Beer Forum

Howdy All,

I will be using 3724 for the first time in a 1.060 saison.

-Whats the optimal ferment temp for this yeast?
-At what temp should I pitch at and should I let it free rise or ramp up over a couple of days?
-For heating I plan on using a tub with water and an aquarium heater.
-I plan on using clear belgian candi syrup added in the fermentation after high krausen.

Any tips on using this yeast such as pitch rates, temps, time it takes to finish would be appreciated
-Cheers

Someone is bound to contradict me on this, and that's OK, but I use a moderate fermentation temp.
I pitch/aerate at the same rate as all my beers.
I pitch at 68, fermenting at no higher than 72 for the first couple of days. Then I would take it up no higher than 78 for a few days, and let it finish in the mid-70's until complete.

I've found if you ferment higher than this, it's just too easy for any small amount of ambient lacto or other bugs to take hold, as they reproduce exponentially at higher temps.

No matter what, you will probably see a period of slow fermentation after high krausen, but after a few days or a week it will start going again.

Chupa,

I think you are right. I'm pretty sure that's exactly what Jamil said to do on his show.