Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Which Farmhouse/Saison yeast - more fruit, less clove

Reply
 
LinkBack Thread Tools
Old 06-15-2012, 10:10 PM   #1
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 168 Times on 148 Posts
Likes Given: 4

Default Which Farmhouse/Saison yeast - more fruit, less clove

I'd like to brew up a saison-type beer and am looking for advice on which yeast to use. My LHBS carries white labs strains and I would love to try wlp585, but it's a platinum strain and won't be available until after July 4th. I don't think I can wait this long considering I'm not sure if I'll have a window to brew then. So, what strain would you suggest if I'm looking for something more on the fruity side and less on the clovey side?

JLem is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 11:25 PM   #2
blakelyc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Bergenfield, New Jersey
Posts: 467
Liked 34 Times on 28 Posts
Likes Given: 84

Default

I just did a farmhouse ale with wyeast biere de garde that is absolutely amazing. Very very little clove.

__________________
blakelyc is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 02:24 AM   #3
sinisterkid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Steubenville, ohio
Posts: 60
Liked 6 Times on 3 Posts
Likes Given: 1

Default

I used the blend, wl568

__________________
sinisterkid is offline
chefchris Likes This 
Reply With Quote Quick reply to this message
Old 06-16-2012, 10:59 AM   #4
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 168 Times on 148 Posts
Likes Given: 4

Default

Quote:
Originally Posted by blakelyc
I just did a farmhouse ale with wyeast biere de garde that is absolutely amazing. Very very little clove.
Interesting idea. What flavors did you get from that yeast. I thought biere de gardes were pretty clean. Did you get any esters from it?

Quote:
Originally Posted by sinisterkid
I used the blend, wl568
White labs description indicates that this could be a pretty clove-y yeast. How did yours turn out?
JLem is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 12:46 PM   #5
chefchris
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Gainesville, Florida
Posts: 1,634
Liked 9 Times on 9 Posts
Likes Given: 2

Default

I have a Saison with the 568 and neither my wife or I noticed clove.

__________________
staygoldBREWING

Primary: RIS, Flanders Red, Berliner Weisse

On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled: Berliner Weisse

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions
chefchris is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 02:01 PM   #6
blakelyc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Bergenfield, New Jersey
Posts: 467
Liked 34 Times on 28 Posts
Likes Given: 84

Default

Quote:
Originally Posted by JLem View Post
Interesting idea. What flavors did you get from that yeast. I thought biere de gardes were pretty clean. Did you get any esters from it?



White labs description indicates that this could be a pretty clove-y yeast. How did yours turn out?
My only other experience with a Saison yeast is 3724, and they are very different. The biere de garde yeast is 3725-pc. On 3725, I did get some ester production, but I would say that wyeast's description of it being "subtle esters" and "tilted towards the malt" are accurate. It isn't a malty yeast at all, thought. I added a pound of honey to help it dry out, and I would say that the mouthfeel characteristics are pretty spot on for a Saison, but the flavor characteristics are more subdued. All in call, I would describe it as a "pleasant" yeast with some structure and subtle complexity, with killer balance. I my beers it is definitely less spicey than 3724.

Fwiw, I pitched at 68, fermented at a constant 64 for two weeks, and by the end of the third week environmental conditions had it back up to 68. That is fairly cool for the yeast, but i currently dont have a convenient way to raise fermentation temps. Attenuation was good... Took an OG 1054 to FG 1005.
__________________
blakelyc is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 03:26 PM   #7
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

If you want fruit and little or no clove or pepper, just use an abbey or trappist strain.

__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 03:29 PM   #8
bwomp313
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Kingston, NY
Posts: 1,195
Liked 27 Times on 20 Posts
Likes Given: 28

Default

3711 is very fruity

__________________
bwomp313 is online now
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 03:30 PM   #9
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,434
Liked 243 Times on 216 Posts
Likes Given: 2

Default

WLP500, (Chimay), or WLP510 (Duvel).

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2012, 06:57 PM   #10
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 168 Times on 148 Posts
Likes Given: 4

Default

Thanks all. Turns out another weekend has come and (pretty much) gone and I didn't have a chance to brew, so maybe I'll just wait for the wlp585 to be released at this point.

__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools