Brew by James Morton

Discussion in 'Brewing Books & Publications' started by pms67, Nov 12, 2016.

  1. Jun 12, 2017 #41

    teadixon

    teadixon

    teadixon

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    I've just got his Saison in the FV - Just about the try out my new fishtank heater after a couple of days in there and crank it up slowly to 30C and I wondered, what temperature am I meant to do the 2nd fermentation on? It doesn't say in the book. I've got Champagne yeast for it rather than Brett, but wondered what you did?
     
  2. Jun 12, 2017 #42

    sven945

    sven945

    sven945

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    I think the champagne yeast is as a backup in case the yeast stalls, as it can do. I'm not sure it matters really, and if you leave it for long enough to make sure it fully attenuates you probably won't need it. If you do use it, I'd probably say lower the temperature, though check what the champagne yeast is rated for.

    For what it's worth, with the Brett I had it around 28°C for a bit until I needed my heat belt for my primary fermenter and then I just left it to the fluctuations of my living room.
     
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