Belle Saison - Preferred temperature range

[Rhodesy]

Interested to hear folks views on what is their preferred temperature range using this yeast? I have used it before but kept it on the low side at 17 then a rise to 20c.

I have brewed a Saison today, pitching the yeast at 18.5c however letting the fridge naturally rise to 25c using BrewPi where I am making use of the separate temperature probe whilst being able to monitor how the beer rises. Anyway, any experiences would be appreciated and if anyone has a top limit as prepared to up it further if I can.

The notes which come with it state

Quick start and vigorous fermentation, which can be completed in 5 days above 17°C (63°F)

but doesn't go much further in terms of temperature ranges etc. I understand it is close to WY3711 but again just looking for some forum views .

[MTW]

Only one experience so far for me, but the 'natural rise' never happened. I pitched at 19C and controlled it there for 30 hours before turning off the cooling side. Fermentation was prompt and strong, but the temperature never lifted on its own, and I ended up taking it manually up to 25 over a few days. 1.041 to 1.001 in a week and possibly still going. Tastes good and clean; dry but still with some mouthfeel, I think. Pretty much a Belgian pale taste but dryer, but we'll see how it develops.

It's possible I may have held it too long at 19, hoping to bring out some lower end spice. Maybe it would have lifted immediately.

[Rhodesy]

Thanks for sharing. It has risen to 22c already with the fridge just under 25c so will no doubt be thereabouts by the time it starts actively fermenting. I'll keep an eye and go from there.

[Hanglow]

I've pitched at 20c and let it ferment at 25c before, was pretty pleased with it. I'v ordered some more and will be brewing a saison this week, going to co-pitch it with the mangrove jacks one

[Rhodesy]

Did you you find it fermented fast at that range?

[Hanglow]

Just checking I bottled at 11 days

I have seen some posts on other forums though that say it takes a while to eat the final couple of gravity points

[Rhodesy]

Cool, not in any rush. I need to check my notes from the last time I used this but do recall it going and going at the end just when you thought it was done. I mashed at 64c with an og of 1.047 so expect it to go right down.

[Rhodesy]

It is coming along quite nicely fermenting away. It hit 25c this morning and had a small rise.

I have now ramped it to 28c fridge temp for another free rise.




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[MTW]

Ah, ok. Regarding my post, I was looking for the yeast to drive the beer temp up, ready to follow it with the heater when it did, to avoid it flopping. You set the heater to 25, now 28, and let the beer warm up to that from the outset. If that's what other folk are calling a free rise too, then maybe I was rather optimistic! Looks like it got half a degree higher on its own before the 28 hike on your chart.

[Rhodesy]

Ah, ok. Regarding my post, I was looking for the yeast to drive the beer temp up, ready to follow it with the heater when it did, to avoid it flopping. You set the heater to 25, now 28, and let the beer warm up to that from the outset. If that's what other folk are calling a free rise too, then maybe I was rather optimistic! Looks like it got half a degree higher on its own before the 28 hike on your chart.

Ahh yeah, my 'free rise' term is probably not wholly accurate in that regard. Mines was more in line of letting the fridge gradually rise with the beer to follow as it should take longer for the beer to regulate to the temperature as the fridge probe is out in the open in the ambient air.

I think if I say set it to 20c and then left it then on its own it could maybe be a 2c odd bump? Certainly one to test

[Rhodesy]

This was it as of this morning when I checked. Will leave it for now and see how it goes




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[Digby]

Interested to hear folks views on what is their preferred temperature range using this yeast? I have used it before but kept it on the low side at 17 then a rise to 20c.

I have brewed a Saison today, pitching the yeast at 18.5c however letting the fridge naturally rise to 25c using BrewPi where I am making use of the separate temperature probe whilst being able to monitor how the beer rises. Anyway, any experiences would be appreciated and if anyone has a top limit as prepared to up it further if I can.

The notes which come with it state

Quick start and vigorous fermentation, which can be completed in 5 days above 17°C (63°F)

but doesn't go much further in terms of temperature ranges etc. I understand it is close to WY3711 but again just looking for some forum views .

Hi,

I had great results recently holding the fridge temp at 20 for 2 days then ramping up to 28 over the next 4, holding it there for several more days until I got stable gravity readings.

Loads of wonderful flavours from my dead siimple grain / hop combo and all my freeloader mates think it my best brew yet.

Matt

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[Rhodesy]

Good to hear that! I too have freeloader mates so hopefully be the same case that they enjoy.

[Rhodesy]

Had a look tonight where you see the fridge temp drop on me opening the door .

As in line with the graph it looks like the main part of the ferment is over but likely still eating away. Will take a gravity reading tomorrow then leave it a few days at the very least.




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[Rhodesy]

I took a reading just there which is coming in at 1.004 so currently sitting at 91% attenuation from an OG of 1.046. I'll leave it for a few days and then see where it is at, the sample is smelling great.