Comments on: Kicking left and right… http://firststatebrewers.com/2006/05/25/kicking-left-and-right/ Homebrewing club for the Delaware area Tue, 06 Mar 2012 16:01:47 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: GDSever http://firststatebrewers.com/2006/05/25/kicking-left-and-right/comment-page-1/#comment-197 GDSever Fri, 09 Jun 2006 12:32:00 +0000 http://firststatebrewers.com/blog/?p=218#comment-197 I used White Labs WLP565. I was forwarded some info from a friend that showed that yeast basically needs 76+ degrees to attenuate properly, which makes me somewhat annoyed at White Labs for saying that 76 is the UPPER limit of where it should be used... But I learned a valuable lesson for brewing a Saison next time. I used White Labs WLP565. I was forwarded some info from a friend that showed that yeast basically needs 76+ degrees to attenuate properly, which makes me somewhat annoyed at White Labs for saying that 76 is the UPPER limit of where it should be used… But I learned a valuable lesson for brewing a Saison next time.

]]> By: MikeStag http://firststatebrewers.com/2006/05/25/kicking-left-and-right/comment-page-1/#comment-196 MikeStag Thu, 01 Jun 2006 19:01:00 +0000 http://firststatebrewers.com/blog/?p=218#comment-196 What yeast did you use? I just finished my first saison and I remember reading that you have to be at 78 F or higher to get decent attenuation. I fermented in the primary for 17 days at 80 F give or take 2 degrees. I aged it in my basement for another 6 - 8 weeks (can't remember) and the SG dropped another 3 - 4 points at that time. All in all I think I got about 78% attenuation, but it took a while. I should age it more to mellow the flavors, but I wanna taste it "raw". If it sucks, I'll age it another month or so. Good luck! Hope this helps. What yeast did you use? I just finished my first saison and I remember reading that you have to be at 78 F or higher to get decent attenuation. I fermented in the primary for 17 days at 80 F give or take 2 degrees. I aged it in my basement for another 6 – 8 weeks (can’t remember) and the SG dropped another 3 – 4 points at that time. All in all I think I got about 78% attenuation, but it took a while. I should age it more to mellow the flavors, but I wanna taste it “raw”. If it sucks, I’ll age it another month or so.
Good luck! Hope this helps.

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