HB_ATL73
Well-Known Member
I need some help with a question on Belle Saison yeast.
I recently brewed up a saison with fresh sage using belle saison yeast.
The recipe I used is the same base recipe that I have made and enjoyed before but i added fresh sage the last 5 min of the boil.
Tasting a sample of the wort tasted great and the aroma and flavor of sage was really there.
I've pulled the first pint about 4 weeks after brewing and the beer is extremely phenolic-with slight medicinal flavor.
I used a second generation belle yeast from a Mason jar from a previous saison about 2 weeks earlier.
This batch fermented out all the way to 1.002 which I've never had happen before with this yeast strain. And interestingly, this generation of yeast that I harvested and stored from this batch continued to ferment in the Mason jar and almost created a mini bomb in my fridge- thankfully I spotted the bulging metal top and tossed it.
My question is could I have had an infection somehow with this yeast? Would that be a reason for it fermenting out so much and for the stored yeast to continue to ferment? Also, I used essentially the same recipe and process on this batch and it came out with some pretty bad off flavors- thoughts?
I recently brewed up a saison with fresh sage using belle saison yeast.
The recipe I used is the same base recipe that I have made and enjoyed before but i added fresh sage the last 5 min of the boil.
Tasting a sample of the wort tasted great and the aroma and flavor of sage was really there.
I've pulled the first pint about 4 weeks after brewing and the beer is extremely phenolic-with slight medicinal flavor.
I used a second generation belle yeast from a Mason jar from a previous saison about 2 weeks earlier.
This batch fermented out all the way to 1.002 which I've never had happen before with this yeast strain. And interestingly, this generation of yeast that I harvested and stored from this batch continued to ferment in the Mason jar and almost created a mini bomb in my fridge- thankfully I spotted the bulging metal top and tossed it.
My question is could I have had an infection somehow with this yeast? Would that be a reason for it fermenting out so much and for the stored yeast to continue to ferment? Also, I used essentially the same recipe and process on this batch and it came out with some pretty bad off flavors- thoughts?