Isn't there anyone who ever used this?
Currently having a beyotch of a time trying to get this one to floc out. Cold crashing got it to stratify a bit, but the only "clear" part of the beer after more than a week at 4ºC is the top 2 inches. Not sure what happened here...
It is also the yeast Stone uses in it's Cali-Belgique ale.
Do you have a source for this? I talked to a brewer at Stone who specifically stated it was a Saison yeast used in that beer. I don't doubt you could get a saison character out of 570 if you fermented it right, but those two bits of information conflict so I'd love to know who's right.
Straight from the Stone website, most definitely Duvel yeast:
http://blog.stonebrew.com/index.php/cali-belgique-the-untold-story/
http://www.stonebrew.com/epic/Wca256c660276b.htm
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