Originally Posted by JLem
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.