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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through November 16, 2005 * Saison...WY3724...starter < Previous Next >

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Jim O'Conner
Advanced Member
Username: Roguejim

Post Number: 594
Registered: 06-2003
Posted From: 216.239.160.71
Posted on Saturday, November 12, 2005 - 07:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Brewing a 5gal batch with an OG of 1.056-58, will a 1/2gal starter suffice?

About how long can I expect primary fermentation to take if I can maintain an 85F temp?
Jim
 

Tony Legge
Junior Member
Username: Boo_boo

Post Number: 96
Registered: 05-2005
Posted From: 142.162.32.73
Posted on Saturday, November 12, 2005 - 08:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

85f temp?? Why? Wouldn't this cause off flavors and in addition stress out the yeast.
 

David Lewinnek
Member
Username: Davelew

Post Number: 202
Registered: 02-2005
Posted From: 209.6.216.111
Posted on Saturday, November 12, 2005 - 08:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"Wouldn't this cause off flavors and in addition stress out the yeast"

Not for the Dupont strain. It likes high temperatures. In many ways, WY3724 and WLP565 are more like red wine yeasts than ale yeasts.

A 1/2 gallon starter of 1.040 should be fine, that's about a 15:1 step-up in terms of sugar content, which should be OK with good airation & sanitation.

As for time in the primary, I recommend working on the yeast's schedule, not your own. The yeast might take a couple days, it might take a couple weeks. My experience with WLP565 is that it takes off like a rocket, then slows down and takes a while to complete the fermentation. I think it ferments "easy" sugars quickly, but takes time to digest the "difficult" sugars and develop the characteristic saison dryness.
 

Tony Legge
Junior Member
Username: Boo_boo

Post Number: 97
Registered: 05-2005
Posted From: 142.162.32.73
Posted on Saturday, November 12, 2005 - 09:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, if you say so. I never heard of a yeast that tolerent of that high a temperture in normal use. There is a lot of yeast I don't know the profiles of as I don't use them.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 3887
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Sunday, November 13, 2005 - 03:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ditto what David said. This strain thrives at high temperatures.
 

Dave Witt
Advanced Member
Username: Davew

Post Number: 821
Registered: 03-2003
Posted From: 205.188.116.68
Posted on Sunday, November 13, 2005 - 05:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jim,

In my experience, 4 week primary at 80-85F. For the first 3 weeks, there is relatively steady fermentation. In the 4th week it begins to taper off. YMMV.
 

Sean Richens
Member
Username: Sean

Post Number: 190
Registered: 04-2001
Posted From: 204.112.128.46
Posted on Monday, November 14, 2005 - 12:48 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Good thing I read that. I just added a splash of wort to the dregs of a bottle of Saison Dupont.

Everyone cross your fingers for me.
 

Wayne Faris
New Member
Username: Wayne

Post Number: 4
Registered: 11-2005
Posted From: 68.112.32.135
Posted on Monday, November 14, 2005 - 04:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I did my last saison with WLP565 and fermented it between 85 and 90. The beer turned out terrific! Next time I will try it about 5 higher.

Wayne
Bugeater Brewing Company
 

Wayne Faris
New Member
Username: Wayne

Post Number: 5
Registered: 11-2005
Posted From: 68.112.32.135
Posted on Monday, November 14, 2005 - 04:20 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Oops, double post. Sorry.

Wayne
Bugeater Brewing Company

(Message edited by wayne on November 14, 2005)
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 1984
Registered: 03-2003
Posted From: 208.49.148.10
Posted on Tuesday, November 15, 2005 - 07:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just got my saison carbed and tasted a sample last week. Pretty good this time around even though I was only able to ferment it at about 80. I was hoping for around 85-90 but the temps during the summer just weren't high enough unless I'd moved it to the attic. Think they'd have been too high then.

Even after you reach final gravity it takes the 565 a loooonnnnngggg time to clear. Thought about adding gelatin but I didn't have any fridge space available so I just let it take it's time.
 

ScottDeW
Intermediate Member
Username: Scott

Post Number: 405
Registered: 03-2003
Posted From: 63.174.45.1
Posted on Tuesday, November 15, 2005 - 07:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Vance,

Fermenting cooler is OK, too. I ferment my favorite Saison at typical ale fermentation temperatures (round 65 F). Works pretty well; I took a 1st last year at Bluebonnet (large comp. in Dallas).

The yeast can handle higher temperatures but works very well much cooler, too.

And yes, it is a very fine yeast and will take a long time to settle. Then again, a bit of haze is perfectly acceptable with this style.
Scott
http://texanbrew.com