yeast pitching saison - 10 g in 25 liters

[maxlavio]

hey guys, i just brew a 25liters saison using lallemand 10g belle saison.

i think it could be a problem since the quantity of yeast added to 25l should be 20-25g. is it right?

the fermentation started in the first 24 hours and is still active.

what could be the resulting (if there's one)? longer fermentation, incomplete fermentation...

thanks
max

 

[beergolf]

I don't think you have a problem at all. That yeast is a beast and will chow through all the sugars in the wort. Ihave used it many times and it always finishes very low.

 

[azazel1024]

From all that I have heard, under pitching tends to overattenuate, not under attenuate. What was your gravity? I've pitched 11g in 4.5G at 1.064OG (about 17L) and it took it down to 1.004FG.

Not to be humble (because face it, I am not), but it turned out to be the best in my LHBC. Apparently at one meeting 3 of us all brought Saisons brewed with the Belle Saison yeast without planning it. Mostly 2-row, a pound of vienna, a tiny bit of caravienna (1/4lb?) and around a half a pound of wheat was the grain bill. Liberty hops and a bit of lemon peel and corriander near the end of the boil (an ounce of lemon and a quarter ounce of corriander?).

Fermented it warm at about 78F.

I want to brew a similar one this summer, but I think I am going to try to kick the fermentation temperature up to 85F as this sucker apparently LOVES it hot. I may actually split batch it and try 2.75G at 85F and 2.75G at 75F. Or maybe 88 and 78 or something.

 

[Suicid]

hey guys, i just brew a 25liters saison using lallemand 10g belle saison.

i think it could be a problem since the quantity of yeast added to 25l should be 20-25g. is it right?

the fermentation started in the first 24 hours and is still active.

what could be the resulting (if there's one)? longer fermentation, incomplete fermentation...

thanks
max

Hi Max,

I did this with Belle Saison and 23liters, no problems at all, Saison turned out just great.

OG was 1.062, FG 1.010

Cheers!

 

[maxlavio]

thanks guys for your quick comments.

my OG was 1.040!

I'll keep the primary fermentation at 77°F. secondary should I go lower than that?

 

[azazel1024]

I see no reason to. I would not do a secondary on it personally.