WYEAST 3711 FERMENTATION QUESTION

[smcluskey]

Brewed a Saison (OG: 1.050) with 3711. In 9 days it is down to 1.004. My question; Since I am at a great FG what temperature should I store the secondary fermenter at? Is it okay to move to a keg and stick it in refrigerator this early in the fermentation? My concern is not allowing the yeast to srub anything by moving the beer.

Thanks for any input.

[MikeB]

9 days should be plenty of time for that yeast strain. I'd rack it to a keg and let it condition cold for a week or two. No need to rack to a secondary.

[anday6]

Taste it and see if it tastes ready. Clean and no diacetyl or acetaldehyde or other off flavor, go to keg or condition as normal.

[loadmaster]

Keg that shit and let it sit. I did the same thing with mine and it was awesome

[smcluskey]

Does the temp matter for the sitting period? Mine is kegged and at 36 degrees now? Thinking this bad boy may have been better at room temp??

[MikeB]

I think it depends on when you want to drink it. It will take the beer a little longer for the rough edges to go away at 36. I'm patient and like to condition most beers at serving temps just as you are doing. You get nice clear beer this way as well.

I have a saison that has been sitting like this for two months and the beer tastes pretty good.