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Old 06-17-2012, 03:41 AM   #1
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Default Saisons

Are saisons brewed with regular yeast, or do they have buggies in them too. Been searching the google and have not come up with a concise answer.

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Old 06-17-2012, 03:46 AM   #2
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They're brewed with Saison yeast..

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Old 06-17-2012, 03:46 AM   #3
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Can be done either way. I've never used bugs in a saison, but there's a number of commercial saisons with Brett, and I've seen folks do 100% Brett saisons.

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Old 06-17-2012, 04:10 AM   #4
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Funny, I was just reading up on this as well. Some are made using Brett, some have lactic acid added to give a tangy taste, and others use a bit of acidulated malt. None are required to make a saison a saison, but those are the ways to give them a tangy/sour taste.

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Old 06-17-2012, 04:16 AM   #5
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For my personal tastes I wouldn't like a tangy/sour saison. I do like the esters that a good saison yeast imparts, though...
So, in my case I stick to making saisons with just saison yeast.

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Old 06-17-2012, 01:00 PM   #6
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What WLP yeast uses strictly saccharomyces.

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Old 06-17-2012, 01:44 PM   #7
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Saison is a wide style and originated as a farmhouse brew with variations between farms and a rustic edge. As others have stated, you can take them many directions. The originals were much lower alcohol than commercial saisons seem to be today as they were intended to be drank when working the field. The book Farmhouse Ales is great if you're looking for more details and history.

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Old 06-17-2012, 02:52 PM   #8
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Quote:
Originally Posted by eobie View Post
What WLP yeast uses strictly saccharomyces.
They have both a french and belgian saison strain, netiher has bugs. The belgian strain is tricky...likes to be fermented hot, in the 90+ degree range. Its more fruity and better in my opinion but my last batch took almost 2.5 months to finish, and that was only down to 1.007. BTW - the belgian strain is said to be from Brasserie Dupont.
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Old 06-17-2012, 02:57 PM   #9
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Not all Saison yeast need that kind of heat. There are several different ones on the market now. Saison can be made with and without bugs.
My Saison went from 1.057 to 1.005 in 2 weeks.

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Old 06-17-2012, 04:27 PM   #10
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I'm fermenting with this one at the moment;
http://www.austinhomebrew.com/produc...ducts_id=13303

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