I went to the LHBS a few days ago to get some Belle Saison yeast, to use in a wit beer when the house is warm and I really can't control the temperature. They didn't have any, so I'm going to use T-58 instead and hope for the best. I've used T-58 before in a wheat beer (not wit) and really liked it.
Is it a good idea to underpitch this yeast for more esters? (underpitch --> longer/more multiplication phase --> more ester production)
According to the brewing publication "Yeast" you should never underpitch. You should just use a yeast with a different ester profile.
This yeast seems like a pretty resilient little guy and I'm not sure you will see much more ester production by underpitching. I have accidentally underpitched this yeast and it didn't seem to matter. Very similar flavor profile either way.
Give it a go if your up for experimentation.
According to the brewing publication "Yeast" you should never underpitch. You should just use a yeast with a different ester profile.
This yeast seems like a pretty resilient little guy and I'm not sure you will see much more ester production by underpitching. I have accidentally underpitched this yeast and it didn't seem to matter. Very similar flavor profile either way.
Give it a go if your up for experimentation.
According to the brewing publication "Yeast" you should never underpitch. You should just use a yeast with a different ester profile.
This yeast seems like a pretty resilient little guy and I'm not sure you will see much more ester production by underpitching. I have accidentally underpitched this yeast and it didn't seem to matter. Very similar flavor profile either way.
Give it a go if your up for experimentation.
The_Glue said:Pitched about 1/7th of a pack into 1gal of 1.050 wort which put it into a 90F swamp "heater". Will see what happens.
The_Glue said:Pitched about 1/7th of a pack into 1gal of 1.050 wort which put it into a 90F swamp "heater". Will see what happens.
20 minutes apart? What?!
...Next week I'll be brewing up my third bath with this year. I'm thinking:
-20 IBUs of bravo for bittering and lots of bravo and summit for late additions.
-Even amounts of munich and 2-row for the base malt and just a little bit of caramunich and roasted barley, just enough to get it up to a deep red. Probably a bit of brown sugar while I'm at it.
Hopefully enough maltiness will survive this voracious yeast and there'll be enough hoppiness to balance out the esters a bit. I don't mind them, just don't want them completely dominant.
I've used 3711 for my saisons in the past and I'm giving this yeast a go. When I did session strength beers (1.035-1.040) I added some character malts and even special B AND mashed at 160 in an attempt to preserve some mouth-feel and body with 3711's crazy attenuation, and it still went down to 1.004ish, body intact. I'm thinking of doing one with a simpler malt bill (pils, rye, wheat) at 1.040. Would you guys having experience with this yeast say a high mash temp would still work?
P.S. the only time I didn't get a super-low FG with 3711 was in a yeti belgian imperial stout clone, which was at 1.014. That might not have even been finished, because some bottles eventually started gushing a little.
My second saison (the one with 50% pils 50% wheat and light hopping) went really really dry. Mashed high but the yeast laughed at silly ideas about mashing high resulting in higher FG and went to town anyway.
So dry it has a bit of a sour tang since there's so little maltose left to balance natural beer acidity. Still tasty and very drinkable but the esters kind of dominate a bit. Tastes like a dry "summer" hefe. Doesn't really taste "thin" like a commercial lager or somesuch, has decent mouthfeel just not even the slightest bit sweet.
My third saison (the one you're quoting about) just tastes like a mouthfull of trubby wort now, too early in the fermentation process to know yet.
SWMBO wants something sweet and low in alcohol and I don't have the temp control for anything but saison so thinking:
-2 kilos pils.
-2 kilos munich.
-450 grams crystal 40l.
-Dilute with top-off water until the gravity gets down to 1.033 or so.
-Mash high.
-Veeeeeeery few hops.
Inspired by a clone recipe for Kozel dark (very sweet but tasty malty/caramelly Czech dark lager that my wife loves) I found but without any roasted malts. Looking for something along the lines of an amber psuedo-mild, will call it Nice Guy Ale. Next up will be a saison psuedo-ESB...
This yeast can eat through the normally unfermentable sugars in crystal malt? Seeing how fast it tore through my three batches and how dry it got that doesn`t seem unbelievable...
I'd suggest one of the trappist yeasts instead of saison yeast if you want anything resembling sweet. I suppose you could use the DuPont strain and just let it stall high?
Are there any that can do OK in hot August weather with ****-all in the way of temp control?
Think I'll just use Belle Saison since the dry yeast is easy to use. If even a bunch of caramel malt can't sweeten it up then oh well, it'll be tasty anyway.
The thing is making an IPA without much hops is dumb since that defeats the point of an IPA and making a pale stout is dumb since that defeats the point of making a stout. In both of those cases you can just make another beer instead. But making a sweeter saison isn't necessarily dumb since I CAN'T make another beer instead, I'm pretty much stuck with saisons until the weather cools down and I don't want every single beer I brew for months and months to be bone dry.
Worth an experiment at least. It'll be for guests anyway. For myself I'm eyeing making a strong Saison-braggot that'll be golden and as dry as a bone with maybe some Northern Brewer hops...
Yes, it'll ferment your gym socks if you let it.
So I Take it that this yeast wouldn't be ideal in a Biere de garde?
I think you'll just have to wait until the temp gets below 72 or so... anything but a saison yeast would be gross at high temps.
You could possibly go extreme by halting fermentation at your desired FG with pasteurization or chemicals, but I don't have any experience with that.
I haven't gone through the whole thread so sorry if I'm repeating what's been written already.
I've brewed once with this yeast using EdWorts Rye IPA grain bill hopped with magnum Amarillo and Strisselspalt. I made the "mistake" of adding a pound of honey to make it more farmhouse-like and ended up with a 9.5% beer :cross: I had no idea it would ferment down to 1.002
It tasted really good but was by no means a session beer.
Anyway I read on an old thread here about someone doing a Great Divides Yeti RIS clone and swapping the yeast out with 3711 which turned out very good.
I think I will give this a go with Bell Saison and see what comes out.
14.5 lb pale 2-row
.75 crystal 120
.75 chocolate
.75 black patent
.50 roasted barley
.5 flaked rye
.5 flaked wheat
1.25 oz Chinook 60 mins
1.25 oz Chinook 30 mins
.50 Chinook 15 mins
I have everything here but will sub the C120 with Caraaroma.
Pitched about 1/7th of a pack into 1gal of 1.050 wort which put it into a 90F swamp "heater". Will see what happens.
I just pitched this for the first time yesterday in a Saison, my first all grain batch.
The thing was chugging along like a locomotive within two hours!
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