27 Feb
2006
27 Feb
'06
10:08 a.m.
On Mon, Feb 27, 2006 at 10:01:29AM -0600, Steve Fletty wrote:
----- Original Message -----
From: "Steve Piatz" <piatz(a)cray.com>
Subject: Re: [SPHBC] saison
I think you need to be warmer than 64 to get the saison yeasts to finish
fermenting. The character is pretty lame when fermented cool.
Saison yeasts are known to be pretty tempermental. I've heard some of the
commercial folks whine about getting the yeast to always work the
same. The commercial folks have the advantage that they have big
fermenters and the heat of fermentation is noticable (and helpful with
this strain).
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road cell: 651-428-1417
Mendota Heights, MN 55120
The White Labs Saison strains is great and you
can ferment it pretty warm 80-85 F didn't cause any problems, having a
temperature controlled fermenting box does come in handy for this strain
since it is rarely that warm in the house
Does the WLP 565 (Saison Dupont) need a warm ferment to yield the spicey
saison character?
I'm assuming an ambient basement temp of 64 right now would give me a high
FG and less character....?
Thanks all for the info.