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Saison temps?

OK got conflicting advice on a pending saison brew at another site, so I am seeking a second opinion. Mostly saisons are brewed with high to very high fermentation temps, however I am getting some advice that I should ferment my saison, using a Saison Dupont bottle culture, at 67-68F for the first three days and gradually ramp over the next week. Since most fermentation is done during this time I fear I’ll miss the farmhouse qualities of the yeast at those temps. I’d rather pitch at house ambient, 74F or so overnight, and then move it to the garage for three weeks at the normal temps there which means about 80-84F. What say ye?

I always pitch Saisons/Belgians around 80*, and just let it sit in my house around 68-75* ambient and have been happy with the results…but have never pitched/fermented at regular ale temps, my guess is that you’ll lose that funkiness that the belgian strains create

My thoughts exactly. I was actually going to go with a semi open fermentation and just ferment in the brew kettle in the garage, but I chickened out, though it would be interesting. Thanks for the reply.

:slight_smile:

If your house is 74 the beer will be higher than that once fermentation starts, so you shouldn’t have to move it to the garage.

I’ll contradict the above advice.

I have made a sasion with 3711, Fermented in the mid-upper 60’s through out. This strain of yeast is known for not being temperamental about temps. Finished fine with out raising the temp like other strains need to be.

The beer had a nice pepper note to it.

[quote=“Nighthawk”]I’ll contradict the above advice.

I have made a sasion with 3711, Fermented in the mid-upper 60’s through out. This strain of yeast is known for not being temperamental about temps. Finished fine with out raising the temp like other strains need to be.

The beer had a nice pepper note to it.[/quote]

Using WLP565 actually, if it matters in this case.

I see references on this board that that yeast has trouble finishing until you raise the temps into the 80’s.

Personally I would not start there. But would be prepared to get the temp up after 3-4 days.

In the end, it’s what YOU want to do. That is “they joy of homebrewing”. :wink:

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