Grinder12000
Well-Known Member
Any tips I should know about. Fermentation temps and so forth? I've never brewed a Saison (or even tasted for that matter) but our clubs latest brewing challenge is a Saison.
I pitch all my saisons around 80-85*. Wrap up in a blanket and let them go into the 90`s. I use wlp565 and they are always fantastic. No fusels before someone starts preaching about the pitch temp.
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Saison is a pretty loose style but I like to let the yeast shine. Depending on the yeast you use temps may play a big part in this.
Use a simple recipe, some pils, maybe a little wheat, some sugar and hops. Hop to a BU:GU ratio of about .49. My favorite hop for a saison is Strisselspalt, But have good saisons with many other hops.
I fermented a saison in my garage when the temps were over 100 every day for a week. It wasn't harsh in the least. Buy some Saison Dupont and culture up yeast from the bottle, and you'll get great results that you can't get from anything bought at the LHBS.
I was intending on used WLP568 Belgian Style Saison Ale Yeast Blend (WLP568).
I'll have to figure out how to ferment warm - my basement is 58 degrees. hmmmm Upstairs it's a toasty 68. Maybe I'll put the carboy above the fire place LOL
I was thinking of maybe 1.5 lbs of Candi Sugar.
Should I START at 80 degrees and then bring it down? or START at 70 and bring it up??
The fish tank heater trick works great doesn't it? Very easy to control temps.
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