What yeast should i use for my saison

I'm making a saison for the for the first time, should I go with whitelabs or wyeast?

3711 if you're doing it for a first time.

This. It doesn't require extreme measures like some Saison yeasts!

dannpm said:

3711 if you're doing it for a first time.

Click to expand...

+1

WLP 566 if you can get it.

I'm brewing a saison this weekend, and I'll be using a special release from Austin/White Labs called Classic Saison Yeast Blend, WLP560... I'm hoping it works out well!

logan3825 said:

WLP 566 if you can get it.

Click to expand...

I love this yeast! It can even handle cool temps pretty well and keeps chugging along

Although I could go either way on many Jester King beers their beers use a saison strain from some French brewery and it has a really good blend of pepper and lemon that might be good if you can culture some out of the bottle.

ReverseApacheMaster said:

Although I could go either way on many Jester King beers their beers use a saison strain from some French brewery and it has a really good blend of pepper and lemon that might be good if you can culture some out of the bottle.

Click to expand...

That's very likely Wyeast 3711.

3711 is easier to use. It is not so temp sensitive. 3724 has great flavor but requires good temp control to get it to finish. If you have a way to get it to the high 80's or even 90 the flavor is great.

I use the both a lot.

With WLP566 you get the great flavor of 3724 and the ease of use of 3711. I used 3724 and it took a long time to finish. Had to heat it up. I eventually got where it needed to be.

You could go with 3724 to start then add 3711 later on to finish it off.

I would use the Saison Dupont yeast WLP560. http://www.austinhomebrew.com/product_info.php?products_id=13303

I used both the white labs 565 and Wyeast 3724 I have it sitting at 90F right now. Over a week and still bubbling.

Austinhomebrew said:

I would use the Saison Dupont yeast WLP560. http://www.austinhomebrew.com/product_info.php?products_id=13303

Click to expand...

I just got this in the mail today. My 1L starter just got put on the stirplate about an hour ago. What temp do you recommend I ferment with this stuff?

ReverseApacheMaster said:

Although I could go either way on many Jester King beers their beers use a saison strain from some French brewery and it has a really good blend of pepper and lemon that might be good if you can culture some out of the bottle.

Click to expand...

Jester King uses 3711, but they're developing wild yeasts to add. I talked to a couple of their brewers about 3711 rather extensively at the Mikeller thing I went to.

3711 is great. Not awesome on wheaty bases, but super friendly to a new brewer aka somebody with no temp control. A little twang, full mouthfeel (drink out of bottling bucket full), dries the hell out of everything, brightens hop flavs, & kicks off a little fruit.

566 is nice. Have had great results with it. Excited to see it year round. About to make a saison with it.

560 (from Austin Homebrew) rocked on a hoppy fruity pale ale I just made. Would definitely use again. Ran in the low 70s with no issues.

565/3724 is great too, but you usually need to hit it with some heat.

I've had some good beers with a 568/Cry Havoc blend too. They start cherryish, then trend clovey.