Virgin Saison

[LASERBOY147]

Made my first saison recently and tried a btl today after only 6 days in btl. It has orange juice and dried apricot in the boil.
1) it tastes a bit like a Hefeweizen is that normal? Not phonic but still.
2) I've primed at 3 volumes for the 1st time and I'm worried about bottle bombs.
3) about btl conditioning - after 3 weeks in ambient house temps of 21oc-22oc should I cold condition it to stop it?
4) general beer Q- if I condition my btls of ipa for instance at 21-22oc will they acquire off flavours?  What do u do?

[darren996]

Did one a couple of months ago and when it was young it had a wheat vibe about it but this settled out.
I carbed at 3.3 and it was fine,  no bottle bombs.  I bottled after 7 or 8, Days after getting the same hydrometer readings so it was finished out.
After 3 weeks in house conditions you are safe from bottle bombs.  Cold conditioning will  clarify your beer at this stage and suspend the yeasties.
I generally try to bottle condition for two weeks around the same temp I fermented at,  then store in a cooler part of the house

[Bubbles]

The saison strains can be very banana fruity when young but most of this will condition out. But there's nothing "normal" about this brew seeing as you've added orange juice and apricots to it.

The only reason to worry about bottle bombs is if it didn't reach full attenuation, or if you're using flimsy bottles. Did you take a final gravity reading? Where did you source your bottles?

They should be well conditioned after three weeks. If you've calculated your priming sugar correctly, there should be no reason to have to cold condition the bottles. Remember that the yeast have theoretically now consumed all of the priming sugar you added. There's nothing left for them to feed on, and so they won't produce co2.

Depends what yeast strain you used for your IPA. If you used a california ale yeast, I'd consider 22c too warm for fermentation. So might be better to condition your bottles a little cooler if you can. But I wouldn't worry too much about this.

[LASERBOY147]

Reached 1004 and stopped activity for 5 days . Btls alk from beer I bought.
I notice some off flavours in a few of my beers and I generally attribute this to either stressed yeast and/or Hi btl conditioning temps which I never really considered til recently. This time of year is fekin brutal though. I've an ipa sat in a huge plant pot lined with bin liner filled with water . The water reads 18oc but I'm guessing the fv is nearer 22 inside . I'm working on setting up temp control but it's all money and I notice it's very technical gadgetry which really annoys me. Why the fuk hasn't someone out there solved this simply....

[Jonnycheech]

Setting up temperature control is not that expensive or complicated really.

A basic setup requires a fermentation chamber, a temperature controller and a source of heat/cooling.

If you don't want to go down the fiddly STC route you can get one of these for a decent price imo:

http://www.geterbrewed.ie/plug-and-play-temperature-control-set-itc-308/

Pick up a used under counter fridge on adverts or done deal for around €50, a heat belt or heat tube for the heating and you're sorted. You probably already even have a heat belt.

There you have temp control for around €100. Well worth it considering how much it will improve the quality of your beer and it will also open up your ability to produce different beer styles.