Hi everyone,
This weekend I was planning on making a saison using Wyeast 3724. From what I understand and have read on the other threads of this forum is if I ferment the beer in the range of 28-32 degrees C, increased phenolics, fruity esters, earthy notes, and a particular “funky” mustiness show up. This is the profile that I want my beer to have, however I was concerned about the production of fusel alcohols at those high temperatures.
Would it be advisable to start at a lower temperature say 22-23 degrees C for the initial lag phase of 2-3 days and then let the temperature rise freely up to 28-32 degrees? Would it best to start by cooling the wort to 20 degrees C, aerating and pitching the yeast and then allow the temperature to rise freely?
Could someone please recommend a fermentation profile for the profile of beer that I want?
Thanks!