Olive Oil Aeration plus Rant

[BadRock]

Any advise on how I could save my saison? Adding a starter with a much stronger yeast such as WLP715 (champagne)? Or should I just take it as it is at this point and stop F-ing with it? My suspicion is that the wort just didn't get enough oxygen. I use a paint mixer on the wort; this is the second weird fermentation that I have had from that technique.

What is your fermentation temp?

[BDawg]

yeah, that yeast likes it up at 85F

[StPatrick]

What is your fermentation temp?

72 F... should have put that in with the rest of my notes.

[BadRock]

Like BDawg said, to get the attenuation that you are looking for your going to have to bring that temp up gradually. You might try rousing it again and bring up the temp.

[Bugeater]

I've brewed with 565 a good half dozen times. That yeast is a strange creature. It likes high temperatures, but doesn't like fast temperature changes (especially overnight drops of over 5°). A slow ramp up from pitching temp to around 85-90° is what you want.

This yeast also has a suspect work ethic. Every now and then it will take a couple days off work for no apparent reason and do absolutely nothing. Then it will spontaneously start up again and work just fine for another 4-5 days before taking another break.

It does take longer than most yeasts to reach final gravity. You can expect to go for up to a month before reaching final gravity. Patience is the order of the day when dealing with 565. The wait is definitely worth it.

Wayne
Bugeater Brewing Company

[Sent From My iPhone]

Last Summer I made a Saison with 565 and put it in my attic after it had started fermenting for a few days. The temp fluctuated from 75 at night to over 90 during the day (though probably not that much in the fermenter). I left it up there for 2 weeks before putting it back in the basement for a week (where the temp stays at a consistent 68 in the Summer). OG was 1.073 and it finished at 1.021. Initially it was a little sweet, but now, 9 months later, it's kicking ass. Too bad I only have 6 bottles left.

[StPatrick]

Thanks for the advise guys... I didn't know that it liked it that hot. Being in AZ I didn't expect that I would have to heat my fermenter. Any other yeasts that like it hot? I am going to need them as the temps go up.

[Urbain @ Struise]

We @ Struise use olive oil in our fermentation since end 2005 and never aërate our wort or starters anymore. This method of treating the yeast with olive oil or flaxoil or linoleic acid during storage instead of aerating the wort does improve the overall flavor stability of the beer without compromising flavor quality. It is also widely understood that minimizing the exposure of beer or wort to oxygen will improve the finished product’s resistance to oxidation and so extend shelf life consistently. The goal of improving flavor stability is achieved through this way of fermentation but with a more than acceptable increase of esters and slightly slower but complete fermentation.

Cheers, Urbain