Hello what a good fermentation temp for saison. I hear that you ferment them in the 60’s an then start ramping it up to the low 80’s or so. I read that people ramp it up by 2f to 3f per day into the 80’s. Now can a person just hold it in the 60’s for 2 to 3 days an just set there temp controller right up to 80f an not do the slow ramping up?
What yeast?
Wyeast 3724 Belgian Saison
Wyeast 3724 Belgian Saison
If you’re using a saison yeast I would pitch close to 70 then get it into the 80s
^^^ this. I pitch at around 75°F, then let it free rise into upper 70’s, low 80’s. You can wrap it in a blanket if you don’t have precise temp control. These are farmhouse yeasts, and want to be treated as such.
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Seems all these farmhouse type yeast strains. Do like it more at higher temps. For example. Kveik do pitch around 70. And let it go.
