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Old 05-05-2013, 10:10 PM   #1
stirlingtrent
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Default Belle Saison question

So I brewed up a saison and decided to use the Belle Saison dry yeast. OG was 1.059, and pitched rehydrated yeast at around 70º. Ramped it up over about three days up to about 84º, which it's been at for the last 3 days. 6 days in primary total now, and it's dropped down to somewhere between 1.002-1.004. The problem is, it's got a VERY noticeable 'plastic' aroma and taste, also you could say 'solvent-like'.

Anyone used this yeast and had any issues like this? Could it be that it's just too early?

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Old 05-06-2013, 12:58 AM   #2
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I haven't used this yeast yet (though I've been meaning to, which is why I wandered in here), but my gut reaction is that 84F might be just too high for this strain. I hope the off flavors dissipate. Give it some time and let us know how things go.

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Old 05-06-2013, 01:12 AM   #3
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It is a great yeast.

I have used it for 4 brews. it is crazy like 3711 and will finish low. It is similar to 3711 but has a little more spice and a little less ciitrus falvor.

I brew a lot of Saisons and I am liking this yeast more and more.

To the OP just give it some time and the brew will be good. To judge a beer at 6 days is not good. Let it sit for a couple of weeks and then make your decision.

This yeast can handle heat so 84 is fine. I start mine low. Mid 60's and then slowly get then up to almost 90 and they are great.

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Old 05-06-2013, 02:49 AM   #4
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Thanks! I will relax and let it sit. Should I keep it at the current 84, or let it come down to ambient temp? That's around 65.

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Old 05-06-2013, 01:31 PM   #5
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Old 05-09-2013, 01:29 AM   #6
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Drinking a young saison made with just 10lb 2-row, sorachi ace, and this yeast. I only gave it 2 weeks 2 days in the fermenter before bottling in 750mls. I think the warmest this got was 76 on the 3rd day (fermenter is somewhat close to dryer) and I'm getting good yeast flavors. 1st 2 days it was mid 60s and for the rest of the time. Next time I will wait longer to let the yeast drop a bit more but this one was already at 1.001. After twelve days in the bottle and only hours chilling I'm happy with this flavorful yet dry and crisp beer. I will definitely be using this yeast again. Maybe not sorachi ace but definitely the yeast again.

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Old 05-09-2013, 02:03 AM   #7
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I just used this as well. Pilsner, wheat and some galaxy hops! Tastes great! Went from 1.056 to 1.005 in 3 days. I usually use 3711. But this one is very similar. At day 2 I brought it up to 75 degrees and left it there, plenty of yeast flavor.

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Old 08-03-2013, 02:34 PM   #8
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To follow up from my last post:

Just drank one of the remaining bottles of this batch (biab sorachi ace SMaSH) last night. Its been in the fridge for 2 months and is crystal clear with gorgeous head retention and a more subtle hop character that balances the dryness and lack of specialty grains. Its dry, crisp, refreshing, but still full of flavor because of the yeast profile. I only have 2 more 750mls of this so I can't wait to repeat another Saison SMaSH.

ALSO, to comment on the posts that discuss pitching two packets...I only pitched one rehydrated packet. I probably would've pitched more if my grain bill was higher than 10lbs of base malt but the one packet didn't seem to be stressed out. I had a quick start to fermentation and a pretty quick FG. It also had no alcoholic sharpness whatsoever or any other off flavors that you would expect from underpitching.

I am considering this yeast for a pumpkin ale in the near future. Thoughts?

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Old 08-06-2013, 04:53 AM   #9
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I am going to use this yeast tomorrow.
Mashing 10# 2 row and 2# rye. (EKG hops)
Anyone have suggestions for mash temp for this grain bill and yeast?
Thinking 150-152?

Any thoughts are appreciated.

Thanks!
::Mug::

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