I brewed & fermented my first Saison, kinda a trial run for something I always want available. My ambient storage temp is 62 degrees, and so I maintained the needed fermentation temps (started at 70 & slowly moved to ~78) by placing the carboy into a trash can, surrounded with water heated by aquarium equipment. Worked great, and it did need a full 4 weeks to finish. With bottle conditioning, does anyone add a different yeast for the carbonation step? I’m hoping the answer is no, but then do I need to also keep the bottles warm to get full carbonation within a time period of a month or two? Wondering if anyone has experience on that. Yeast is the WLP565.
I’d suggest keeping any beer around 70 for the first couple weeks of bottle conditioning. I don’t think you have to do anything special with the Saison… that yeast should be able to eat through pure sucrose just fine.
