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Old 10-09-2012, 02:08 AM   #1
midlantic
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Jul 2012
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Anyone heard anything about a new Danstar "Belle Saison" dry yeast?

http://www.ldcarlson.com/Sellsheets/P9526.pdf

http://www.danstaryeast.com/products/belle-saison-yeast

The LDCarlson page says "Coming Fall 2012" but I haven't seen a sign that it's for sale yet.

Any possibility that this is a dry version of an existing liquid yeast? Or possibly a different name for something sold out outside of the US but not available in the States? Or maybe the same as something like T58? Or is something completely brand new? Or even something long on the market that I just haven't figured out?

 
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Old 10-09-2012, 11:06 AM   #2
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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Never heard of it, but sounds like it could be a life saver for the thailand brewing scene

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Old 10-09-2012, 02:45 PM   #3
beergolf
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Sounds interesting. I will keep an eye out for it and probably give it a try when I can get my hands on some.

 
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Old 10-09-2012, 02:58 PM   #4
Ramitt
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Bloomington, Indiana
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excellent, the more dry yeast selection, the better.

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Old 10-09-2012, 02:59 PM   #5
Jaysus
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Quote:
Originally Posted by beergolf View Post
Sounds interesting. I will keep an eye out for it and probably give it a try when I can get my hands on some.
me either, I definitely want to give it a shot though.

 
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Old 10-09-2012, 07:35 PM   #6
Montanaandy
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Oct 2009
Montana
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Smart marketing. IIPA, Saison, & Cask beer are very popular as of late and now there is a dry yeast alternative.

 
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Old 10-10-2012, 05:17 PM   #7
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sounds like something i'd want to have on hand at all times. i like to keep an extra pack of dry yeast in the fridge in case of emergencies. if this is a true saison yeast it'll be perfect for pitching into a brew that stalled and that i've heated up in hopes of getting it to finish. the saison yeast should get to work quite comfortably without producing too many undesirable off-flavors b/c of the heat.
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What hops should I grow? Looking for cheap honey?
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- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 10-10-2012, 05:26 PM   #8
Whattawort
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Aug 2012
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I've all but abandoned liquid yeast lately. The convenience of dry yeast (and price) is a lot more desirable to me. I don't have to use a starter and I'm not really looking for a specific profile most of the time, so I'm all for more dry varieties. So far I've found that I can make some pretty darn tasty beers with Notty, US-05, S-04, S-33, and T-58. T-58 is my least favorite though. Tends to be a little peppery for most of the styles I like to make. I'm looking forward to a saison strain.
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Old 12-11-2012, 04:07 PM   #9
PaulD428
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Apr 2012
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Northern Brewer just put this on sale today:

http://www.northernbrewer.com/shop/b...son-yeast.html

A little pricier than the other dried options out there. Also suggests 2 packets/5 gallon batch. Pro is definitely the fact that it could be attenuated fully within 72 hours, though. Not to mention not having to deal with a starter.

 
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Old 12-11-2012, 04:22 PM   #10
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the proposed need for 2 packs is a little disappointing, especially considering the increased price.

i've just noticed that Danstar recommends the same dosing amount for all their ale yeasts - 2 packs per 5 gallons. according to their fact sheet, each pack contains 5x10^9 cells. unless my math skillz have gone completely out the window, that's 500 million cells (500,000,000). so 2 packs would be pitching 1 billion cells - which is what the total population of cells in a yeast cake is after fermentation. so, in other words, when pitching dry yeast we are not assuming any population growth? i guess that would explain why aeration isn't needed - O2 is required for reproduction, and pitching that high means reproduction isn't required.

since so many flavors come from the growth phase, should we pitch less than the suggested amount, which will cause the yeast to grow?

thoughts?
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What hops should I grow? Looking for cheap honey?
- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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