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Saison Fermentation Temps
  • jlwjlw
    Posts: 16,417
    For you saison brewers let's talk temps. I've read a lot of varying advice on fermentation temps, everything from controlled and cool (normal) up to just let it run away and get as hot as it wants.

    Three years ago I brewed my first saison with Wyeast 3711 and let it take off it was warmer then and I would suspect the temps got into the 90's and it was one of my favorite beers. Last year, I brewed it again with the same yeastand controlled the tempto around 80 and it was nowhere nas good as the first.

    On Saturday I will brew it again, unfortunately with a different yeast, but want to let this guy take off and get good and hot but our high temps will only be in the 70's next week. I think what I am going to do is hook up the ferm wrap, then wrap it in a blanket and find a hot spot in the house and see what happens.
  • FuzzyFuzzy
    Posts: 46,885
    i have a stick on heater for a reptile cage that i've been meaning to steal for brewing purposes. and two kinds of saison yeast that i need to try out.
    "Oh, you were serious? I was drunk."-C_B
  • Evan_BEvan_B
    Posts: 312
    I brewed my first saison three weeks ago, so I pretty much have no idea what I am doing.
    I pitched my yeast started (SN Ovila Saison/ Stone, Victory and DFH Saison du Buff dregs, mixed) at 75F ambient in a chest freezer. Let that ferment for one week, took gravity at 1.008, and then started to slowly decrease the temp (day by day) to 67 for a week to let all the floaters and trub drop out. Bottled on gallon about 2 hours ago. I am going to pitch brett into the other 1 gallon still in the chamber. I plan to either pitch a starter of dregs from The Bruery's Saison Rue, or White Labs Brett B.
    Amigo, lay them raises down.
  • scoobscoob
    Posts: 16,617

    i have a stick on heater for a reptile cage that i've been meaning to steal for brewing purposes. and two kinds of saison yeast that i need to try out.



    I use my autoclave/garage in the spring with good luck, come summer the garage gets well over 120 degrees inside, maybe a heating blanket wrapped around the carboy and connected to a temp controller, similar to the lizard heater I think, at least the ones I have seen
    Jesus didn't wear pants
  • CZsCZs
    Posts: 228
    I've only used 3711 in the two Saisons I've done - both at 70. One was based off of azscoob's Cottage House recipe with a little Special B - It came out very much like St. Feuillen and maybe even like Southhampton Saison - a nice light amber with some clementine notes and a hint of Raisin in the background - it was a definite Saison - so, 3711 at room temp got me where I wanted to go - true to a more orange-like saison over straw-like

    Also to note, I did 3711 in a Pumpkin Saison at 70 room temp - I didn't get the aromatics and wilder grassy/farmish taste up front that you come to expect in like a Dupont or even a Tank 7, with the pumpkin, but def got a Peppery 3711 Saison flavor that is a 50/50 up front taste with the pumpkin combined with the vegetal aroma

    I'm done experimenting with 3711 until I do the real Pumpkin Saison batch again in July - I'm going to work with the Belle Saison stuff maybe in coordination with 3724 and start getting into ramping up - will be utilizing the Special B and some walnut chips for a Copper Saison and will play around with the mid 80s for a sessionable Grisette

    jlw
  • jlwjlw
    Posts: 16,417
    Update:

    Pitched around 75* and wrapped in a blanket, it was holding solid at 75 24 hours later so I cranked the heat up by 5* over a couple of days and it topped out at 90*.

    It's just sitting there now looking at me. I'll leave it in primary for another three weeks. Secondary for a dry hop and then keg.
  • jlwjlw
    Posts: 16,417
    I think I will check gravity this weekend and if it is finished out I'll take it off the heat and let it sit at room temp.
  • CZsCZs
    Posts: 228
    jlw said:

    I think I will check gravity this weekend and if it is finished out I'll take it off the heat and let it sit at room temp.



    even utilizing a belt I would think help with 5-10 degrees - the wet tshirt and fan method worls just as well with a beer as it does in a 80s metal video - or so I've read

    jlw
  • jlwjlw
    Posts: 16,417
    CZs said:

    jlw said:

    I think I will check gravity this weekend and if it is finished out I'll take it off the heat and let it sit at room temp.



    even utilizing a belt I would think help with 5-10 degrees - the wet tshirt and fan method worls just as well with a beer as it does in a 80s metal video - or so I've read

    Yeah, I have a ferm wrap heater hooked up to a thermowell and temp controller. Works like a champ when trying to heat.
  • CZsCZs
    Posts: 228
    jlw said:

    I think I will check gravity this weekend and if it is finished out I'll take it off the heat and let it sit at room temp.



    nothing like time to sit back, relax, and brew something else and enjoying a brew at the same time - supposed to be storming through the rest of today/tonight - getting my BDS brew on with the wife and my nephew and some tunes - this day can't be over fast enough