Fermenting Saisons/Belgians Cold

I would not be optimistic with temps below recommended. In a Saison the yeast rules supreme (i.e. very simple grain bill, low-medium contribution from hops) . . . the little guys are what makes it shine. So if the yeasties aren't happy I would expect the brew to suffer. Similar to making a Stout without any roasted/choc malt, or an IPA with a mediocre hop bill.

FTR, I've never ferm'ed a Saison below recommended temps (normally I'm on the high end) . . . so it's possible it might work . . . definitely will be beer. But I would experiment with a light bulb in a closet before risking a brew cycle.

 

I've never used that yeast before, but I have had good results with Dupont yeast in the low 70s. I used Belle Saison in the low 70s as well, made good beer, but I decided I don't like the yeast.

One possibility is to have a hot water bath to help get your time into the 80s. Use a large cooler or washtub and start with warm water as it cools add some boiling water and mix well to raise the temp. Since most yeast driven flavors happen in the initial stages of fermentation, this might get you where you want to be and then let the temperature fall into the low 70s for the remainder of primary.

 

are you saying the ambient temp is 76? If your ambient temp is mid 70's your ferm temp at its peak should rise into the 80's.

 

76F is warm enough, and is probably ideal. Much ado has been made re: saison yeasts and the perceived 'need' to ferment them HOT. I experimented a great deal with this nearly a decade ago, fermenting everywhere from the low 70s to the low 90s...

The truth is, the batches that fermented in the 70s were universally 'better' - in my own subjective opinion. You can coax some intense flavors and aromas at the extreme high end - some desirable, some not - but there's also a good deal more fusel alcohol production. That risk generally outweighed any 'benefit' (faster ferments, and those occasionally interesting perfume-y notes).

Saisons for the homebrewer *used to* begin and end with Wyeast 3724 and, yeah, it can be finicky if it gets too cool. Today? There are probably 5 or 6 other yeasts I reach for first, and all of them will yield a great saison in the realm of 75F.

 

I like 3711 in the mid 60s. Haven't used M27.

@MrOH uses M27.

 

What's the ambient temp of the warmest spot in your house? If its over 65F, I don't think you'll have a problem at all if you place your fermentor in the warmest spot in your house for the first week. Just give it the time it needs. In fact, I kinda like what it does at the cooler end (Just enough esters to not cover up the rest of the ingredients).

 

I may consider using a different yeast. While some saison yeasts need the high temperature there are some that work fine at a little lower. I used wyeast 3711 (french saison) a few weeks ago and the temp was around 74 and so far, it's churned out a tasty saison. It's been in secondary for two weeks now and I'm happy with the flavor profile.

 

Do you happen to own a little space heater? Do you have a room anywhere in the house/apartment you don't mind being toasty for a couple of weeks? When I'm brewing with Belgian saison yeast, i tend to throw the carboy in my basement bathroom with a space heater running to get the ambient temp up where I'd like it.

 

brew belt (even with no temp control) should work just fine under those conditions

 

Electric blanket will work well too, or even a generic heating pad from a drug store.