Belgian Saison WLP 565

[MortgageBrewer]

This is my first time making a Saison beer. Simple recipe...Maris Otter Pale, Saaz, and East Kent Goldings...

It's been 11 days of fermentation at about 72-74 degrees...airlock is still bubbling. Is this normal for this yeast?

Thanks for the feedback.

 

[jmcnamara]

not sure what yeast you used, but the one saison that ive done so far, i left awhile to ferment. saisons in general tend to keep fermenting those last few points where other yeasts would just give up

 

[MortgageBrewer]

not sure what yeast you used, but the one saison that ive done so far, i left awhile to ferment. saisons in general tend to keep fermenting those last few points where other yeasts would just give up

I put the yeast in the title. White Labs 565

 

[jmcnamara]

Doh, my bad.

bonehead mistake aside, hopefully something else in my post will redeem my intelligence a little bit

 

[GFHomebrew]

Two saisons ive done smashed gravitydown to near 1.000 in a week! A monster of a yeast ive found very agressive fermentation i fermented 28c pitched 26 for 24hrs then let it free rise.

 

[Ozarks Mountain Brewery]

thats water if you ask me, too thin for my tastes but great on a hot day

 

[GFHomebrew]

thats water if you ask me, too thin for my tastes but great on a hot day

Trust me it sure dont taste like water oz if anything them two are polar opposites. This saison ive got atm is heaps prickly on the toungue nice a dry with some subtle spice yeah a thirst quencher but i wouldnt be able to throw it back like a pilsner its got some real bite to it.

 

[Head First]

This is my first time making a Saison beer. Simple recipe...Maris Otter Pale, Saaz, and East Kent Goldings...

It's been 11 days of fermentation at about 72-74 degrees...airlock is still bubbling. Is this normal for this yeast?

Thanks for the feedback.

Saison is its own animal. 2 weeks is not out of line for it. May even want to warm it a bit more and give it a swirl. Gravity may end low but flavor will be there.

 

[jmcnamara]

upon checking my recipe, i had used this same strain. i kept the bucket under a mylar blanket, under a regular blanket, in a closet with the light on a little heater. managed to get the temperature up to mid 70s if i recall. this was during the late fall / early winter when we lived in a basement condo too.

 

[emsroth]

11 days is a bit long, but it depends on the pitch rate, gravity, viability, etc.

Let it go to 21 days and take a sample. You should be down to anticipated FG.

 

[MortgageBrewer]

Thanks for the replies. Still bubbling every 10-15 seconds or so. I'll let it go another week and take a sample. This is for a wedding on 5-21 so I have some time

 

[emsroth]

Bottle condition or force carbonate?

If bottle conditioning, I recommend smaller (12 oz) bottles for speed of conditioning. Large format (22 oz, 750 ml) can take up to a month to fully condition. I don't have science or even a reason, just experience.

 

[MortgageBrewer]

Bottle condition or force carbonate?

If bottle conditioning, I recommend smaller (12 oz) bottles for speed of conditioning. Large format (22 oz, 750 ml) can take up to a month to fully condition. I don't have science or even a reason, just experience.

I'm kegging this batch and will force carb over 3 days.

 

[Nosybear]

Bottle condition or force carbonate?

If bottle conditioning, I recommend smaller (12 oz) bottles for speed of conditioning. Large format (22 oz, 750 ml) can take up to a month to fully condition. I don't have science or even a reason, just experience.

I recommend bottle conditioning with this yeast. And give it some time, the flavors will mature and come together nicely over a couple of months.