Mate I fermented it at 32 in summer with a heat pad at night and it got to 36. The beer was a 8% saison and it turned out clean as with a nice fruity ester on the nose. Can you please describe this "funk" you speak of? I mean try to compare the taste to something familiar.How high would you go with 3711 without getting too funky?
I agree it's nice and easy but have you ever tried one where the yeast doesn't swing 10- 12 degrees from high to low? I was going to do it with my next one but all my fridges are full and thats the reason im brewing it BECAUSE ITS IN THE SHED!The whole point of saison yeasts for me is that you can abandon caution and just let it run as hot as it likes.
Getting too bogged down in the details is the antithesis of a refreshing farmhouse/peasant ale and all its wonderful gloriousness.
I have never fermented 3711 above 38.2 degrees
Mate I fermented it at 32 in summer with a heat pad at night and it got to 36. The beer was a 8% saison and it turned out clean as with a nice fruity ester on the nose. Can you please describe this "funk" you speak of? I mean try to compare the taste to something familiar.
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