Averagely Perfect Saison - Poll #46 - Fermentation Ramp Time

Hmm, this is a difficult poll. I think maybe the best policy on this would be to leave it up to interpretation. That is, we've decided on a maximum and minumum (and ramp), perhaps it would be best to leave the procedure up to the individual brewer.

Just a suggestion, and more to ease the burden on interpreting the results than anything else.

 

Free rise!

 

I will probably pitch at 68 and put it in a place that is low 70s and then let the yeast do their thing. I went with 3 days because that is how long I think it will take for the yeast to get it to that temp.

 

I suspect that most people who actually brew this and going to do their own thing anyway

 

12 degrees / (2 degrees / day) = 6 days.

 

So far, I've decided to try to follow pretty closely, but I agree that most of us will experience points of departure. It could be a matter if expedience, like equipment or ingredient limitation, or just succumbing to the temptation to personalize a recipe according to individual whims, tastes, and sensibilities - that kind of goes with the territory.

 

I plan on brewing this pretty closely to the final recipe, but I have 3 small kids and limited time. There is no way I would be able to manage a controlled rise in temp over 7 days.

 

My plans would be to pitch at 68, strap on the brew belt and let it rise to 80 (probably 78ish for me at least if I brew it soon). Not certain how long that would actually take but I bet it's only a few days at most, if not less.

 

In the interest of learning more, for those of you that went with 6 or 7 days, what are you hoping to accomplish? Just hoping to ensure complete attenuation? Or something else? If I was guessing, this beer will be close to complete attenuation by 4 or 5 days given the low gravity and the basic grain bill.

Anyone care to enlighten me?

 

Moderation. I never want to move the wort temp more than 1 or 2 degrees a day. Remember, the yeast love warmer temps but in general dislike rapid swings . . . they act like primma donnas and I bow to their needs. IMO the starting temp is way too low, but I would still want to raise it slowly.

I've never ferm'ed 3724 this low but lots of threads about stuck/really-slow activity when in the 70s. Even if attenuation is complete before reaching the final temp, there is conditioning taking place for another week+. This strain can certainly handle the higher temps, so I tend to keep my temps high for several days to let those little buggers do whatever they do when not making bubbles. As for the Brett, seems like we are so far below what it needs that the rise-time will have little effect (opinion again) . . . essentially the same as pitching at bottling.