Saison fermenting locale

FedoraDave · Post by **FedoraDave** » Sat May 16, 2015 7:41 pm

In a couple of weeks, I'll be brewing a saison for my daughter's rehearsal dinner. Right now, the basement is perfect for fermenting ales; right in the mid-60s. The closet in the ManCave would be warmer, probably in the low-mid 70s. But I'm thinking I might want to put this in the attic while it ferments. I know that would be the warmest place in the house. It would be dark as a tomb, and undisturbed. I haven't checked the temperature in there, but I imagine it would be somewhere in the 80s, maybe higher.

What says The Borg?

Post by **philm00x** » Sat May 16, 2015 8:52 pm

I say go for it, if you're using Belgian saison yeast. If you're using French saison yeast or Belle Saison dry yeast, you're better off with standard ale temps of high 60s to low 70s.

My experience with Wyeast 3724 is that it works slowly, but will finish nice and dry given high temperatures and a good 3-4 weeks to fully attenuate. This is the DuPont strain that yields the signature bubblegum flavor which I love in a saison. Using spices and/or fruit in the saison, the bubblegum note can actually accentuate the flavor of those spices and/or fruits.

Oh and when I say high temps, I mean mid-to-high 80s to low 90s.

FedoraDave · Post by **FedoraDave** » Sat May 16, 2015 9:17 pm

I'm using Danstar Belle Saison yeast. So I guess maybe in the ManCave closet would be best, as the temp probably wouldn't go above the mid-70s. Maybe seeking out the middle ground would be best.

mashani · Post by **mashani** » Sun May 17, 2015 1:00 am

70s is plenty for Bella Saison. My Bier de Mars has a good saisony vibe and it was fermented in the low 60s with only part of the yeast being Bella Saison.

It's the Belgian Saison that you gotta push to extreme hotness.

FedoraDave · Post by **FedoraDave** » Sun May 17, 2015 5:31 am

Then the ManCave closet it is.

Thanks, guys!

Foothiller · Post by **Foothiller** » Sun May 17, 2015 10:41 am

I have read about an approach that would start in the mid to high 60's and gradually ramp up to 80 and beyond. You might want to move it upward in the floors as it goes. I wish I had the facilities to accomplish that schedule.

mashani · Post by **mashani** » Sun May 17, 2015 12:30 pm

Foothiller wrote:I have read about an approach that would start in the mid to high 60's and gradually ramp up to 80 and beyond. You might want to move it upward in the floors as it goes. I wish I had the facilities to accomplish that schedule.

That approach is really good for Belgian Saison yeast. When I use that in the summer, I start in my basement at around 66-68, then ultimately finish in my attic, which is often in the 90s. That gets you a really good DuPont like vibe with lots of bubblegum and helps the yeast finish good and dry. But it still might take 3 weeks or even more to really finish. Belgian Saison is a finicky animal.

French Saison doesn't need this. It ferments the crap out of anything and makes nice esters no matter what you do. Normal ale temps are fine for it. It won't HURT to finish it in the 80s, but it's not necessary.

Post by **philm00x** » Sun May 17, 2015 6:53 pm

My Saison d'Olivia started at 68 until it stalled out at 1.03x. That's when I did the research online to find out that Belgian saison strain is notorious for doing so, and that I could try another yeast or ramp the temp up high.

GUI_Center · Post by **GUI_Center** » Sat Sep 19, 2015 10:25 am

Just want to add that the closet will be fine. I ferment my saisons out of my fermentation chamber and ambient room temps are around 73F. I let the yeast increase temps as they like and don't really bother any control. I have found this approach works best for saison/belgian yeasts. My latest saison won me gold in a comp so I know it does work. If you put it in the attic it would probably work too but I would be worried it would get too close to 90F too soon. I think 90F is fine for the yeast but i prefer for this to happen when the yeast is close to being done instead of the first couple of days.

FedoraDave · Post by **FedoraDave** » Sun Oct 04, 2015 8:24 pm

As it happens, I fermented it in the closet and then bottled and conditioned it in the basement. It turned out great, which made me very happy, since this was for my daughter's wedding rehearsal dinner. It was a real hit, too, along with the 9/Fifteen Pale Ale I brewed for the occasion.

I'll have to keep this experience in mind, since I will probably brew at least one saison each summer. I'm really developing a liking for this style.