Hey guys I brewed a 3 gallon batch of saison 48 hrs ago. I have a brew belt and blanket on the primary. The belt package says it will keep the wort at 68 - 75 degrees. I took a temp and its at 100-101. What do I do? Did I kill the yeast? Is my wort ruined? Can I pitch new yeast?
You should use a thermostatic temp controller with a brew belt. You probably did not kill the yeast. But expect additional esters and fusel alchols. Edit: and maybe phenols.
The kill temp of many yeasts is 130F. Since saison yeast thrives a little warmer than most, I'd expect 135. You'll probably have a boozy saison but some of that will age out.
Not necessarily. Both 3711 and 3724 are capable of fermenting fine (but slower) at lower temps. I can't think of any strain that needs 80+ temps.
I suspect you had read all the advice on this forum or others where people talk about fermenting saisons at ambient temps in their garages in the summer. Or that Belgian brewery 'X' ferments at 90F or whatever. Saison is often the recommended answer to the question "I have no temp control and it's hot, what can I make?" At this point I would probably taste the wort/beer. If it's not pure rocket fuel, see what some more time (at lower temps) can do to clean it up.
