Fri Sep 04, 2009 12:58 pm
I have only used Wyeast 3724 for my saisons and I have never had any problem with the beer drying out and finishing. I usually will try to let my saisons start around 68 for 2 days and then let it free rise as high as it gets. Once it hits around 80 I will wrap a blanket around it just to keep up the temps till its done. Usually 3 wks. or so seems to do the trick. I do not like pitching/fermenting early on at temps above 70 due to the harsh fusels that the yeast can throw off. Those totally ruin a beer for me...and they never quite seem to go away either.
"A bad man is a good man's job, while a good man is a bad man's teacher."
