Averagely Perfect Saison - Poll #45 - Fermentation Starting Temp

Discussion in 'Homebrewing' started by VikeMan, Mar 25, 2015.

?

What should be the starting fermentation temperature, i.e. the pitching temp?

Poll closed Mar 27, 2015.
  1. 60

    4.8%
  2. 62

    4.8%
  3. 64

    28.6%
  4. 66

    4.8%
  5. 68

    33.3%
  6. 70

    9.5%
  7. 72

    9.5%
  8. 74

    0 vote(s)
    0.0%
  9. 76

    0 vote(s)
    0.0%
  10. 78

    4.8%
Thread Status:
Not open for further replies.
  1. VikeMan

    VikeMan Poo-Bah (1,962) Jul 12, 2009 Pennsylvania
    Society

    Poll #44 determined that the target fermentation temp, i.e. the highest temperature that will be reached, will be 80F.

    This poll will determine the starting (pitching) fermentation temp. When this poll is done, I will look at the data a few different ways to determine the central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff. It all depends on the data. Want a higher or lower temp? Write it in.

    For those looking ahead, the poll to follow will determine the time over which to ramp up to the target. After that, the Water polls.

    This poll will be open for 48 hours.

    (For those who don't know what I'm talking about, see these threads for the first two beers we did (and the bazillion ensuing polls and the final recipes...
    http://beeradvocate.com/community/threads/the-averagely-perfect-american-ipa-project.59552/
    http://www.beeradvocate.com/community/threads/averagely-perfect-american-stout-poll-1-abv.131209/ )

    Issues with methodology? Take 'em to beermail please.

    The Averagely Perfect Saison so far...

    Batch Size: 5 Gallons
    ABV: 5.7%
    OG: 1.045
    FG: 1.002
    Mash Recommendation: Single Infusion @ 150F, 60 Minutes, no Mashout
    Assumed Mash Efficiency: 70%
    90 Minute Boil
    IBUs: 24
    Fermentation: Pitch at <TBD> Temp, ramping up to 80F, over <TBD> Days

    Grain Bill:
    Belgian Pilsner Malt (68%)
    Flaked Wheat (17%)
    Vienna malt (15%)

    Yeasts:
    WLP565/Wyeast 3724 and WLP650, co-pitched [no starter for the Brett]

    Hops:
    60 Minutes - Saaz and Hallertau, approx. 15 IBUs, Split 50/50
    10 Minutes - 0.75 ounces Saaz , 0.75 ounces Hallertau
    Flameout/Whirlpool/Hopstand - 0.75 ounces Saaz, 0.75 ounces Hallertau
     
  2. wspscott

    wspscott Champion (883) May 25, 2006 Kentucky

    I think pitching low (64/65) and letting it rise has worked well in the past.
     
    NiceFly and Naugled like this.
  3. SFACRKnight

    SFACRKnight Poo-Bah (1,819) Jan 20, 2012 Colorado
    Society Trader

    I agree with pitching low, avoiding that initial possibility for fusels and then raising from there after day two-ish.
     
    Naugled likes this.
  4. VikeMan

    VikeMan Poo-Bah (1,962) Jul 12, 2009 Pennsylvania
    Society

    Mode and Median at 68F. Mean is less than one degree away. I'm calling this one for 68F.
     
Thread Status:
Not open for further replies.