Advice on Tony's Saison

[CoxR]

Hi guys I couldn't post this in the thread here, http://aussiehomebrewer.com/recipe/1307-bullshead-summer-saison/
I have just put this down yesterday, I have put the fermenter in the loft as that is the warmest place in the house and sits around 28 to 32 degrees Will this be ok for this beer?
This is my second ever brew of anything and has been a steep learning curve thus far. I went straight into to All Grain and the first keg was drinkable so hopefully only improvements can be had.
Thanks,
Rodney

 

[JDW81]

What yeast are you using?

If you're using Wyeast 3724 then starting mid to high 20's is about right, with a gradual increase to around 30-31ish (from my experience). Try not to let it get about 33 and you'll have an awesome beer on your hands.

You don't want to go too hot too soon, but if you let it get too cool then it has a tendency to slow right down and is difficult to wake back up again.

JD

 

[CoxR]

Thanks JD, yes I used Wyeast 3724 as the recipe suggested. I didn't put it in the fermenting fridge at all, I pitched the yeast at about 27 and then put it in the loft. It was late afternoon so it would of spent the first 14 hours or so around the 28 mark. Problem is I can't really control temps at this range and am stuck with ambient temps, it is 6:00pm and the temp in the loft is 31,4 I can wrap a blanket around it at night but other than that I have no control.

 

[seamad]

Keep in mind that fermentation will itself add a couple of degrees to ambient temps. Also that the volume will help even out temp fluctuations somewhat as well.

 

[manticle]

Fine. Relax. That's what this yeast is about.

 

[CoxR]

Thanks for the advice guys, as I said I can't control the temps but from what I can work out it has been constant between 28 and 32.

 

[yum beer]

Put down my first saison on Tuesday arvo, sitting up to around 28c inthe garage, a bit cooler overnight.
Down from 1038 to 1006 tonight, tasting quite good.
Hoping to be done, bottled and carbed for xmas.

 

[CoxR]

Sitting at 1010 first time I have bothered to check it. I had to add some DME A couple of days after it was in the fermenter to bring it up to the required gravity.

 

[CoxR]

I didn't have a ny EKG hops so just used the Hallertau. Should I dry hop this for a few when done fermenting?

 

[manticle]

You can. I personally wouldn't. Yeast is the hero in a saison.

 

[CoxR]

It tasted fine from the sample I took it lacked something, maybe just needs more time as it has only been 1 week

 

[djar007]

Doesn't Tony suggest finishing it at thirty five for extra flavour aroma. I enjoy it fermented hot. It gives me a lot more lemony peppery goodness.

 

[Phoney]

I didn't have a ny EKG hops so just used the Hallertau. Should I dry hop this for a few when done fermenting?

I on the other hand, would. I brewed Tony's saison once and thought it was a bit boring. "Lacking something" is how I would sum it up that beer. I personally like American fruity hops, or spicy noble hops like czech saaz to compliment the esters of a saison yeast.