Brewed a belgian saison a couple weeks ago, Safale BE-134 was the yeast of choice. Undershot the OG, ended up being 1.042, so I only used 1 packet of yeast assuming this would be sufficient. Aiming for 72°, but I am currently troubleshooting an issue with my fermentation temp controller readings, so the real temp might be a lot lower (~10°). Fermentation kicked off within several hours, and was vigorous, blow off bucket was going off rapid fire. Within about a week, FG is 1.000.
It's been crashed down to 34 for the past week, and planning to let it sit for another. Taking samples, the aroma is a bit off, slightly sulfur-y, and something else but I can't really find the right sensory note to describe it. When I've had yeast stress in the past, I got similar aromas, so I am assuming it's the same thing. I'm not too sure why it would have been stressed, unless my temp was actually way off. I did also forget to give it direct O2 at the beginning.
Flavor is spot on, tastes just like saison dupont, and after a few min, the aroma seems to air out and actually smells fine. I don't want to mess with it too much and drive off any good aromas, but I was just wondering - if I were to pump CO2 in from the bottom, with the blow off tube still connected and in a bucket of sani, does it seem possible to scrub the sulfur/ off aromas out? Is it too risky to blow out remaining good aromas? Should I just leave it be and see if it ages out?
It's been crashed down to 34 for the past week, and planning to let it sit for another. Taking samples, the aroma is a bit off, slightly sulfur-y, and something else but I can't really find the right sensory note to describe it. When I've had yeast stress in the past, I got similar aromas, so I am assuming it's the same thing. I'm not too sure why it would have been stressed, unless my temp was actually way off. I did also forget to give it direct O2 at the beginning.
Flavor is spot on, tastes just like saison dupont, and after a few min, the aroma seems to air out and actually smells fine. I don't want to mess with it too much and drive off any good aromas, but I was just wondering - if I were to pump CO2 in from the bottom, with the blow off tube still connected and in a bucket of sani, does it seem possible to scrub the sulfur/ off aromas out? Is it too risky to blow out remaining good aromas? Should I just leave it be and see if it ages out?