also add Brett WLP648 after a few days.
Do you think I will get less complexity since I am not ramping up the temperature (starting lower and going up to 80)?
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