Saison Temps

[Belter]

After doing a bit of research on the yeast websites, Jamils Brewing Classic Styles and a few forums i've come up with this fermentation profile for my Saison.

I'm using the Yeast Bays saison blend but will probably add a packet of dry yeast depending on gravity or brew length I decide on.



(Click on it to zoom in)

Cheers

Lee

edit: The crash cool Set Point and ramp down will totally depend on wether it's finished or not. I'll be checking the gravity over a period of time.

[RobWalker]

higher is better for saison imo. I brewed at 28 once and it was full of gorgeous esters.

[Belter]

higher is better for saison imo. I brewed at 28 once and it was full of gorgeous esters.

Fair enough mate. I kind of got that but did you start at 28 and finish at 28? Most advice says "hold at 18 for the start of the ferment."

[RobWalker]

I wouldn't know enough to answer as I don't have that much control over my beer, so hope someone else will. All I'll say is it kicks out loads of great flavours at the high end!

[Belter]

I wouldn't know enough to answer as I don't have that much control over my beer, so hope someone else will. All I'll say is it kicks out loads of great flavours at the high end!

Ok thanks mate