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mphilleo
01/23/11 08:46 PM  
Ideal/Authentic Fermentation Temp for Wyeast 3725
Last night, I finally brewed a biere de garde I was planning for a long time. Did it as close to the traditional way as possible, using "Farmhouse Ales" as a guideline. Used 6 row barley, grain adjuncts and chaptelizing, as well as homegrown Brewer's Gold and Strisselspalt. I will then follow the primary fermentation with an extended garding period in my oak cask. The only thing I haven't been sure about is how to go about the fermentation.

And now it's in the carboy as of last night! Right now it's at about 56 degrees, and I need to figure out where I'm going to step it up to and hold it. Wyeast 3725 Biere de Garde yeast has a temp range of 70-84 degrees, though I don't see any examples in the book fermenting that high. The typical ale range I'm seeing is from 64 to 68 and one at 72. I've been debating going 66 or 68 but am unsure which temperature will be the best balance of yeast performance while yielding authentic flavor. It seems strange to me that a biere de garde yeast would have temperature range so close to a saison. In any case, would anyone care to weigh in on this?

Matt C
01/23/11 09:10 PM  
Re: Ideal/Authentic Fermentation Temp for Wyeast 3
<<And now it's in the carboy as of last night! Right now it's at about 56 degrees, and I need to figure out where I'm going to step it up to and hold it. Wyeast 3725 Biere de Garde yeast has a temp range of 70-84 degrees, though I don't see any examples in the book fermenting that high. The typical ale range I'm seeing is from 64 to 68 and one at 72. I've been debating going 66 or 68 but am unsure which temperature will be the best balance of yeast performance while yielding authentic flavor. It seems strange to me that a biere de garde yeast would have temperature range so close to a saison. In any case, would anyone care to weigh in on this?>>

I'd defintely run it at least 70. According to some sources (http://www.mrmalty.com/yeast.htm) the yeast is Fantôme, which if you notice in the book run their yeast around 86*.

I recently brewed a batch last week using this yeast, starting at 68 and ramped it up to 80+ by Wednesday. I took a taste on Thursday and there was little yeast character with most of the malts shining through. It was still fairly green, but I will say I wouldn't worry about the yeast putting out any off flavors by getting into higher temperatures.

That being said I would, as the book suggest, racking off the cake if you hope to maintain it at a high temperature for longer than a week or two.

*Fantôme generally has a mixed fermentation with Brett and Lacto, so I don't know how accurate it is to go on the taste of their beers alone for this strain. I think previous threads have said that this strain is actually less spicy than the current iteration of Fantôme's saccharomyces strain.

mphilleo
01/23/11 09:26 PM  
Re: Ideal/Authentic Fermentation Temp for Wyeast 3
Thanks for the reply. I'll be sure to get it up to its ideal temperature range gradually. You mentioned ramping it up to 80+...out of curiosity, what kind of yeast character were you experiencing? I'm curious about how it behaves at the higher end of the temperature range. I've never used this yeast before, and I'd like to get an idea if it'll contribute any interesting yeast character, or if it's just a clean, warm-fermenting strain.
Matt C
01/24/11 10:30 AM  
Re: Ideal/Authentic Fermentation Temp for Wyeast 3
I actually split off half a gallon of the wort and fermented with 3711. Tasting between the two, I'd have to say that the 3725 has very minimal yeast character to it. There was a hint of "plastic" phenolic flavor I usually experience with 3711, but most of that was buried underneath the rye malt I used which surprisingly still shined through.

Mostly though the flavor was fairly green and yeast as it'd only been roughly 4 days days since I pitched it. I'll definitely keep you updated once I rack it.

Matt C
02/23/11 08:13 PM  
Re: Ideal/Authentic Fermentation Temp for Wyeast 3
Well, I've bottled and racked the beer with 3725. At most I get a slight hint of phenols, other than that it's fairly dry with a surprising amount of malt presence. This is after fermenting it at 80+ degrees.
 
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