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Old 06-10-2013, 12:25 PM   #101
SimonB
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I brewed a Vienna SMaSH Saison with this yeast recently and was astounded by the attenuation, starting at 1.061 and ending at 1.005,which by my calculations was over 90%. Could this be right?

I was very happy with the result although a brewer friend didn't like the alcohol warmth.

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Old 06-10-2013, 12:29 PM   #102
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Quote:
Originally Posted by SimonB View Post
I brewed a Vienna SMaSH Saison with this yeast recently and was astounded by the attenuation, starting at 1.061 and ending at 1.005,which by my calculations was over 90%. Could this be right?

I was very happy with the result although a brewer friend didn't like the alcohol warmth.

Sure that is very possible. I just bottled a batch yesterday that ended at 1.002. This yeast is a beast like 3711, that will finish very low.
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Old 06-10-2013, 12:47 PM   #103
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I just brewed a Saison with Belle yesterday, it only took a couple of hours to start seeing airlock activity after pitching. Pitched at 75*F and fermenting at ~75*F ambient in the warmest room of the house. I'll post back with results in ~3 weeks when I bottle it up, but so far I'd have to say I'm happy with this yeast.

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Old 06-24-2013, 07:24 PM   #104
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Just took a hydrometer reading, I have to say I'm rather impressed by this yeast. Recipe was:

OG: 1.058
FG: 1.004
IBU: 26.2
SRM: 4.0

6 lb Pilsen
1 lb Munich
2 lb Raw spelt
1 lb 6 row

1.25 oz Styrian Goldings [5.5%] - 75 min
0.50 oz Styrian Goldings [5.5%] - 15 min
0.50 oz Czech Saaz [4.2%] - 0 min
0.50 oz Styrian Goldings [5.5%] - 0 min

1 packet rehydrated Belle Saison, fermented @ ~75*F

Conduct cereal mash with 6 row and spelt, infuse to 122*F, hold 15 min, raise temp to 150*F, hold 15 min, boil for 15 min, add to malt mash (147*F for 90 min) to bring to mash out temp of ~168*F.

This was, in my opinion, the first time I've actually struck gold on balancing malt, hops, and yeast in the finished beer. I'm really bad at describing flavors, so I'll just go ahead and say it tastes like a Saison. One of my favorites that I've yet to brew.

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Old 06-25-2013, 06:02 PM   #105
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Default belle saison yeast

Has anyone used this for a dubbel or tripel in place of T-58?

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Old 06-26-2013, 01:46 AM   #106
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This yeast is beastly

OG: 1.057
FG:1.001!

6 lb Pilsen DME
1 lb Table Sugar
0.5 Crystal 20L

.75 oz Nelson Sauvin [12.0%]-30 Min
.5 oz Nelson Sauvin [12.0%]-10 Min
.5 oz Nelson Sauvin [12.0%]- 0 Min

Started at 75 F and let it free rise, I think the temp maxed at 82 F. Hydrometer reading after 7 days -1.001, sample tastes delicious. Mostly fruity, pepper is pretty subdued. Going to let it sit for a few more days but I'm sure I could keg it now. Very happy with this yeast

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Old 06-26-2013, 10:38 PM   #107
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just checked in at NHC... guess what dried yeast was included in my welcome bag?!?

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Old 06-26-2013, 10:49 PM   #108
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First time using it, I have Belle Saison in a saison rocking and rolling right now. Pitched it 4 days ago, it rocked a massive krausen about 4 hours after pitching dry on top of the wort. I waited for the yeast to slow, then added my boiled/cooled candi syrup to the beer. 5 minutes later, I have a rockin party in my fermenter again. This stuff is lively!

Edit: I've been trying to ferment as warm as possible to see what I get. Currently about 80F with a 40w light bulb in my fermchamber. Looks like fruity is going to be the result?

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Old 06-27-2013, 02:59 PM   #109
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Quote:
Originally Posted by Sheldon View Post
Has anyone used this for a dubbel or tripel in place of T-58?
I used it in a tripel with 12 lbs pilsner, 8 oz. munich, 1 lb flaked barley, and 2 lbs sugar. It brought it from 1.078 down to 1.002. haven't bottled it yet, but the hydrometer samples taste great: spicy, a little fruit, not too hot just a little warm.
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Old 06-27-2013, 05:48 PM   #110
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That sounds interesting. I was looking to do a tripple tommorow but didn't feel like running to the LHBS. I have this yeast on hand maybe ill just use that

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