2 replies to this topic

[JimNasium]

I've got an old smack pack sitting in the fridge begging to ferment and I'm going to give it a go here in a couple of weeks. Here's what Wyeast has to say about this particular strain:Wyeast 3725 PCBier de GardeLow to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.Attenuation 74-79% Alc. Tolerance 12%Flocculation lowTemperature Range 70-95°F (21-35°C)Here's the recipe I intend to brew:Ingredients Amount Item Type % or IBU 13.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 93.2 % 0.41 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.9 % 0.27 lb Aromatic Malt (26.0 SRM) Grain 1.9 % 0.27 lb Biscuit Malt (23.0 SRM) Grain 1.9 % 1.25 oz Styrian Goldings [5.40%] (90 min) Hops 22.3 IBU 0.25 oz Strisslespalt [4.00%] (60 min) Hops 3.1 IBU 0.25 oz Styrian Goldings [5.40%] (15 min) Hops 2.1 IBU 0.25 oz Saaz [4.00%] (2 min) Hops 0.3 IBU My question is do any of you have experience with this yeast? Any thoughts on the temp I should ferment at? My gut tells me to start it at 70* and slowly bring the temp up to around 90* at the end of a week in primary then I'll let it rest at room temp for another week before cold crashing and cold conditioning. Any thoughts, opinions, experience or drunken ramblings greatly appreciated.

[Stout_fan]

Jim, when they say minimum, you have really sluggish fermentation.My experience has been to never go below (min temp + 5°F).So that being said, why not just ferment at a fixed 75°F until done?Unless you're pressed for time, the lower temps will yield lower esters.

[JimNasium]

Jim, when they say minimum, you have really sluggish fermentation.My experience has been to never go below (min temp + 5°F).So that being said, why not just ferment at a fixed 75°F until done?Unless you're pressed for time, the lower temps will yield lower esters.

I guess I'm using the Saison yeast mentality and that may be wrong for this particular yeast. I've fermented both of their special strain Saison yeasts in the mid-80s with stellar results. Perhaps for the first go with this I do need to be a bit more conservative?