Saison fermentation temp

Just pitch the yeast on the high side of its temp range. It should hold at, or above that during peak fermentation.

 

Good beer has been made for a millennia without refrigeration. Or temperature control. Not even a thermometer. So lack of temperature control is no sin. It does allow for a lot more options however. What do you think we did in 1992 when there weren't any outboard thermostats?

What is the recommended fermentation temp for your yeast ? 65 is cold for many ale yeasts but certainly within the realm of possibility. Too warm is the typical problem. Saison is a unique yeast with character and you will probably not get too much of that character at 65.

65? Is that ambient? Temps in the liquid will be 3 to 5 warmer easily.
Mostly dwrhahb. Beer will be fine.
Cheers

 

What saison yeast was it? If it's belle saison or 3711 it will be fine and good.

 

The WY3724 and WL565 strains (i.e., Dupont strains) have a reputation for sticking mid-fermentation. Proper yeast care, maybe some heat in the 70-80 range, and patience have been known to work. The French saison strains do not show this problem typically. Your beer has been sitting for about a month, so you should be checking the gravity -- how much has it attenuated so far?

 

What was OG? What has a recent gravity check read? How does it taste?

 

I thought it was the French Saison that went on strike at 1030. (Yes I am being serious, though it would also seem appropriate).
Cheers.

 

As you have read in the responses in this thread we need more information here.

Cheers!

 

Regardless of the FG, if you are bottle conditioning I would be nervous about the possibility of exploding bottles when summer arrives, unless they are refrigerated by then (obviously no safety concerns if you're kegging and keeping the keg cold).

Fortunately this is cheap and easy to fix. Just wrap a heating pad from Walmart or the drug store (you probably already have one) around the carboy and plug it in on medium or high, depending on how cold your fermentation space is. Let it go for 5-7 days, then turn it off and return to room temp before bottling. This will remove safety concerns and give more of that saison flavor we love.

 

French saison yeast goes on strike after it ferments the bucket and burns a hole through the concrete floor.

 

I hate these threads, they seem to attract the most wives tales. I use DuPont, it never stalls on me. I even ferment it at room temps, 65ish. I usually hit fg around 7 days in. I let it clean up for a week and am in bottles at day 14. I get plenty of yeast character this way. I am not sure about all this hullabaloo.

 

If it wasn't a thing I'm not sure wyeast labs would mention it on their website. I'm personally happy that you have never experienced but it does exist. Not just an old wives tale.

 

@SFACRKnight
Also this link provides info regarding the same stall and they recommend pitching wlp001.
https://www.whitelabs.com/yeast-bank/wlp565-belgian-saison-i-yeast
Again glad you haven't had it happen to you but it seems well documented.

 

3711 is French, 3724 is Belgian, according to wyeast. @Prep8611 above shows what wyeast says about 3724. 3711 has a rep for voracious attenuation and the word on the street is it is a diastaticus variant

 

@pweis909 yes I also mentioned (jokingly) that French saison yeast doesn't care about temps(true)and will ferment the bucket (possibly true). I've never had French saison yeast not finish below 1.010.

 

3711 gives zero F’s

It’s Diastaticus

It does not like high temps

Persoanlly I think it might be the worst tasting saison strain. Sure it’s easy to use cause it attenuates low and quick but the flavor profile is IMHO kind of meh and now with the knowledge that it could infect future batches rather easily, just one more reason not to use it.

Read some interesting reports about 3724/565 and just not using an airlock, but merely some foil crimped over where an airlock would be. Simply it is less prone to stalling with no head pressure.

Personally a big fan of 3726 and 3522.

 

Why? If you reach a stable terminal gravity, regardless of the temperature of the solution, you are OK to package.

 

I've never had an issue, either, but I haven't used it as a single strain for quite a while. Usually in a blend with other saison strains and/or brett.

 

I'm assuming but the OP seems like a newish brewer so my bet would be that he used a dry yeast. The most popular dry saison yeast is some version of French saison yeast (3711) so I'm assuming his beer is fermented and finished.
I'm also assuming that the OP more than likely will not come back and participate in the thread.

 

Do you know for a fact that Danstar Belle Saison is the same strain as 3711?

Cheers!