Author Topic: Saison Temp  (Read 1331 times)

Offline scottgott01

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Saison Temp
« on: July 29, 2012, 02:39:06 PM »
Brewing my first Saison with WLP568. I don't have the means to raise my temp to 85-90 degrees. Would it be alright to let it ferment out at appx 75 degrees?
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Offline nateo

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Re: Saison Temp
« Reply #1 on: July 29, 2012, 03:52:21 PM »
White Labs lists the optimum ferment temp at 70-80*F. Why do you think you need to raise it to 85-90*F? FWIW if I'm using an ale strain for the first time, I ferment at 60* and adjust up or down if necessary for future batches.
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Offline majorvices

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Saison Temp
« Reply #2 on: July 29, 2012, 04:46:35 PM »
You'll be absolutely fine. I like to start the strain out around 64-66 degrees and let it ferment cool a couple days and then ramp the temp up in the high 70s. But your temps will be fine. I think a lot of us have discovered that the best results with saison and belgian strains are no where near as high as some have recommended. I know saison du pont ferments some of their beers into the 90's but my best results have never gone that warm.
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Offline scottgott01

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Re: Saison Temp
« Reply #3 on: July 29, 2012, 05:37:28 PM »
Yes, I've heard that. I figured it would go good at 75, just sometimes when I talk about it people start bringing up stalled fermentations and the usual crap.
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Offline andrew000141

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Saison Temp
« Reply #4 on: July 30, 2012, 07:25:12 AM »
I agree with the statement that you dont need to ferment saisons as high as suggested. I made a saison not too long ago and I fermented it around 66 and it turned out fantastic.
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Offline jmcamerlengo

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Re: Saison Temp
« Reply #5 on: July 30, 2012, 07:28:17 AM »
IM also in the cooler is better boat. I start around 64 and ramp to mid-high 70s to finish out with great results.  Just make sure your wort fermentability is good to get proper attenuation for the style, the Belgian strain can be a bit finnicky.
Jason
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Offline dbeechum

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Re: Saison Temp
« Reply #6 on: July 30, 2012, 08:36:58 AM »
Yes, I've heard that. I figured it would go good at 75, just sometimes when I talk about it people start bringing up stalled fermentations and the usual crap.

In the experiment I ran last year for the NHC, I found that starting the strain high and forcing it hot is a recipe for a phenol and fusel bomb (aka, you don't want to do it). I definitely advocate starting the wort cold like 63-65 and then letting it free rise to where it will in the ambient.

Also, no airlock. Just a piece of foil. The saison strains are sensitive to back pressure and an airlock increases the chance of a stall.
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Offline Mark G

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Re: Saison Temp
« Reply #7 on: July 30, 2012, 09:12:44 PM »
You get plenty of saison character starting at a lower temp. I do try to push it higher at the end of fermentation, but that's only if I need to to get it to finish in a reasonable timeframe.
Mark Gres