Heat For A Saison

[Thefatdoghead]

G'day,

I'll be putting down 50L of Saison soon and fermenting at 32 degrees. I was thinking of using 2 x heatpads maybe taped to the sides of 2 30L fermentors wrapped in some blankets. Just not sure if putting the pads directly against the fermentors is such a good idea. Anyone done this or have any better ideas to keep the temp solid @ 32 degrees??

 

[stl]

I'll be putting down 50L of Saison soon and fermenting at 32 degrees. I was thinking of using 2 x heatpads maybe taped to the sides of 2 30L fermentors wrapped in some blankets. Just not sure if putting the pads directly against the fermentors is such a good idea. Anyone done this or have any better ideas to keep the temp solid @ 32 degrees??

Try it and see! Or, do you otherwise ferment in a fridge or similar enclosed space? You might be surprised how much heat an incandescent light bulb puts out (the vast majority of the energy it uses is released as heat), so if you could put one in your fermentation fridge/chamber/whatever, that would surely work (but maybe shield the beer from the direct light).

But... why 32C? Impatience, or..?

 

[IainMcLean]

But... why 32C? Impatience, or..?

Fusel oils?

 

[Nick JD]

I did my last one at 28-34C. The current one hasn't seen much less than 30C.

All ambient, which makes me wonder why you'd need any heating.

And as far as any byproducts of hot fermentation go ... brew one and then comment.

 

[[email protected]]

Gav80,

I assume you are using the Wyeast 3724 yeast?

I currently have one brewing at 32 C here in Brisbane (as advised by Wyeast) using a single heat belt with fermenter wrapped in a sleeping bag. Just provide some insulation and you should be fine.

I pitched at 25 C and let it go naturally for the first 36 hours (to around 27-28C) and then ramped to 32 C. All based on the advice from Bridge Road Brewers and the Farm House Ales book.

For everyone thinking the temperatures are too high, Dupont (where the yeast is from) pitch at 30 C and ferment between 30-35 C. The theory is the yeast is related to red wine yeast and doesn't create fusels at the higher temperatures.

 

[Dave70]

Heat pads taped to the sides is silly.
There's a reason most hot water heaters have their heating elements positioned at the bottom of the vessel.

 

[Muggus]

Lets not forget that fermenation is an exothermic reaction. A vigourous ferment will naturally produce it's own heat and warm up.
Didn't think this time of year you shouldn't need any sort of heating?

 

[Harry Volting]

For the 3724, I have a Coles electric blanket wrapped around the fermenter and an ST1000 set for low 30's.
Set-up seems to works well.
This yeast is a (sometimes aggressive) fussy ***** and I've yet to produce the dry, dry finish that I'm looking for.
Getting closer every batch though.
Hope this helps.
Harry

 

[Tanga]

I used 3726 @ Adelaide's ambient and it fermented out fine. None of the mustiness you can get from Saisons though.

Interesting to hear what the Bridge Road guys said. They sure are generous with their advice. Great beer too.

 

[stl]

I did my last one at 28-34C. The current one hasn't seen much less than 30C.

All ambient, which makes me wonder why you'd need any heating.

Perhaps to avoid temperature swings?

And as far as any byproducts of hot fermentation go ... brew one and then comment.

I wasn't suggesting it would produce unwanted byproducts, just wondering if the OP was trying to increase that. From my (limited) experience, and from what I've read, 3724 goes just fine in the low 20s, just takes a tad longer. (And the time saving is what motivates Dupont to ferment so hot, not because of any extra byproducts.)

 

[Thefatdoghead]

Thanks for the replies peoples.

Abc, Yeah im using 3726 in 1 fermentor and 3724 in the other. i'll pitch at 22 degrees and ramp up 5 degrees a day until im in the 30's.

Nick Jd, I was thinking of doing that and leaving it in the shed but just not sure as the temperature drop overnight and I only have a small shed.

STI, I do ferment in fridges but they are or will be full so I thought id take the opportunity to ferment outside. As others have said the saison yeast like it warm.

Dave 70, I just don't know if it's a great idea to have a heatpad sitting on yeast cake. I haven't measured it but the heat coming off the pad would be quiet warm to heat 25L of brew to 26 degrees (which is what iv'e measured before). That doesn't sound to good for the yeast sitting on the cake.

I might just see what temp they get up to ambient and I like the electric blanket idea. I know yeast dont like big temperature fluctuation so a heat source is the go for night time I reckon. Couldn't really be bothered setting up a temp control for it though.

:icon_cheers:

 

[Nick JD]

Your fermenter is a large amount of liquid which makes it pretty good at buffing thermal change.

If the temperature for half the day is 32C and the other half 26C then you can be reasonably confident that your brew will be at least 29C, probably 3 or 4 degrees above at peak ferment.

 

[Dave70]

Dave 70, I just don't know if it's a great idea to have a heatpad sitting on yeast cake. I haven't measured it but the heat coming off the pad would be quiet warm to heat 25L of brew to 26 degrees (which is what iv'e measured before). That doesn't sound to good for the yeast sitting on the cake.

Save for the fact that thousands of homebrewers have been using them (pads) and re-using the yeast without any ill effects, I see what you're getting at.
I like to use a heat belt wrapped around 50mm from the bottom with the thermostat taped about the same down from the top of the wort.
Convection takes care of the rest.

 

[[email protected]]

I used 3726 @ Adelaide's ambient and it fermented out fine. None of the mustiness you can get from Saisons though.

Interesting to hear what the Bridge Road guys said. They sure are generous with their advice. Great beer too.

I struggled with my first saison and sent an email to BRB as they use the 3724. They were excellent at helping me out with not only the ferment but review of recipe etc. Top Team.

 

[Thefatdoghead]

Well I ended up just sitting the fermenter's on the heatpad's and found with a towel over the fermenter the temp was 32-34 in the day and without the towel it was 28-30 so I just ended up leaving 1 towel over 2 fermentors and it worked out ok. Although the farmhouse fermented out but the belgian saison didn't it stopped at 1.032 so iv'e just left it at room temp and see what it does when I get back from work in a couple of weeks.
I'll post tastings on here of the saison fermented with the farmhouse as well.
:icon_cheers:

 

[manticle]

Are we arguing about how hot is too hot (or not hot enough) to brew saisons now?


I think I may join staggalee soon.

 

[Thefatdoghead]

Are we arguing about how hot is too hot (or not hot enough) to brew saisons now?


I think I may join staggalee soon.

No no just adding to my earlier question about the easiest way to keep a saison at around 32 degrees and showing my results is all
:icon_cheers:

 

[Tony]

i just ferment mine at what ever the garage temp is in summer.

26 to 40..... doesnt worry me.

They usually sit around the 30 mark and are always fine!

 

[manticle]

No no just adding to my earlier question about the easiest way to keep a saison at around 32 degrees and showing my results is all
:icon_cheers:

Whole thread mate, not just you.. Point of a beer you can ferment that hot is also that you can worry less. Get it in, get it done, drink it, yum.

 

[Thefatdoghead]

i just ferment mine at what ever the garage temp is in summer.

26 to 40..... doesnt worry me.

They usually sit around the 30 mark and are always fine!

Sounds good to me and thats what i'll be doing next time.