Hey folks,
I just put this kit together today, having made the APA recently and been pleased with the results.
I was hoping to get some feedback on temperature.
This is my first ever saison, so I am a little bit unsure on temperatures.
I've read around that people have fermented saisons over 30C (86F), though in the instructions it simply says to try and keep the fermentation around 24C (75F).
I've got a more or less constant temperature of around 26C/27C (79F/80F) where I am fermenting it - will this be sufficient?
It is also worth mentioning I pitched the yeast when the wort was 29C (84F), do you think this was too high? The instructions say between 20-32C (68-89F) so I went at the higher end to try and get extra spice to the beer.
Feedback would be great. Thanks!
I just put this kit together today, having made the APA recently and been pleased with the results.
I was hoping to get some feedback on temperature.
This is my first ever saison, so I am a little bit unsure on temperatures.
I've read around that people have fermented saisons over 30C (86F), though in the instructions it simply says to try and keep the fermentation around 24C (75F).
I've got a more or less constant temperature of around 26C/27C (79F/80F) where I am fermenting it - will this be sufficient?
It is also worth mentioning I pitched the yeast when the wort was 29C (84F), do you think this was too high? The instructions say between 20-32C (68-89F) so I went at the higher end to try and get extra spice to the beer.
Feedback would be great. Thanks!