Stone and the difference a yeast makes

In my attempt to better understand homebrewing, I've been reading more and keep coming across info about how much a difference yeast can make to the taste. Then today I saw a new brew from Stone, "Cali-Belgique" (also know as Cali-Belgie). This proves the point perfectly - it is simply the Stone IPA but with one difference: a Belgian yeast is used. Side by side you can tell the clear difference. Anyway, for a beginner it was certainly interesting to be able to test this using readily available beer.

I'm about to get my own lesson. I ordered the Petite Saison d'Ete Extract Kit w/ Specialty Grains but this time instead of getting the dry safale I went with the wyeast french saison. I paid my extra 4.99 and I'm hoping to see a real difference.

indeedproceed said:

I'm about to get my own lesson. I ordered the Petite Saison d'Ete Extract Kit w/ Specialty Grains but this time instead of getting the dry safale I went with the wyeast french saison. I paid my extra 4.99 and I'm hoping to see a real difference.

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Good call. Pretty much everything that makes a saison a saison is derived from the yeast.

Ive done the same with my Extra PA recipe. Its a simple recipe and I did an easy switch with the yeast from 1056 to 1272. In my next batch I'm planning on trying it with a 1318 or a 1335.

I'm also trying to do the same with hops but the schedules seem to vary too much so I've been sticking to very similar recipes but using single hops.

I want to make my own recipes, but in order for me to do that I need to understand the ingredients. Plus there is no downside, I get to drink my testing material

I tried out this philosophy this past weekend. I brewed a "Summer Buzz" clone recipe that I've heard good things about. Only I used Weinstephan 3068 yeast instead of the White Lab Cali Ale yeast. Also left out the lemon zest because I don't like citrus in my hefes. I think I'm gonna end up with a Honey/banana wheat beer. Should be interesting..

http://forum.northernbrewer.com/viewtopic.php?f=4&t=18916

The a-ha moment for me with yeast was a starter for a Stout made with some liquid Irish Stout yeast. I drank the liquid that I had decanted off the top of the starter, and it tasted really Guinness-like, even though it was pale and hopless.

BTW Checked out inside my primary after a week. Like i said, first time using wyeast, its a french saison..also used late addition method with the extract. Never had a better looking or better smelling beer after a week. Fighting all my instincts to transfer it to the glass carboy to get a proper look at the girl..trying to give the yeast more time to "clean up after themselves" before I ruin the soup.

2nd brew with 3711, the starter tastes amazing.