Saison temp questions

I brewed a saison over the summer - during a hot stretch - using Wyeast 3724. Fermentation (at 65 F) stalled out after two weeks, with gravity around 1.030. Did some research on 3724 and moved it to a closed off room that was hot (mid to upper 80s if not warmer) and it took off like a banshee for another 10+ days.

End product was (and still is) terrific....

 

I guess you didn’t like the answers in the other thread you started?

The bottom line of “what is TOO hot for primary fermentation on a classic style saison???” is that is depends on the yeast strain you are using. There are Saison yeast strains like Wyeast 3724 and WLP565 which will produce stellar Saison beers if you ferment them hot (up to the 90’s).

The yeast strain you are using (WLP670) is not WY3724/WLP565. If you ferment with that yeast strain above 72°F you are fermenting warmer than White Labs recommends for that strain. Maybe a warm/hot ferment with WLP670 will result in a lot of fusel alcohols being produced.

You should read the yeast vendor’s recommendations for a given yeast strain and ferment accordingly. Or you can ‘freelance’ and ferment warmer than recommended but be aware there are potential negative consequences.

Cheers!

 

I suggested that he move it the homebrew forum to be better answered.

And +1 to fermenting too hot, I don' t think that strain would do very well at elevated temps.