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wyeast 3787 trapist ale yeast brew temp & "hop bags"
beer people:
two questions:
Brewing a belgian saison ale. OG 1.07+. Using a belgian trapist yeast (Wyeast 3787).
1.) I believe the highest recommended temp range for this is up to 78 deg. F. Will there be much fusel alcohol production if I ferment at 80-82 deg. f.?That appears to be the max temp of the area I am plannning to brew at. Aftter all, this beer is an experiment in summer brewing at high temperatures
2.) for years, I would take cheese cloth and tye it tightly around my hop pellets and use it for brewing and flavoring hops. Do i need to make this bag looser to get all the "hoppy goodness" into the wert or am i just worrying too much.
Thanks
What kind of batch? Extract, Partial, or AG?
extract with belgian candy sugar (according to the Williams Brewing kit).
I don't have any advice on the yeast issue. I do partial mashes and put my hops directly in the boil without a bag. After cooling the wort, strain the wort into the fermenter bucket, then wash/sparge the hops in the strainer with cold water, into the fermenter, thereby getting all the residual wort and hoppiness into the brew. If you use a carboy for your primary, you could do the same process into a pot & then transfer.
I have a saison in primary right now, and started the fermentation at 68 deg for almost a week, then took it out and let it slowly rise to 80 deg. It has been there a couple of weeks now, and when I took a gravity I tasted no fusels, so if you can give it that first week of lower temps first you should be safe.
it is already at 76 deg f. this morning. the kit recommends 70-75 deg F for the fermentation period. hope it will be OK
You could put the fermenter into the tub or sink w/ cold water to bring the temp down, then let it rise slowly to the high 70's / low 80's. That would accomplish thirsty's recommendations, & he's good at this stuff.
That's the high gravity yeast, right? You'll probably be fine at those temps. I think I've fermented as much as 80ish and it's done well. Most of the time I've used it has been on 1100 OG beers though, so they get some extended aging/lagering.
The cheese cloth might hold back a little of the hops potential, but you can just add a little more if you're worried about it not being hoppy enough.
DT
thanks for all your help!
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