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Jeepindog
March 23rd, 2007, 12:25 AM
I have a saison in primary that's just creeping along. I brewed in on 3-4-07, and it's a long fermentation. I love brewing Belgian beers! All that patience is rewarded with such tasty delights. I'm going to start roasting a lot of grains for use in my APAs and IPAs. Maybe next I'll brew a Tripel IPA, based on a Belgian Tripel, and hopped like an IPA, with Trappist high gravity yeast. Mmmm!!!
_CJ
March 23rd, 2007, 08:58 AM
I have a saison in primary that's just creeping along. I brewed in on 3-4-07, and it's a long fermentation. I love brewing Belgian beers! All that patience is rewarded with such tasty delights. I'm going to start roasting a lot of grains for use in my APAs and IPAs. Maybe next I'll brew a Tripel IPA, based on a Belgian Tripel, and hopped like an IPA, with Trappist high gravity yeast. Mmmm!!!

I know a guy who's a brewer at a pretty notable microbrewery, and he found that his Saisons like to ferment at really high temps....like 95 degrees! We speculated that because it was a summertime yeast it got conditioned to the higher temps. Maybe a little higher temp would speed up the fermentation?
ColoradoXJ13
March 23rd, 2007, 02:42 PM
I brewed one on 2/8, OG was 1.075, after a month in the primary it was only at 1.043...fermented at about 65-70*F.

I racked it, and it tastes good, but I am pitching some Rogue Pacman yeast on it to try to get the OG down some more...I think the main problem is that I mashed at too low a temperature, realized during the boil that my thermometer (metal meat type) was off about 10*F...so I am not so sure if I will be able to get the SG on this beer down.
Snotty
March 23rd, 2007, 03:22 PM
You'll have to swing by and try out my Belgian Golden and tell me what you think of it.

Well, in a couple more weeks anyway. Just bottled on Monday...
Jeepindog
March 23rd, 2007, 07:37 PM
Maybe a little higher temp would speed up the fermentation?

I think 82-85* F is just fine, thanks. I'm not complaining about the slow fermentation. So who's the notable microbrewery? Or are they one of those secret microbreweries?

Mashing low would make an even more fermentable wort, so that shouldn't have been the problem. Some Belgian yeast strains will slow down, poop out, and drop if you lower the ferm temp even a few degrees. Warm them back up, and some will resume ferm, others will not. All depends on the strain, and what you did, and why, and how, and what you intended when you did it.
_CJ
March 23rd, 2007, 09:46 PM
I think 82-85* F is just fine, thanks. I'm not complaining about the slow fermentation. So who's the notable microbrewery? Or are they one of those secret microbreweries?

No secret...just didn't want to be a name dropper. They're in Colorado and they sell their beer in cans if that helps you.
1BGDOG
March 23rd, 2007, 10:55 PM
No secret...just didn't want to be a name dropper. They're in Colorado and they sell their beer in cans if that helps you.

I thought it was the brewery I work for. ;)

http://www.ratebeer.com/RateBeerBest/BestBrewers_012007.asp

Number 23 in the world.
Jeepindog
March 27th, 2007, 10:36 PM
I thought it was the brewery I work for. ;)

http://www.ratebeer.com/RateBeerBest/BestBrewers_012007.asp

Number 23 in the world.

Are you ever at the brewery on Saturdays? We never made it there last weekend, so we're going this coming Saturday.

Lachlan
Jeepindog
March 28th, 2007, 07:10 PM
It's still chugging along. If it isn't in a hurry to finish off, I'm fine with letting it sit until it does. Last year's saison was the same way, although I used the Ardennes strain, which finished a bit quicker. I'll probably take a Brix reading and see where it is when I get home tonight. It still has a little ways to go before it dries out like it should.