French Saison

Discussion in 'General Brewing Discussions' started by emsroth, May 22, 2017.

  1. emsroth

    emsroth Member

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    Has anyone brewed with the French Saison yeast (wyeast 3711, imperial B64, white labs wlp590) in the 80's?

    I am splitting a batch of Dubbel between Dupont and French saison. My plan was to mirror the fermentation profile: start at 75F and increase by ~ 5 F every day until 90 F.

    Can the French Saison yeast take it?
     
  2. oliver

    oliver Well-Known Member

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    French saison yeast will ferment in the boil.


    ...not really. but that yeast will tolerate 90F for sure
     
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  3. Huff

    Huff New Member

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    Yeah and it eats EVERYthing......1.002 on my current batch FG
     
  4. emsroth

    emsroth Member

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    I am keeping the French Saison at 78F, and the Dupont has been raised 3F every day. This morning's bump was up to 87F; tomorrow will be 90F where it will stay until I keg it. I really need the space so I will be kegging it at 7 days and letting it condition at room temp for a week before crashing and carbing.
     
  5. Trialben

    Trialben Well-Known Member

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    I think for an aggressive saison yeast the should be ample time for it to finish and be ready for the serving vessel.
     

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