Attenuation rate

[Mike Newman]

I made a small batch BIAB Saison 2 weeks ago and just started bottling day this morning. I measured the OG at 1.052 and FG at 1.002 this morning which puts me at 96% attenuation. My question is... is this possible?!?! I know typical yeast attenuation is 70-75% so I’m just wondering if I measured wrong OR what could possibly lead to this error OR did this yeast just kick a$$ and crush this batch?

Yeast Lallemand Belle Saison
Temps- 72 ferment , 80 diacetyl rest

 

[dmtaylor]

This is normal for some saison yeasts including Belle. Mine gets to 1.002 also. So yes, it's real. Enjoy.

 

[deadwolfbones]

Use a yeast like Belle Saison or WY3711 and this will happen almost every time. Enjoy your super dry beer!

 

[SoCal-Doug]

Welcome to the world of Saison's

I finally edited a couple yeast profiles in BeerSmith to reflect a "real" average attenuation over the last few batches.

 

[RM-MN]

My first batch of saison using Belle Saison yeast just wouldn't quit fermenting until I warmed it to the mid 80's. It finished at 0.997 and tasted terrible....for a few months. Then it changed and became very good.