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Old 07-22-2013, 03:25 AM   #11
Cainepolo12
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I haven't been able to brew for several months, but last night I brewed a Saison with malted quinoa, brown rice extract, sorghum at flameout and all Stygian. 1 ounce at 60, another at 20. I used s-33, which I haven't brewed with before but believe has the proper lineage. Fermentation was crazy after 7 hours and even more so now. Coriander, sweet and bitter orange at 10, as well as a little molasses(4 oz) for color. Tomorrow I'm going to move outside to garage to ramp up temp. Excited about this one.


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Old 07-23-2013, 08:21 AM   #12
igliashon
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I wish they'd stop calling S-33 a "Belgian" yeast. Don't expect a saison out of it. T-58 or even WB-06 are much closer. S-33 is, if anything, closer to a British yeast. It's the old Edme strain, of which John Palmer has this to say: "Edme Ale (Edme Ltd.)
One of the original dry yeast strains, this produces a soft, bready finish. Medium flocculation and medium-high attenuation. Fermentation range of 62-70F." I agree with the "bready". I use it for stouts and British styles. Sorry to be the bearer of bad news.
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Old 07-23-2013, 05:52 PM   #13
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Igliashon- that's ok. I had a Belle Saison but couldn't find it while I was brewing, so the s-33 was my next best option. I had planned on ramping up fermentation to get the Saison esters, but instead decided to keep it at 68 and try and do more of a pale ale, which plays better to the yeast. My sample this morning was promising, but its all just experimentation. Thanks for the info, I haven't researched yeasts much, so it's good to know.
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