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Old 06-15-2012, 10:10 PM   #1
JLem
 
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I'd like to brew up a saison-type beer and am looking for advice on which yeast to use. My LHBS carries white labs strains and I would love to try wlp585, but it's a platinum strain and won't be available until after July 4th. I don't think I can wait this long considering I'm not sure if I'll have a window to brew then. So, what strain would you suggest if I'm looking for something more on the fruity side and less on the clovey side?
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Old 06-15-2012, 11:25 PM   #2
blakelyc
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I just did a farmhouse ale with wyeast biere de garde that is absolutely amazing. Very very little clove.

 
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Old 06-16-2012, 02:24 AM   #3
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I used the blend, wl568

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Old 06-16-2012, 10:59 AM   #4
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Quote:
Originally Posted by blakelyc
I just did a farmhouse ale with wyeast biere de garde that is absolutely amazing. Very very little clove.
Interesting idea. What flavors did you get from that yeast. I thought biere de gardes were pretty clean. Did you get any esters from it?

Quote:
Originally Posted by sinisterkid
I used the blend, wl568
White labs description indicates that this could be a pretty clove-y yeast. How did yours turn out?
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Old 06-16-2012, 12:46 PM   #5
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I have a Saison with the 568 and neither my wife or I noticed clove.
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Old 06-16-2012, 02:01 PM   #6
blakelyc
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Quote:
Originally Posted by JLem View Post
Interesting idea. What flavors did you get from that yeast. I thought biere de gardes were pretty clean. Did you get any esters from it?



White labs description indicates that this could be a pretty clove-y yeast. How did yours turn out?
My only other experience with a Saison yeast is 3724, and they are very different. The biere de garde yeast is 3725-pc. On 3725, I did get some ester production, but I would say that wyeast's description of it being "subtle esters" and "tilted towards the malt" are accurate. It isn't a malty yeast at all, thought. I added a pound of honey to help it dry out, and I would say that the mouthfeel characteristics are pretty spot on for a Saison, but the flavor characteristics are more subdued. All in call, I would describe it as a "pleasant" yeast with some structure and subtle complexity, with killer balance. I my beers it is definitely less spicey than 3724.

Fwiw, I pitched at 68, fermented at a constant 64 for two weeks, and by the end of the third week environmental conditions had it back up to 68. That is fairly cool for the yeast, but i currently dont have a convenient way to raise fermentation temps. Attenuation was good... Took an OG 1054 to FG 1005.

 
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Old 06-16-2012, 03:26 PM   #7
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If you want fruit and little or no clove or pepper, just use an abbey or trappist strain.

 
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Old 06-16-2012, 03:29 PM   #8
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3711 is very fruity

 
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Old 06-16-2012, 03:30 PM   #9
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WLP500, (Chimay), or WLP510 (Duvel).

 
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Old 06-17-2012, 06:57 PM   #10
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Thanks all. Turns out another weekend has come and (pretty much) gone and I didn't have a chance to brew, so maybe I'll just wait for the wlp585 to be released at this point.
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