Re: dupont saison cork code
The gravity bump was done just to add some extra alcohol to it since I max'd out my mashtun and didn't have the sugar at the time of boiling. It wasn't done to help the yeast intentionally or anything. That being said, I didn't use one when I did teh Wyeast variety saison a few yrs back with the reported Dupont strain.
Also, the temperature ramp followed is more a result of scheduling to get it to my buddies hot garage than by intent. I had been hoping to get it there quicker than 3 days post pitch but thats how it went.
I was fully prepared to add more yeast when I dropped it to secondary since I hadn't let the beer go for a month (primary was 17 days total). But since it was 1.004 I decided that was low enough and didn't require more time at high temps or reyeasting to finish it up any dryer.
When I used the Wyeast strain several yrs ago, I let it sit for atleast a month at temperatures of 65-80F but it only went to something like 1.020, at which point I reyeasted and got it to ~1.012. This was a disappointment.
Pitching rates are totally different since the Dupont was a harvesting from 2x750mL bottles of SaisonDupont with 2 wort additions on a stir plate and I probably just pitched the Wyeast either right from the pack or with a minimal starter per my typical routines.
The intent wasn't a direct comparison betw the dregs of Dupont and the Wyeast but more of a success story with the one method along with enough discussion that nonmicrobiologists might be able to replicate it if they had access to a 'hot garage'.
If I wasn't successful with the cultured Dupont, I was just going to drop working on it and find a strain I liked better than the 3276 farmhouse (too fruity) and the 3274 (above mentioned probelms with not finishing dry enough).