General Category > Yeast and Fermentation

Free rise temp for Belgian strong?

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kramerog:
In Brew like a Monk, some of the monasteries allow free rise into the 80s without ill effect apparently.  IIRC, Belgian yeasts generally produce much lower fusel levels than English yeasts.  Caveat: these generalities may not apply to Wyeast 3787 Trappist High gravity.

redbeerman:
Not so much fusels that I would worry about.  The ester profiles of yeast change with temperature.  There was a chart available, may have been from White Labs, that showed the effects of fermentation temperatures on various Belgian yeast strains.  Higher temps can produce some interesting (not always in a good way) results.  It does depend on the strain though.  For instance, I have found that WLP400 (wit strain) needs to be above 70 to ferment correctly and gives a nice peppery, spicy, phenolics at higher temps, WLP500 (Trappits strain) on the other hand gives off some very unpleasant (to my tastes) phenolics at higher temps.

Here is the link:

http://www.whitelabs.com/beer/belgianchart.pdf

udubdawg:
you guys have had good success controlling temp on this strain?  IME it has not liked me controlling it. 
I pitch low-mid 60s and let it go as soon as I see activity.  Small beers done quickly, big beers rise to nearly 80.  Hmm, yet another experiment I need to make I guess.   ;D

cheers--
--Michael

Joe Sr.:

--- Quote from: udubdawg on January 29, 2013, 10:33:47 AM ---you guys have had good success controlling temp on this strain?  IME it has not liked me controlling it. 
I pitch low-mid 60s and let it go as soon as I see activity.  Small beers done quickly, big beers rise to nearly 80.  Hmm, yet another experiment I need to make I guess.   ;D

cheers--
--Michael

--- End quote ---

Controlling at about 68 on my last two batches with this yeast led to LOOOONG fermentations to reach final gravity, along with some hand holding to get the yeast to finish.

These were huge beers (1.1 ish) pitched with slurry from previous fermentations.  Perhaps underpitched and I'm now thinking I need to use yeast nutrient.  I also know I under oxygenated the last batch as my tank ran out.

I don't have any kind of set up to heat up a fermenter or I would have done that to bring the last batch into the mid 70s to try and finish it off quicker.  As it is, I placed the fermenter near the heat vent.

kylekohlmorgen:

--- Quote from: udubdawg on January 29, 2013, 10:33:47 AM ---you guys have had good success controlling temp on this strain?  IME it has not liked me controlling it. 
I pitch low-mid 60s and let it go as soon as I see activity.  Small beers done quickly, big beers rise to nearly 80.  Hmm, yet another experiment I need to make I guess.   ;D

cheers--
--Michael

--- End quote ---

I think as long as you control fermentation temps throughout the growth phase (24-48 hours), you can let 'er rip to finish it out.

With that said - I've had issues finishing out fermentations doing this in a plastic bucket without an insulated ferm. chamber. Temp rises through high krausen, then as activity dies down the cooler ambient temp wicks away enough heat to lower the temp and stall fermentation.

Two stage controller, fridge + ferm wrap = problem solved.

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