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Old 09-22-2011, 05:10 PM   #1
williamnave
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Jan 2011
Springfield, Oregon
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Hi, this is my first experience with this yeast, I have a question. I used one smack pack, put it on my stirplate for a couple days. Very little visible activity, but when I crashed it there was a lovely white cake at the bottom. Decanted and pitched into 10 gallons of 1.060 Saison, its in a ferm chamber @ 68F. Again, some bubbling/airlock activity, but just a little 'tame' - I usually use WY1056 or WY1968 so I'm used to very vigorous ferments. Is this normal for this strain?

 
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Old 09-22-2011, 05:11 PM   #2
Denny
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Jun 2005
Eugene, OR
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Yeah, pretty normal. I usually ferment it cooler, more like 60-62F.
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Old 09-22-2011, 07:28 PM   #3
Kealia
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Aug 2010
US
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I've only used it once but it tore through my saison.

OG: 1.072 (IIRC)
FG: 1.008

This was in 7-days in a 5-gallon batch with a 1L starter fermenting at 66.
It may have finished even sooner but that was as soon as I could check it.

 
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Old 09-22-2011, 07:32 PM   #4
bigbeergeek
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Sep 2008
Visalia, CA
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I fermented mine cool at a steady beer temp of 70 through the entire fermentation (OG 1.050, FG 1.005) and the beer lacked yeast character. If I use it again as a primary yeast strain in a saison (I don't expect to -- I'd rather keep some around to finish off a stalled SdP batch) I'd ferment warmer, say 75. It's a very citrusy/earthy sort of saison yeast. I didn't get the peppery/fruity notes that I hoped for at 70. Just my .02.
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Old 09-22-2011, 07:45 PM   #5
Denny
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Jun 2005
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Very interesting...I got lots of character from it at low temps.
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Old 09-23-2011, 12:47 AM   #6
williamnave
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Jan 2011
Springfield, Oregon
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Very interesting. Been at work all day, can't wait to get home and see what its doing.

 
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