kirkcaldybrewer
Active Member
- Joined
- Feb 7, 2016
- Messages
- 29
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- 2
I just racked a split batch: 3 fermenters, 3 separate saison yeasts (WLP566, M29 and BE-134). I have two heaters (the flat mat type that goes under the fermenter) + controllers for each. The set-up I settled on was to control the WLP566 batch and M29 batch and then I balanced the BE-134 on top of the M29. (as in picture). I followed the "maltose falcon" protocol (maltosefalcons.com/tech/guide-saisons-and-saison-yeasts), controlling at 16C for 3 days. Then on the two "controlled" fermenters, ramped up over several days to ~1 degree below mfg max recommended temp (24C for 566 and 29C for M29). The uncontrolled BE-134 rose naturally to 22C.
Now, in tasting them all, the controlled ones both have unpleasant sulphur flavour/taste, while the *uncontrolled* one (BE134) smells and tastes delicious! The off-flavour is similar to what I've encountered with lagers, but never had it with a saison!
My theory is that the heat source, which is below the fermenters, cooked the trub leading to the off-flavour.
Does anyone have bad experiences with the direct heat from such a fermenter? Would it be better to have indirect heat (e.g. by putting fermenter in a box along with, but not touching the heat mat?
Any other advice?
Now, in tasting them all, the controlled ones both have unpleasant sulphur flavour/taste, while the *uncontrolled* one (BE134) smells and tastes delicious! The off-flavour is similar to what I've encountered with lagers, but never had it with a saison!
My theory is that the heat source, which is below the fermenters, cooked the trub leading to the off-flavour.
Does anyone have bad experiences with the direct heat from such a fermenter? Would it be better to have indirect heat (e.g. by putting fermenter in a box along with, but not touching the heat mat?
Any other advice?