I'm planning on brewing a saison soon, and I'd like to choose a saison yeast that doesn't come from the big two. Fruit esters are great, but I'd like to avoid much of a banana ester profile. The last couple saisons I did where too much banana for my taste. Also in the last two, I didn't get much of a spicy, phenolic profile. I got a false bottom for my kettle, so I'm hoping that if I do a ferulic acid rest with this one (which will be easier now mashing in the kettle) that may help.
I've listed below the three yeasts/blends that I've found to be currently available. There are some others that I'm interested in, which unfortunately are not available at the moment.
From these three, please let me know your experiences, opinions, recommendations (methodology, temp, etc.), and overall impressions if you've used 'em.
ECY08 - Saison Brasserie Blend
Source Description: A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness.
Attenuation: up to 80%.
Temp: 75 - 85°F
TYB Saison Blend
Source Description: A blend of two unique yeast strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. Together, they produce a dry but balanced beer with a unique flavor and aroma profile.
Attenuation: 76 - 82%.
Temp: 68 - 80°F
GY018 - Saison Yeast #1
Source Description: Traditional Saison yeast from a French craft brewery. Produces fragrant beer with pepper and fruit notes. Warmer fermentations create more intense flavors. Perfect for accentuating citrus and fruit flavors. High attenuation rates make a dryer beer than Saison #2.
Attenuation: 81 - 83%.
Temp: 64 - 80°F
Thanks, & cheers.
I've listed below the three yeasts/blends that I've found to be currently available. There are some others that I'm interested in, which unfortunately are not available at the moment.
From these three, please let me know your experiences, opinions, recommendations (methodology, temp, etc.), and overall impressions if you've used 'em.
ECY08 - Saison Brasserie Blend
Source Description: A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness.
Attenuation: up to 80%.
Temp: 75 - 85°F
TYB Saison Blend
Source Description: A blend of two unique yeast strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas. One yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. Together, they produce a dry but balanced beer with a unique flavor and aroma profile.
Attenuation: 76 - 82%.
Temp: 68 - 80°F
GY018 - Saison Yeast #1
Source Description: Traditional Saison yeast from a French craft brewery. Produces fragrant beer with pepper and fruit notes. Warmer fermentations create more intense flavors. Perfect for accentuating citrus and fruit flavors. High attenuation rates make a dryer beer than Saison #2.
Attenuation: 81 - 83%.
Temp: 64 - 80°F
Thanks, & cheers.