French Saison

emsroth · May 22, 2017

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?

oliver · May 22, 2017

French saison yeast will ferment in the boil.

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

Huff · May 22, 2017

oliver said:
French saison yeast will ferment in the boil.

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

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

emsroth · May 25, 2017

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.

GFHomebrew · May 25, 2017

emsroth said:
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.

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