Author Topic: Saison bottle conditioning?  (Read 711 times)

Offline surfin_mikeg

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Saison bottle conditioning?
« on: May 10, 2011, 08:28:22 AM »
Hey brewers,

I brewed & fermented my first Saison, kinda a trial run for something I always want available.  My ambient storage temp is 62 degrees, and so I maintained the needed fermentation temps (started at 70 & slowly moved to ~78) by placing the carboy into a trash can, surrounded with water heated by aquarium equipment.  Worked great, and it did need a full 4 weeks to finish.  With bottle conditioning, does anyone add a different yeast for the carbonation step?  I'm hoping the answer is no, but then do I need to also keep the bottles warm to get full carbonation within a time period of a month or two?   Wondering if anyone has experience on that.  Yeast is the WLP565.

Thanks y'all.

- mikeg

Offline narvin

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Re: Saison bottle conditioning?
« Reply #1 on: May 10, 2011, 08:34:37 AM »
Hey brewers,

I brewed & fermented my first Saison, kinda a trial run for something I always want available.  My ambient storage temp is 62 degrees, and so I maintained the needed fermentation temps (started at 70 & slowly moved to ~78) by placing the carboy into a trash can, surrounded with water heated by aquarium equipment.  Worked great, and it did need a full 4 weeks to finish.  With bottle conditioning, does anyone add a different yeast for the carbonation step?  I'm hoping the answer is no, but then do I need to also keep the bottles warm to get full carbonation within a time period of a month or two?   Wondering if anyone has experience on that.  Yeast is the WLP565.

Thanks y'all.

- mikeg

I'd suggest keeping any beer around 70 for the first couple weeks of bottle conditioning.  I don't think you have to do anything special with the Saison... that yeast should be able to eat through pure sucrose just fine.
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Offline ryang

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Re: Saison bottle conditioning?
« Reply #2 on: May 10, 2011, 09:07:05 AM »
No.   ;)