Another Coopers stout (Belgian saison yeast and dry hopped)

[DrHopper]

Any thoughts on Belgian saison yeast in a coopers stout kit? Would I need any additional fermentables than 1kg dme. Also any advice on temp control - I understand this yeast likes to be warm. Cheers

 

[Slid]

My best results have been at around 21C for the Coopers yeast, but it seems to be not that fussy TBH. Even my first Coopers Lager kit, brewed after 25 years away from HB, was pretty good. No idea what temps were back in September last year, but on New Years Eve, the last bottle was Ace.

 

[Strongarm]

I'm currently fermenting a saison using the Mangrove Jacks Belgian Ale Yeast. I pitched at about 25C and wrapped the FV in a thin duvet and a blanket. The temp went up to 28C (think the recommended range is 26-32) and stayed there for about 4 days. This was in my back bedroom, which gets the sun and is central heated.

I think fermentation over now as temp has dropped to 22 and stayed there for a couple of days, even though temp in room the same and it's still wrapped in the duvet and blanket. I think it will have been in the FV a week tomorrow so I'll take a gravity reading then.

Judging by the smell the yeast and/or high temp have given it a lot of Belgian character.

No idea how that would taste with a stout grain bill/kit though. Dont think I've tried anything similar.

 

[DrHopper]

day 6. starting grav .053 now .008 . I started low temp around 17c for 3 days then brought up to about 25c. smelt a bit sulphury at day 4 but is calming down now. taste is interesting- i put about 50g pacific jade pellets in at the start. not too much hop has come through but the fresh pepperyness in a stout is really amazing. I actually used an irish stout kit from the range (instead of coopers) as my mate gave it to me for nowt with the Belgian saison yeast!