77 replies to this topic

[SchwanzBrewer]

Did I post this already?  From Drew Beechum, Mr. Saison...https://www.homebrew...m08_Saisons.pdf

 

Helibeers, it's back a page or two. 

[denny]

Helibeers, it's back a page or two. 

 

Figured it probably was...

[matt6150]

Ok here is what I am thinking. I'm ditching the candi sugar thing and haven't really decided on adding any sugar. I will probably just see how the brew goes and see what my efficiency and OG are with the new system and go from there. If I mash at 148 and 3711 really works at drying things out then I should be good. I will leave half the batch as is and use the pineapple extract for the other. Here is what I had in mind for the grain bill.

 

86% Pils

8%  Vienna

6%  White Wheat (been sitting on this for awhile and have been looking for something to throw it into)

 

Saaz @60  to 30IBU (I don't have many noble hops, other options would be Tettnanger or Hallertauer Mittelfrueh)

 

What do you guys think?

[armagh]

Simpler is better, IMHO, and that grain bill is simple.  Some Hallertauer wouldn't hurt, but it's fine as is.

[Poptop]

Agree.

[matt6150]

So I'm 4 days in. The first few days it was going like crazy and today it has slowed down to a crawl so I decided to check it. It's sitting at 1.018 right now. One thing I noticed is that it never developed any sort of krausen. Maybe that's normal? Also its been fermenting at at least 85+ possibly over 90 hard to control it up at these temps. Tastes good just too sweet. So what's my next move here? Just be patient or do I need to add sugar or anything?

[Bklmt2000]

Best bet is to be patient.  I'd give it another week or so and check again.

 

One question: did you use Wy3711 for the yeast?  I ask as everything i've heard about says it's a fast (and very dry) fermentor.

[matt6150]

Yep, 3711.

[Bklmt2000]

Give it some more time, then (at least another week), and take another gravity reading/taste then.

 

I recall reading that the DuPont strain is notorious for being slow to attenuate, but not the 3711. 

[neddles]

Did you get a cold swing or cool overnight that may have shut it down early? I have a Saison that I made 1 week ago with 3711, very similar grain bill to yours and mashed at 152F. It's at 1.003 right now. The krausen was pretty thin but it was there and it fell at around 48-60 hrs. after pitching. I've never heard of this yeast under-attenuating so it makes me wonder if the high temps or a swing in temps shut it down early. I guess I'd wait it out like Bklmt2000 said.

 

FWIW: I started at 68F for 12hrs and then slowly took it up to 75F over the next 12 hrs and left it there for 5 days.

[matt6150]

It hasn't been below 80 at all since I pitched the yeast. Mostly closer to 90. I was just going by some earlier suggestions of 85-90. So I would say definitely no swing in temps but it could have been fairly high. I might just gently hit it with the wine degasser to still back up the yeast.

[HVB]

While listening to the Jamil Saison Show he mentioned the yeast stopping as he had it close to 90 or maybe over but once the temp came back down the yeast fired back up.  Not sure if that is happening here but have you tried to lower the temp, if you can?

[matt6150]

While listening to the Jamil Saison Show he mentioned the yeast stopping as he had it close to 90 or maybe over but once the temp came back down the yeast fired back up. Not sure if that is happening here but have you tried to lower the temp, if you can?

Yeah I can try that. It's sitting on a growing mat right now so I can unplug that.

[BlKtRe]

I think you might get some phenols at those temps with 3711. I like it better around 74ish. The Dupont strain on the other hand seems very nice in the 80's.

[Poptop]

I think you might get some phenols at those temps with 3711. I like it better around 74ish. The Dupont strain on the other hand seems very nice in the 80's.

The DuPont strain digs a hot summer south Florida garage.  Almost as if it were made for the location.

[armagh]

Markowski writes the DuPoint strain is somethimes fermented "blood warm."  His speculation is that it is derived from a wine strain, some of which commonly are comfortable at higher temperatures.  I've not had the same experience with 3711: the times I've used it, it seems to prefer a upper threshold in the mid 70s.

[matt6150]

I think I have revived this brew. It's sitting around 76 right now and have good airlock activity.

[Poptop]

I've got a saison on deck for a cpl weekends from now.  Keep me posted on how yours is doing please.  I'm using dry Belle Saison for the first (and maybe last) time.