Saison temperature oops - bad newbie, bad!

Discussion in 'Homebrewing' started by vfiend, Mar 31, 2013.

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  1. vfiend

    vfiend Initiate (0) Jul 18, 2012 Colorado

    So I brewed my first Saison a couple weeks ago. This is my third foray into homebrewing and like a lot of stuff in my life, I tend to shoot first and ask questions later.

    I kept it in primary fermentation for 12 days and then transferred to secondary. My primary fermentation temp stayed pretty much right around 66 degrees. Upon checking on the fermentation, it seemed to be bubbling a bit in the airlock so I figured it was fine. But I didn't really get a serious crust on top. A little on the sides of the fermenter bucket though.

    After transferring to secondary there was a lot of yeast on the bottom of the primary fermenter, which like a dumb ass, I just dumped out.

    So obviously I should have slowly brought my temp up to upper 70's gradually, etc. but I didn't.

    My question is - is this batch lost? I can still bring up the temp on the secondary fermenter (was gonna do the tub of water with fish tank heater method). I'm sure some of the yeast transferred into the secondary fermenter as I'm not so diligent about not disturbing the sediment (no surprise, I'm sure).

    My yeast was from White Labs. Can't remember exactly which one (notes newbie, notes!). I don't think it was their Saison Ale Blend so it was probably the Belgian Saison I or II, which lists optimum fermentation temps as 68-78.

    My O.G. at time of pitching yeast was about 1.070 - 1.072 (btw, I took gravity reading after pitching yeast, probably another newbie boo boo).

    My gravity reading when transferring to secondary was 1.024

    Anyway, what's that saying about learning from your mistakes? I'm gonna be so smart some day. Some day
     
    #1 vfiend, Mar 31, 2013
  2. pointyskull

    pointyskull Zealot (675) Mar 17, 2010 Illinois
    Trader

    You'll want to check the details for the yeast strain you used to see optimal temps. My one saison brew - with Wyeast 3724 - was known to stall at 1.030, at which it required warm temps to let it finish. I moved mine to a warm room (mid-80s) and it took off again.

    And the saison came out most excellent, btw....
     
    #2 pointyskull, Mar 31, 2013
  3. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Your yeast would probably have attenuated more with time and temperature. Also depends on fermentability of the wort. WY3724 and WLP565 are supposed to be a Dupont strain, and are notoriously finicky about attenuation.
     
    #3 pweis909, Mar 31, 2013
  4. crawfman

    crawfman Initiate (0) Feb 27, 2012 Missouri

    Get some 3711 and toss in there. It will finish it up for you. It's also less picky on temperature. I use 3711 almost exclusively at low temperatures with great results.
     
    #4 crawfman, Mar 31, 2013
  5. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    I did a "petite saison" with 3711 and fermented it the whole time at 64-66F. FG was 1.006 and it was dry as hell, and delicious as can be!

    Awesome yeast, and good advice.

    If you just fermented too low you can still wind up with excellent beer here.
     
    #5 AlCaponeJunior, Apr 1, 2013
  6. vfiend

    vfiend Initiate (0) Jul 18, 2012 Colorado

    Thanks for the advice guys. I am starting the tub of water/fish tank heater method now and will gradually bring up the temp this week. Will post results. If that doesn't work it's on to some 3711. Crisis averted. Fingers crossed
     
    #6 vfiend, Apr 1, 2013
  7. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    I use 3711 as well. At 24 points that way high for a saison.

    I got mine from 1.070 to 1.002 or 1.003 I think and had it around mid to high 70's. Sweating inside the carboy.
     
    #7 FATC1TY, Apr 2, 2013
  8. GorillaFistBrewing

    GorillaFistBrewing Initiate (0) Apr 4, 2012 Virginia

    Hey, question about 3711. I have mine going around 72F. How long did you leave in primary? I figured I'll leave it at terminal gravity for a couple of days then transfer to secondary. I'm going to split the batch and rack half onto some pears. Just wondering how long to leave in primary/secondary?
     
    #8 GorillaFistBrewing, Apr 8, 2013
  9. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Terminal gravity is good, but you should taste the beer before you transfer it off the yeast. Look for signs that the yeast still have some work to do - cidery or buttery flavor may indicate that the yeast have some fermentation byproducts to clean up yet (acetaldehyde and diacetyl, respectively). Don't transfer until the yeast have completed the job.

    In my one and only experience with 3711, it reached terminal in less than a week, but I am sure I held off transferring for several days longer. As a rule of thumb, I give it an extra week after hitting terminal, but I still taste it before transferring. Don't rush it.
     
    #9 pweis909, Apr 8, 2013
  10. GorillaFistBrewing

    GorillaFistBrewing Initiate (0) Apr 4, 2012 Virginia

    Awesome. Thanks for the tips. I'm amazed at 3711 thus far. Pretty excited to try the final product.
     
    #10 GorillaFistBrewing, Apr 9, 2013
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