Dry saison yeast-anybody have experience with it?

I'm a recent all grain convert Bd want to try a saison with summer coming up. I was wondering if anybody can tell me how well dry saison yeast works.


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Sure I have used it many times. A very good yeast. Not as much flavor as 3724, but slightly more than 3711. It is also a beast like 3711 and always fements low.

Here is a big thread about it.

https://www.homebrewtalk.com/f163/new-danstar-belle-saison-dry-yeast-359806/

Are you talking about Belle Saison dry yeast? If so, yes, I have experience. Overall, a positive experience. It's good stuff. Good attenuater and you won't need real high heat. My last was done at 62F and then ramped to 75F. Came out great. I recommend it.

beergolf said:

Sure I have used it many times. A very good yeast. Not as much flavor as 3724, but slightly more than 3711. It is also a beast like 3711 and always fements low.

Here is a big thread about it.

https://www.homebrewtalk.com/f163/new-danstar-belle-saison-dry-yeast-359806/

Click to expand...

You like it better than 3711?

+1 on the Danstar Belle Saison dry yeast

My experience is to keep it in the mid 60's until fermenting starts and then let it run wild.

I’ve read that brewers let it raise up into the 90's

Mine usually stayed at low-80's with a room temp of ~70

Great peppery taste and one batch attenuated down to zero. I had to look for my errors before I was convinced of what I was seeing.

Did a Tank 7 clone and received lots of accolades.

‘da Kid

tagz said:

You like it better than 3711?

Click to expand...

Yes. I think the flavor is slightly better, but close. Belle Saison has a slightly more pepper and slighlty less citrus flavor. I could use either but it is close.

The10mmKid,

Mind sharing the Tank 7 recipe. Always looking for a new saison recipe to try.

Good to hear good things about Belle. I do 2 gallon BIAB so I tend to use dry yeast.

I think it was this one:

http://beersmithrecipes.com/viewrecipe/12543/tank-7

Divided in half for a +5Gal batch.
Used red wheat instead of white.
Used the Danstar Belle Saison.

I'll have to verify all that when I get home.

Gonna try the same recipe with the Wyeast PC-3726 Farmhouse Ale that I've been nursing.

'da Kid

Oh, and I carbonated it at 3.0
(used an online priming calculator)

'da Kid

That is indeed the recipe.

One other change though.

I used Amarillo for the Dry Hops.

'a Kid

The10mmKid said:

+1 on the Danstar Belle Saison dry yeast

My experience is to keep it in the mid 60's until fermenting starts and then let it run wild.

I’ve read that brewers let it raise up into the 90's

Mine usually stayed at low-80's with a room temp of ~70

Great peppery taste and one batch attenuated down to zero. I had to look for my errors before I was convinced of what I was seeing.

Did a Tank 7 clone and received lots of accolades.

‘da Kid

Click to expand...

I'm glad to read that yours attenuated that way. I had not done a saison before so I didn't know what to expect when I started mine. I had read that to get more of the esters a slight underpitch would help so that is what I tried. My FG was 0.995 so I had really great attenuation. I tasted the hydrometer sample and was considering dumping the whole batch because I didn't like it at all (small batch, no great loss if I did dump it) but I bottled it instead and while it still isn't my favorite, once carbonated and conditioned a bit it is quite drinkable.

I broke down and made a saison with this and so far it appears to be pretty good. The krausen hung around for a while and the flavors appear to be there although not as strong as some other saisons I've tried before. I will be bottling it some time this week.


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More flavors will come out of the woodwork with some aging. It's not as strong as some other saison yeast but, I like the fact that it is restrained. Hope yours comes out good!