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General Category => Yeast and Fermentation => Topic started by: gws on September 30, 2018, 12:38:22 PM

Title: Saison fermentation question
Post by: gws on September 30, 2018, 12:38:22 PM
I brewed the Jack of All Saisons (last month's issue of Zymurgy) yesterday and the Wyeast 3711 (French Saison) is happily churning through my wort at 70 F. My plan is to start ramping the temperature to ~85 F in three days and rack to a secondary in a week/when the krausen subsides.

My question is, do I keep the temp up at 85 F for the secondary as well?

I know I don't need to use a secondary, but a Saison must be clear!

Thanks.
Title: Re: Saison fermentation question
Post by: kramerog on September 30, 2018, 01:56:16 PM
3711 will reach the desired final gravity without raising the temperature to 85 F.  I would just keep it at 70 F.
Title: Re: Saison fermentation question
Post by: denny on September 30, 2018, 02:39:13 PM
Actually, I've found that I prefer that yeast fermented in the mid 60s
Title: Re: Saison fermentation question
Post by: dls5492 on September 30, 2018, 06:33:16 PM
Actually, I've found that I prefer that yeast fermented in the mid 60s

+1
Title: Re: Saison fermentation question
Post by: dmtaylor on October 01, 2018, 12:26:39 AM
Another vote for keeping it cool.  70 F is fine.  I start mine about 65 F then let it free rise to room temp or slightly above.
Title: Re: Saison fermentation question
Post by: denny on October 01, 2018, 03:36:00 PM
Another vote for keeping it cool.  70 F is fine.  I start mine about 65 F then let it free rise to room temp or slightly above.

I don't think I can say 70F is fine for starting.
Title: Re: Saison fermentation question
Post by: reverseapachemaster on October 01, 2018, 04:18:43 PM
Honestly by day three 3711 is probably close to finished with fermentation and rising the temperature will have little to no effect. If you want to raise the temperature you need to start doing it now. You don't have to raise the temperature. That strain will do it's job at 70F.

I don't agree that a saison has to be clear. It shouldn't look like a murky IPA but it's common for a saison to have a little haze to it. That strain will drop out without needing a secondary. It's your beer and rack it to secondary if you want; it's just not necessary.
Title: Re: Saison fermentation question
Post by: James K on October 02, 2018, 02:20:02 AM
As far as preferences go, why ferment this strain low and what characteristics does a lower ferment give? I ferment my saisons near the high end of the temperature range. I still ramp them up to like 85 at times.

If you want the beer clearer with 3711, just cold crash. Clarity is good to pour, so it doesn’t matter.
Title: Re: Saison fermentation question
Post by: erockrph on October 05, 2018, 07:24:53 PM
As far as preferences go, why ferment this strain low and what characteristics does a lower ferment give? I ferment my saisons near the high end of the temperature range. I still ramp them up to like 85 at times.

If you want the beer clearer with 3711, just cold crash. Clarity is good to pour, so it doesn’t matter.

I think 3711 gives a lot more banana-like character if you run it too high. I start around 65F and let it ride.
Title: Re: Saison fermentation question
Post by: denny on October 05, 2018, 07:44:52 PM
As far as preferences go, why ferment this strain low and what characteristics does a lower ferment give? I ferment my saisons near the high end of the temperature range. I still ramp them up to like 85 at times.

If you want the beer clearer with 3711, just cold crash. Clarity is good to pour, so it doesn’t matter.

Fermenting low gives you less fruit and more phenolics, which is what I think a saison should be.
Title: Re: Saison fermentation question
Post by: James K on October 06, 2018, 06:13:05 PM
Good to know. Probably explains a lot about my brews. The circles I roll with have always been like, 3711 can ferment high. So. Now i will try low. But I’ve also kinda moved on from that strain.