Brewing my first Saison. I’ve got 5.25 gallons of 1.065 Saison fermenting with White Labs 565. I pitched a 1.5 liter starter after dosing the wort with 1 lpm oxygen at 68 degrees (wort and ambient temp). I’m letting this free rise until the temps stop climbing at then will be using the Fermwrap to bump the temp up a couple degrees per day. 18 hours later there is plenty of activity (krausen, airlock activity) and the temp is at 73 degrees.
This process goes against everything I’ve learned in the last year and a half. Normally, I’d have the temperature controlled for the first 48 hours at least before letting it rise or bumping it up.
Five degrees in 18 hours is pretty rapid and specifically I don’t want to taste acetaldehyde or hot alcohol. I believe the ester production from high temps are desirable with this yeast.
I’ve read a bit about this yeast tending to stall, so I’ll be picking up some champagne yeast just in case, but really just looking for some feedback on fermentation temps, specifically beginning fermentation temps for Saisons and/or this yeast. :cheers: