Ideal Saison Fermentation Temp Profile

[Mylo]

Ok. Let's say for argument's sake that I could slowly ramp the temp of a Saison from the start to the end of primary fermentaion. What temp would you start at, what would you finish at, and over what duration would ramp it? Also, how long would you keep it at the final temp?

I think I am thinking about starting at 68 and ramping up to 90 over 7 days, and then keeping it at 90 for another week. Should I ramp faster? maybe 5 days? Most of the active fermentation is always done in the first 3 days. Jamil has said that he lets it "free rise"... but depending on what temp he is holding it at - it could rise to fast, or not fast enough.

Thanks in advance for your worldly advice, brothas (and sistas).


Mylo

[bloberglawp]

I made a saison once from a recultured starter from a bottle of saison dupont, I let the thing rip at 80 after 2 days at 70, I put the temperature up in the room it was fermenting in. Felt like a jungle in there. The yeast loved it and ran the beer down to FG in no time. It was good!

[Deathrider]

I started mine at 68 for two days, then increased the temp by 2 degrees each day until 80. A couple days at 80 and it was done. 1.008
By the way, when do we turn them in?

[Deathrider]

Oh yeah, (green Mylo) I used white labs 575 yeast.

[BigNastyBrew]

You know I'm new but my first attempt at a Saison finished up at 1.003. I did 68° for 2, 70° for 2, 72° for 2, 79° for 2, then 85° til she finished out. At the 72°, I added 12oz of sugar.

[Mylo]

You know I'm new but my first attempt at a Saison finished up at 1.003. I did 68° for 2, 70° for 2, 72° for 2, 79° for 2, then 85° til she finished out. At the 72°, I added 12oz of sugar.

That's because you used the 566 power house yeast. Shit, even Justin can produce a dry beer with that yeast. Next time, step up to the challenge that is 565, be-atch!


Mylo

[BigNastyBrew]

You know I'm new but my first attempt at a Saison finished up at 1.003. I did 68° for 2, 70° for 2, 72° for 2, 79° for 2, then 85° til she finished out. At the 72°, I added 12oz of sugar.

That's because you used the 566 power house yeast. Shit, even Justin can produce a dry beer with that yeast. Next time, step up to the challenge that is 565, be-atch!


Mylo

Now, if I was dumb enough to knowingly use a yeast that doesn't attenuate worth a shit, I would think that would be stepping down, brotha.

[Mylo]

Now, if I was dumb enough to knowingly use a yeast that doesn't attenuate worth a shit, I would think that would be stepping down, brotha.

That's why I'm going to light a fire under those yeasty boys' asses... or maybe just put it out in the garage... same thing.


Mylo