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From Grain to bottle.

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  • #31
    I'm curious to hear more about this method. How does the yeast react? How does fermenting under pressure at higher than normal temps prevent off flavors? I would expect the opposite--elevated flavors. What about clarity? I'm skeptical...maybe some experimentation is in order.

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    • #32
      Hi,
      I have read the complete thread. Old but really interesting!
      There's a lot of information here!
      I assume that de 10-15 days from grain to glass is for a 5%, 12P alcohol whit an pretty good yeast.
      What would you say about a 17P with a French Saison yeast fermented at 23Celcuis(73F)?
      I'm trying to improve the fermenation cylce...
      With these condition, it's around 28days.
      Any advice?
      Cheers,
      Felix

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      • #33
        17*P would be high enough to be considered "High Gravity". I would suggest a healthy pitch of yeast at lager rates (~1.5 million cells per ml per *P) and a good dose of aeration (maybe 12ppm DO). Start lower than 23*C, maybe at 21*C, and allow it to "free rise" to 23*C

        21 days is about my average for dry hopped ales as I like to condition properly and not be in a rush, although there are many beers that can be turned over in 10-15 days without much compromise.

        Some Saison strains are notorious for a lagging period between initial fermentation and a final gravity drop. I have read that it is possible these strains may contain S. diastaticus, and that may be what accounts for a stall and then continued drop.

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