Wyeast 3724 Belgian Saison - they were right! - Page 15

Jboggeye · 10-25-2011, 06:16 PM

Noooooooooooooo! don't drop that good yeast out!! First of all, carb the carp out of it in nice corked belgian bottles, and set half away for a year. Secondly, keep in cloudy! You spent all that time, a long primary, to get that yeast going good, why would you turn your back on them? Stay loyal to your yeasts!!

haha, I'm just kidding, but I do believe that this yeast is a perfect example of a beer not nearly as good in a keg, and flawless out of a properly conditioned belgian bottle.

PoppinCaps · 10-25-2011, 06:36 PM

Quote:

Originally Posted by makisupa

I'm currently bringing the temperature down to ~40. From 87 that will take a few days. Once there, I'm going to rack to a secondary and drop some gelatin through it for a fast clearing. Then it's into a keg and onto some gas for aging.

FWIW, the Duvel clone I did with this stuff came out surprisingly clear on it's own, if you don't want to have to mess with the gelatin. 9 days primary, 9 days secondary, and 3 weeks in the bottle, 1.080 OG. Even after just a day in the fridge there was very little haze. Surprising for a yeast that's supposed to be low flocc.

**makisupa** · 10-25-2011, 06:46 PM

Quote:

Originally Posted by Jboggeye

Noooooooooooooo! don't drop that good yeast out!! First of all, carb the carp out of it in nice corked belgian bottles, and set half away for a year. Secondly, keep in cloudy! You spent all that time, a long primary, to get that yeast going good, why would you turn your back on them? Stay loyal to your yeasts!!

haha, I'm just kidding, but I do believe that this yeast is a perfect example of a beer not nearly as good in a keg, and flawless out of a properly conditioned belgian bottle.

What is I met you half-way and primed the keg with corn sugar instead of C02 (without putting gelatin through it)? I'm just not sure if I want to get into bottling this week/next week.

Jboggeye · 10-25-2011, 06:48 PM

Quote:

Originally Posted by makisupa

What is I met you half-way and primed the keg with corn sugar instead of C02 (without putting gelatin through it)? I'm just not sure if I want to get into bottling this week/next week.

OK, that is acceptable

I don't believe in gelatin for anything other than a lager, but that's just me. yeast adds flavor, and so does bottle conditioning, as far as I'm concerned...

Jboggeye · 01-31-2012, 05:46 PM

Hi all, anyone feel like the saison yeasts out there are less funky than they used to be? MY recent saisons are good, but not as funky as my older ones?
Is it just me and my taste buds? Am I a victim of funk threashold shift? (like lulupin threashold shift)

jamest22 · 01-31-2012, 05:50 PM

Have you perhaps been pitching more yeast than you used to?

Jboggeye · 01-31-2012, 05:53 PM

not per Jamil's calc. if this last batch doesn't cut it, I'll underpitch a little. I've been concentrating on temp differences- this time I pitched at 65 and added a brew belt after 12 hours to get it to 85 degrees. I've also eliminated all caramel malts (I used to have a touch of caramunich), and mashed lower.

**makisupa** · 02-08-2012, 01:47 PM

Hi all. I'm on to my second batch using Wyeast 3724 — the Saison Vin recipe from Sep/Oct 2011 Zymurgy. I read somewhere that a brewpub pitches their 3724 once the wort has chilled to just under 100°. I didn't go that crazy but, yesterday, I pitched at 79°-80°. Due to the high temp, there was very little lag time — 4 hours. I raised the temp to ~82° this morning and plan on ramping up to 90° over the next day or two.