Thinking of brewing a couple Saisons today and was thinking about lagering one after primary fermentation is complete. Would it be pointless to do that? My thought is that lager yeasts can stand cooler temps so the yeast is still working a little when they're down in the 40's for weeks. Would this just put the Saison yeast to sleep and basically be a 4-6 week cold crash or could it do something positive to the beer?
Would it be pointless...?
- Thread starter JDFlow
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WildOnions
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would work as a cold crash methinks. Most saison yeast's bottom range is in the low 70s I believe
Realistically, WildOnions is correct -- you would simply be performing an extended cold crash. Saison yeast is notorious for dropping out suddenly even at moderate temperatures, so at lagering temps it's long gone to sleep. Not to sound discouraging, but the primary reason for lagering a beer is to encourage a clean taste -- more or less antithetical to a saison.
The saison I did earlier this summer with Wyeast French Saison spent 3 weeks on the nose in the fermentor, went into bottles to condition/carbonate for 3 weeks, and is now tasting perfect out of the fridge. I say skip the wait and start drinking that saison!
The saison I did earlier this summer with Wyeast French Saison spent 3 weeks on the nose in the fermentor, went into bottles to condition/carbonate for 3 weeks, and is now tasting perfect out of the fridge. I say skip the wait and start drinking that saison!
