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RBlagojevich · 07-01-2009, 04:21 AM

I was reading in Phil Markowski's "Farmhouse Ales" about the strain of yeast found in Saison Dupont. This yeast is highly unusual among ale yeasts: extra-attenuative, but prone to "giving up" especially at the temperatures around or below 70* (the ideal temperature for most ales). Instead, it thrives best between 85* and 90*F, like many red wine yeasts.

For these reasons, some people apparently believe that the Dupont strain is actually a wine yeast that has adapted to brewhouse circumstances.

I'm curious whether anyone here has experimented with using wine yeast strains for brewing ales. What were your results? I am considering some experimental batches, maybe trying other red wine strains (bordeux, for instance) at high temperatures to make saison.

brewt00l · 07-01-2009, 09:39 AM

The Brewing Network.com - :

IIRC the interview with Shea Comfort has plenty of good info

MikeRLynch · 07-01-2009, 04:33 PM

In fact it has too much good info. I've listened to it three times, and I still need to go back to it again.

RBlagojevich · 07-02-2009, 06:18 PM

brewt00l: that podcast was rad. I am so pumped to try this.

RBlagojevich · 07-02-2009, 06:30 PM

Does anyone know where to get the enzyme that Shea Comfort talks about in that podcast? he refers to it as "convertase" but I don't see that in any catalogs...

brewt00l · 07-03-2009, 01:48 AM

I'll have to listen to the podcast again to catch what he said.....I've not heard it since it was first cast.

**petep1980** · 07-03-2009, 03:07 AM

I made a nuclear porter with wine yeast. It tastes like crap.