Making a saison with Wyeast XL 3724 question

Discussion in 'Homebrewing' started by Marc2105, May 4, 2022.

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  1. Marc2105

    Marc2105 Initiate (0) May 4, 2022

    Hello,
    I am making a saison with Wyeast XL 3724. I was thinking making it ferment at 33 celcius for 14 days and then I want to add rhubarb and oak chips for secondary for 14 days and then finished. My questions are: Should I pitch the beer from primary to secondary and add the rhubarb and oak chips, or should I just add to primary after 14 days and keep in there for 14 days? And when adding rhubarb and oak chips, should I then keep temperature at 33 celcius or just have at room temperature.
     
    #1 Marc2105, May 4, 2022
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    A few things...

    - You don't need to take 3724 anywhere near 33C, and IMO it's prbably not a good idea. I would start it at about 20C and let it rise to about 27C.

    - Assuming you can add your rhubarb and oak chips without splashing, it should be fine to do that in the primary fermenter.

    - The yeast will decide when fermentation is finished, not any plan (14 days or whatever). In fact, 3724 can be almost painfully slow sometimes.
     
    #2 VikeMan, May 4, 2022
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