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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Tried Danstar's Dry Siason yeast. Not sure what to think.
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Old 07-05-2014, 03:47 AM   #1
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Default Tried Danstar's Dry Siason yeast. Not sure what to think.

I fermented it in a room with ambient temps around 73F. I figured the fermentation reached temps in the upper 70's. The fermentation was vigorous. I gave it 4 weeks in the primary before I bottled it.

It is a custom of mine to taste a sample once I determine the FG. BTW, FG was 1.000 from an OG of 1.070.

My taste impression was that of really green beer. That green apple off taste was strong. I went ahead and bottled it and I'm hoping extended aging will make that awful flavor go away. There was absolutely no sign of infection at all. I'm absolutely certain there isn't any infection going on at all.

Is this normal for this yeast? Will that nasty green beer brewed from 10 year old cans of extract and out-of-date baking yeast go away?

Oh, before anyone asks, I didn't brew this from extract. All grain, all the way.

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Old 07-06-2014, 11:46 PM   #2
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Interesting. I'm brewing with it next Saturday and have never used it before. We'll see how it goes.

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Old 07-07-2014, 01:09 AM   #3
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That is not my experience with that yeast. I like the flavor it gives and have never had the green beer taste you mention.

I have used it about 10 times and like the yeast.

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Old 07-07-2014, 02:26 AM   #4
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Sounds like stressed out yeast. Did you rehydrate? 1.070 to 1.000 is a pretty big task. If you didn't rehydrate you may have under pitched.

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Old 07-07-2014, 02:35 AM   #5
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I love this yeast; never had any "green apple" taste. Never left it in primary for four weeks, either, though.

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Old 07-07-2014, 02:51 AM   #6
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I don't think more time = more green apple.

btw, any yeast that takes a 70 point brew down to 0 SG without producing something more fit for pyromania is a beast. Handle with care...

Cheers!

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Old 07-07-2014, 11:43 AM   #7
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I only used it once but fermented at room temp, no water bath - bout 75'f - and nothing close to green apple. It does take that fg down to crazy levels that's for sure


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Old 07-10-2014, 06:40 AM   #8
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I opened a bottle up tonight to see how it is behaving. I know, I know, too early. It is. Only 6 days since I bottled it. That funky taste is still there. I can live with it enough to drink the batch I suppose. I'm hoping another couple of weeks aging will take the edge off.

What was most surprising is how well it is already carbonated. Perfect carbonation. Nice head with heavy lacing too. If nothing else, it will be a pretty beer in the glass.

I have a couple of yeast packets of this Danstar Siason yeast left. I may brew another one using it in the fall. I think I'll experiment with it and see what it does when fermenting at ale temps. Until then, cheers.

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Old 01-04-2015, 05:00 AM   #9
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I needed to update this for the sake of keeping things real.

I allowed these brews to age a good deal of time. Age is the secret. They are very good. This yeast definitely lends its flavor profile, but the profile isn't bad at all with enough age. All those green flavors and off flavors are completely absent after several months of aging. What is left is a very complex and interesting, in good ways, ale flavor. I'll be using this yeast again and using it in a warm environment so it can do its thing. However, I will allow the beers significant aging time so the flavors can properly develop.

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