I’m starting this tread to get comments, advice and experiences on using Inland Islands INISBC - 294 (French Saison)
From what the brew shop guy says this is very similar to the Wyeast 3711 and I’d rather find a good local yeast than have it shipped half way across the county.
I’m using this in a extract Saison I pitched yesterday. Here’s how the recipe went and results so far. I’ll keep this updated on the results of yeast and the general recipe.
7 gallons Denver water
2 teaspoons gypsum
1lb Carared steeped 30mins @ 157-153f
6.5lbs Pils LME
1.0lb Bavarian Wheat DME
90 minute Boil
1oz Styrian Golding (2.6AA) @ 60mins
1oz Saaz @ 60 mins (3.0AA) @ 60mins
1oz Styrian Golding (2.6AA) @ 30mins
1oz Saaz (3.0AA) @ 0mins
½ teaspoon Wyeast nutrient @ 10mins
8oz Table Sugar @ 10mins
1oz Saaz (2.4AA) dry hop addition
5 gallons in the fermentor
OG: 1.058
Pitched at 68f and let rise to 72f. No starter. After12 hours I saw a small amount of airlock movement and foam collecting on the surface.
After 24 hours it got up to 75f was fermenting along really well, nice fat krausen.
From what the brew shop guy says this is very similar to the Wyeast 3711 and I’d rather find a good local yeast than have it shipped half way across the county.
I’m using this in a extract Saison I pitched yesterday. Here’s how the recipe went and results so far. I’ll keep this updated on the results of yeast and the general recipe.
7 gallons Denver water
2 teaspoons gypsum
1lb Carared steeped 30mins @ 157-153f
6.5lbs Pils LME
1.0lb Bavarian Wheat DME
90 minute Boil
1oz Styrian Golding (2.6AA) @ 60mins
1oz Saaz @ 60 mins (3.0AA) @ 60mins
1oz Styrian Golding (2.6AA) @ 30mins
1oz Saaz (3.0AA) @ 0mins
½ teaspoon Wyeast nutrient @ 10mins
8oz Table Sugar @ 10mins
1oz Saaz (2.4AA) dry hop addition
5 gallons in the fermentor
OG: 1.058
Pitched at 68f and let rise to 72f. No starter. After12 hours I saw a small amount of airlock movement and foam collecting on the surface.
After 24 hours it got up to 75f was fermenting along really well, nice fat krausen.