Mon Apr 19, 2010 9:51 am
glasseye wrote:Nah. 70F-80F is the recommended range for WLP568. I just started a saison using this yeast blend and I'm starting at 70F, then will ramp up to 80F over a week. It'll be fine.
My saison is still finishing. I fermented at 70-72 for 2 weeks and ramped up from 72 by 1 degree per day until I reached 80. A difference for me: I wasn't able to make a starter and didn't have enough vials, so I ended up pitching Wyeast 3724 with this WLP 568. The yeast seemed to quit after the ramp up, I probably needed to let it go a little longer initially. Friends and others say it is common for this yeast to quit before you reach your final gravity target. The flavor is very good now, it just needs to dry out. I am finishing this with champagne yeast to ferment another 16 points.
If you have capability to grow a starter, friends say the best yeast they've used is growing from the small culture in the bottom of the bottle conditioned Saison Dupont.
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On Tap: Whatever IPA, Oat Stout, Cider, Citra-Mosaic Hopped Cider, Cherry Cider.
Aging: Black Currant Lambic, Oud Bruin, Eng B-wine, 65gal barrel of scabby 3rd runs w/Rosalare-Lacto Brux -we just call T.E.D.
