Community Brew - What's Next?

[Brew Engineer]

Oops, I am an asshat, I didn't look further down the forum...


my bad!!!

[Brandon]

That's what I mean. Near the end of fermentation, you have to crank the temp up to around 90 to get the yeast to fully attenuate. It can be difficult to get those temps. I have a brew belt, and I'm not even sure it would be able to get the saison up that high.

You don't "have" to crank up the fermentation on every strain though. Wyeast 3726 Farmhouse Ale and French Saison Wyeast 3711 both come to mind as strains that will ferment out even at 70 degrees and both produce wonder flavors. WLP565 is the one that comes to mind that take forever to ferment out that I assume you are talking about.

[Thirsty Mallard]

It could just be that I am bias toward a hot fermentation with the Texas summer looming.

[Brandon]

So what ever happened with this? Did they get tasted on air and annouce a winner?

[BDawg]

No. We gave Shat a raft of shit about this too the other day.

[triple-oh-six]

wow, Shat fucked something up, go figure.

[BrewTa2]

So what ever happened with this? Did they get tasted on air and annouce a winner?

Let's just say yes and move on to the next one.

[Junket]

I'm with Tat. Let's at least kickstart the next brew... it'll take a while to get it up and going anyway.