Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
Ross Lunato
10/06/07 08:33 AM  
Dupont pitching temperature
I've been looking everywhere for information regarding Dupont's pitching temperature. We all know they ferment in the upper 80's to lower 90's but do they actually pitch at that temperature?
10/06/07 10:31 AM  
Re: Dupont pitching temperature
My impression from having been at the brewery is the high temperature is not something they try to make happen. Its the result of the extremely vigorous ferment. I've heard of people artifically making the fermenting beer go to 90+ with a brew belt, a heater, whatever. Seldom do I hear of good results from this. If it were me I would treat it like any other yeast, making sure a nice, healthy slurry was going in. If it gets hot power to it. But I think the high heat should be its idea, not yours.
Happy Feet
10/06/07 12:03 PM  
Re: Dupont pitching temperature
I have used the farmhouse yeast twice now. The first time it got up to the 90+ degree range while fermenting. I piched it at 75 degrees. The beer was excellent. One of the best I had ever made. The final gravity went down to 2 from 65. The second time, I kept the recipe and mash temp. the same. I again piched at 75 degrees. The temperature did not reach the high levels as it was much cooler when I brewed. It stayed at the 70 degree range. Final gravity this time stoped at 9 from 65. The beer is clean, but lacks the spice and tartness of the first brew. In my opinion, the higher fermentation temp help in making a classic Dupont style beer.
10/06/07 12:43 PM  
Re: Dupont pitching temperature
I've got a Dupont yeasted saison going now and it's at 90F. Tasted it just the other day, tastes fan-diddly-tastic. I probably wouldn't push most other yeasts like that, but Dupont enjoys the tropical temp, as well as the Geants yeast.
10/06/07 06:22 PM  
Re: Dupont pitching temperature
Thanks for your input guys. N8, did you pitch at 90 or did you pitch lower and then raised the temp to 90?
10/06/07 06:59 PM  
Re: Dupont pitching temperature
Happy Feet, do you know what the difference was between your ambient and fermentation temperatures?
10/06/07 07:31 PM  
Re: Dupont pitching temperature
After chilling the wort to about 75-80F, racked into the carboys, then wrapped heating pads around them. The lowest setting sits right at 89-90F.
10/07/07 06:39 AM  
Re: Dupont pitching temperature
N8, how do you know it would not get that warm on its own given enough fermentation activity?
Happy Feet
10/07/07 10:39 AM  
Re: Dupont pitching temperature
The first time, my garage was up to 80 to 85 degrees. The second time (the cooler fermentation) it was at 65 to 70, cooler at nights. In regards to fermentation activity, this depends on how much you are brewing at one time. I brew 11 gal. at a time in one fermenter. The temperature of the wort does increase more then when I only brew in a 23 L carboy. On an interesting note, I finished fermenting and pressed my Zin grapes. Each container had about 100 lbs in each. The ambient temperature of the garage was at 70. The fermentation temp at its high point was at 90 degrees. So fermentation does generate a huge amout of heat at larger volumes!
10/07/07 12:47 PM  
Re: Dupont pitching temperature
Steve, I don't know that it wouldn't. But, I have brewed with this yeast before and let it go at room temp. Not only did it take a good month to ferment, the flavors from the yeast weren't there.The esters and phenols never showed up to the game.
10/07/07 01:22 PM  
Re: Dupont pitching temperature
I brewed a tripel with what I was told was the "Dupont" yeast from WL (565), so I think this is the yeast in question. If not, then well here's some experience with another saison yeast.....I blended that with the WL Belgian ale (550), which I was again told the equivalent to wyeasts ardennes (maybe someone can confirm this?) anyway, I fermented at standard ale temp, around 70 more or less to start. I was unaware of the temps that the saison yeast might reach during rigerous activity so I never bothered to check... Let that go for a week and a half or two, and then racked to the secondary for a week or two, then dry hopped for another week and then bottled.

This was pretty high gravity recipe (around 1.09)....I was a little worried at first when I tasted in between primary/secondary fermentation. It tasted really hot, and very phenolic/estery. Alas, the wonders of secondary fermentation.... it came out awesome. Everything smoothed and mellowed out and the flavors are really starting to blend together now after a few weeks in the bottle. It still needs another month or so to fully condition, but so far this is my best classic belgian beer style interpretation to date. With that said I let it go at normal temps and let it do it's thing and the yeast produced a very phenolic/estery delicious tripel, with modified temps. But, it was a blend, and the ardennes is also a very phenolic estery yeast strain.....

Like your recent experience, I had quit brewing traditional belgian styles after numerous tries and realizing I could never replicate a delirium tremens or chimay tripel or anything like that. I moved on to making lots of Belgian specialty beer, a much more open "genre" of belgian brewing, and after making some beers i considered to be really great, and with some external encouragement from doing well in my first year of competition using some of these beers, I decided to try this tripel. While of course it's still nothing like an authentic belgian beer, I do think it's my best attempt to date, and the dupont yeast helped me get there....I kept the recipe simple and clean.....I just thought I'd let you know of how I arrived at trying this beer because of your recent frustrations, and it's relevance to this thread.....By moving on to other things and finding other ways of making great beer, I was able to overcome my frustrations with more traditional belgian brewing.....hope this helps.......

10/07/07 02:38 PM  
Re: Dupont pitching temperature
With saison yeasts I always pitch at the cooled wort temp which is mid 60s and ferment at room temp which is 74. But after pitching the yeast I wrap a heater around the cone of my conical fermenter and let it slowly rise by the second day to upper 80s and very low 90s. After three days fermentation has completed so I remove the heater and let it naturally cool down to room temp and let the beer sit a full two weeks before cold conditioning.
10/07/07 04:04 PM  
Re: Dupont pitching temperature
At the moment, I'm brewing a very simple saison recipe 'cause I had a left over yeast packet and wanted to use it. 100% French pils malt, hopped all of the way with Sterling. I'm not looking at this as anything more than an experiment. If it turns out to be a good saison, fine, if not, fine. At least I'll learn something. I'll pitch at 75*F and just turn on the blanket and let it ferment at 90*F. According to Dave Logsdon at Wyeast, he says the trick to this yeast is to ferment at 90*F staight away, right at the start. He says the fermentation should be over in DAYS, not weeks. From everything I've read about Duponts' fermentation schedule, this sounds very accurate.

Ben- Sounds like I'm doing what you did, try some other recipes, simplify brewing schedules, recipes etc. Thanks for sharing, it does help. Thank you.

Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: