I'm using Wyeast's French Saison right now for the first time and noticed a smell I wasn't particularly excited about when I did my second aeration (I sometimes aerate a second time about 12 hrs. after pitching).
For those with experience with this yeast, does it produce some decidedly phenolic aromatics, bordering on the type of smells from a contaminant yeast?
Will that mellow out with time?
Also, any tips for the future on getting the high attenuation I always try for and fail with Saisons and Belgians in general.
I read in Brew Like A Monk that some of these Belgians breweries are getting an upwards of 90%+ attenuation! Is that a matter of closely monitored temps or what?
Thanks for any insights.