Phil_Ozzy_Fer
Well-Known Member
Hello All,
I'm brewing today (hooray!) and am trying a yeast I've never used before. Its a blended saison yeast. Information below:
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Old World Saison Blend
A characterful blend of two classic Saison strains. Produces complex fruit and black pepper notes along with a reliable, fast and high degree of attenuation. We strongly encourage a free rise fermentation, starting at 22C and rising to ~27C for optimal results. NOTE: One of the strains in this blend contains the STA1 gene, meaning it is a diastatic yeast. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts. Contact us with any questions or concerns. Attenuation: 85+% // Optimum Temp: 22-27+ºC // Alcohol tolerance: High // Flocculation: Medium-low
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That attenuation though...
What I'm curious about is aging this thing. I had wanted to bottle age it, but due to the slow acting nature of these kinds of yeasts, I wasn't sure if this is a good idea. The dryness isn't an issue for me, but I was a bit concerned about excessive pressure in the bottles. The guy at my LFHBS suggested I plan on using less sugar to prime, but I'm still a bit unsure. I'm brewing anyway, but wasn't sure if I should completely avoid bottling for a few weeks. Suggestions? Advice?
I'm brewing today (hooray!) and am trying a yeast I've never used before. Its a blended saison yeast. Information below:
----
Old World Saison Blend
A characterful blend of two classic Saison strains. Produces complex fruit and black pepper notes along with a reliable, fast and high degree of attenuation. We strongly encourage a free rise fermentation, starting at 22C and rising to ~27C for optimal results. NOTE: One of the strains in this blend contains the STA1 gene, meaning it is a diastatic yeast. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts. Contact us with any questions or concerns. Attenuation: 85+% // Optimum Temp: 22-27+ºC // Alcohol tolerance: High // Flocculation: Medium-low
----
That attenuation though...
What I'm curious about is aging this thing. I had wanted to bottle age it, but due to the slow acting nature of these kinds of yeasts, I wasn't sure if this is a good idea. The dryness isn't an issue for me, but I was a bit concerned about excessive pressure in the bottles. The guy at my LFHBS suggested I plan on using less sugar to prime, but I'm still a bit unsure. I'm brewing anyway, but wasn't sure if I should completely avoid bottling for a few weeks. Suggestions? Advice?