Carboy Warming Belt

[JerCraigs]

Does anyone have one of these I could borrow? I waited too long to do my saison in the summer and its getting rather chilly in the apt, which is pretty much the opposite of what is needed temperature wise.

[rudolf]

Does anyone have one of these I could borrow? I waited too long to do my saison in the summer and its getting rather chilly in the apt, which is pretty much the opposite of what is needed temperature wise.

Jer - get a big bucket - I use a rubbermaid storage container - & a fully submersible fish tank heater (one for 20+ gallons) Put 3 or 4 gallons of water in the big bucket and set the heater to keep it at whatever temp you want.

You might want to do a starter, since that yeast has been sitting around for a while.

-rudy

[JerCraigs]

Interesting!

[markaberrant]

What yeast are you using? How old is it?

[JerCraigs]

http://www.wyeastlab.com/rw_styledetails.cfm?ID=176

[markaberrant]

With the 3724, you definitely want to warm it up, and give it 4 weeks in the primary. Make a big healthy starter too.

[JerCraigs]

I am also debating adding cherry juice to the primary vs. the secondary. For my stout I added to the secondary and it seemed to work out but Im not sure for this one. Perhaps add some brett post fermentation to funk it up even more?

[markaberrant]

I am also debating adding cherry juice to the primary vs. the secondary. For my stout I added to the secondary and it seemed to work out but Im not sure for this one. Perhaps add some brett post fermentation to funk it up even more?

I add my fruit to primary just as the krausen begins to fall. With this yeast, I'd add it around the 2 week mark.

I've done a saison with brett (I would suggest brett b or l, the dregs from a bottle of Orval works perfectly). Turns out great, but be prepared to wait 8-9 months.