ldgenius2000
Well-Known Member
In the process of developing a house saison that I can reliably produce, I've tried just about every saison yeast strain I can find. All 3 white labs strains as well as the french strain from Wyeast have been attempted. With only slight variations all produced similar results, namely a strong peppery flavor. Now I know that saison strains produce their best flavors at high temps, and I ramp my batches from 65-80 during fermentation so I'm reasonably sure I should be getting some of these flavors. My question for you fine folks is there one strain in particular that gives you all these flavors, or does it need certain precursor ingredients to make those esters? What tips and techniques do you guys have for getting out that taste?