I used Danstar Belle in a Saison and it was absolute monster in the fermenter.
Yeah, I haven't had one finish over 1.001.
I think I am going to put "airlock is not a language, don't try to learn it" in my sig. I'm glad to see you took a hydrometer sample too, because that is a language you can learn.
I made a 4% session saison this time and it's really refreshing, especially with a squeeze of lemon (going to have to add that in bottling bucket next time), but I'm going to have to get a big one going again with my belle saison slurry. A 7-8% saison with a pound or two of sugar is just so rich and good and dry at the same time, it's even better than a big belgian when you're in the mood for it.
No doubt this yeast is a beast...
In four days... from 1.057 to 1.012
Temperature is ramping up - It'll go drier...
I've been rehydrating per instructions, and pitching one packet. It's usually blasting away by next morning....are people pitching 2 packets or 1? i just realized that the suggested amount is 2 packets for a 5 gallon batch?
i brewed 4 gallons yesterday, OG 1.052. i do have another packet in the fridge if its necessary.
regardless, so far its a beast. I rehydrated, pitched at 80 and it went bonkers within 3 hours. ive been trying to cool it down to 70 so it doesnt blowout, tomorrow I plan to let it go back to room temp
Yeah, I haven't had one finish over 1.001.
Just used this yeast, got really satisfied, but now im getting a little worried. My batch went from 1.064 to 1.005, in three weeks, and it stayed there for four days. Im not sitting on a case of bottle bombs, am i?
I fermented it up around 85F. Lots and lots of clove. No off flavors. It's okay. Other saison yeasts are better.
How would you compare BS with 3711?
I took a sample yesterday, it had a sulfer hit to it that was pretty bad. This goes away, correct?
I took a sample yesterday, it had a sulfer hit to it that was pretty bad. This goes away, correct?
Less pepper, less fruit. Cleaner.
I had lager-like sulfur from this when I fermented around 61. No reason to think this is contamination. It goes away when you bring the temp up to attenuate. If there's any trace, it won't hurt your beer, saison can be kind of lagerlike anyway (aside from all the yeast character).
Sulfur is associated with colder fermentation in general. I don't know if it's produced more by cold-stressed yeast or if it's just a matter of it gassing off when the beer warms up, but an eggy smell in the fermenter is nothing to be afraid of.
Was going to ask the same question. By less, is it far less? 3711 is one of my favorites when making a "fruity" saison and i was curious about this Belle Saison. Is it more Belgian 3724 levels of esters and phenols? (less "upfront")
I just checked my SG on this - it's been 1.000 for five days. I brewed it 12 days ago and the OG was 1.057. It's tasting really good.....
Time to crash it? Or do you think it'll go lower? I've got it sitting at ~ 85f right now.
Also - 3 volumes of C02??? 5oz table sugar per five gallons? Think it's safe for 20oz bottles? I'm kegging half and bottling half.
By then I would imagine I'm dealing with little or no residual CO2....
are people pitching 2 packets or 1? i just realized that the suggested amount is 2 packets for a 5 gallon batch?
i brewed 4 gallons yesterday, OG 1.052. i do have another packet in the fridge if its necessary.
regardless, so far its a beast. I rehydrated, pitched at 80 and it went bonkers within 3 hours. ive been trying to cool it down to 70 so it doesnt blowout, tomorrow I plan to let it go back to room temp
I've used the Belle Saison yeast three times, including once on a straightforward copy of Shipwrecked Saison. I just ordered a five-pack of it online, if that gives you any idea what I think of its performance....
The first time was basically with no temperature control; I was still putting gear together. It came out good. The second time was at low-to-medium temperatures; it came out good. The third time, I ramped up to 90 degrees F for a week, then backed off to 80. I'm expecting it to come out good....
How did the yeast do at 90F? Was it good? Did you pitch at 90F as well?
My buddy has fermented with this yeast at 70F, 80F, and 90F. All of the beers have turned out great. As expected the higher temp fermentations led to a much stronger yeast flavors... spicy, fruity, etc. For this yeast my SOP is to pitch at 70F and hold for a 2-3 days at the most then raise the temp to around 80F or even higher. Great Saison strain. Second to only 3711 IMO.
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