Recent content by Pie11

I think tharnt Belle saison (I don't like) is from brasserie thirez, be-134 form brasserie de blaugies or a selection/breeding for a more reliable yeast from main strain of dupont. I used m29 only once, I'm not sure that is a saison yeast. The profile seems different, without the classic spicy pop.

The first saison yeast is brasserie dupont (that uses a blend of 4 differents strains). But the aromtomic profile is generated mainly from the well known strain that loves fall asleep at 2/3 of the work). The second is brasserie thirez (selected into archive of siebel institute). Brasserie...

Thank you, This a really interesting response: the information that I'm looking for.

Thankyou dmtaylor, but i'm sorry, M41 is a really different yeast than be134, that I use lot of time. With only one m41 usage I'm sure that are differents. Be134 is the classic saison yeast, (there only 2.5 saison yeast strain) with an "open" profile. Citric, pepeppery, fruity. No clove (as...

Hello, I would like to try the m41, for a beer faintly inpired to belgian pale as de koninck pale. I have read a lot of attenuation (that is really high, it's sta-1 positive) but nothing about aroma and profile. I'm looking for informations about aromatic profile and fermentation temperature. I...

The best starting point for diacetyl rest is different for each yeast. With w34/70 you can start when 5-6 gravity points are left. I you do the same with lallemand diamond, you have the warranty of diacetyl flavour in the beer. For diamond lager you must start early, around 33% gravity left...

There is some german beer that use caramel malt: albier uses "biscuit" caramel malt, carahell is done for helles. Not all german beers are indexed by bjcp. Personally I don't see any caramel malt in Marzen or other bayern (bavarian) old traditional styles as dunkel or marzen. Decotion adds some...

My preference for marzen grain bill is: 50% munich ii. 25% pils. 25% vienna. The usage of good quality fresh malt is mandatory. Weyermann or maltrie du chateau are the best for those beers. Use 2 step decotion even if you need more 40 miutes, and avoid melano (that has an hint of harshness, it's...

Welcome here Ayham, I was travelled in Jordan a lot of years ago. I remeber that in Jordan is legal drink wine & beers, but not in public. An I remember some good wines, with the flavour of a sunny day. What is the legal framework for brewery in Jordan? (Curiosity only)

I'm living in Lyon, in the south east. But my beer passion was born when i travelled in belgium.

wit and hefeweizen are "juicy" stiles and historical brewery often uses only one yeast, that is the signature of the brewery. Cask conditioning yeast gerally don't prolifeate on maltotriose filled petri dish. Sta1+ yeast often proliferate very well on lin's agar. It's quite easy to isolate a dry...

My vision is that american beers are more oriented on "a lot of..." otherwise european beer are more oriented in equilibrium. For me there are two reasons: ingredients (european light malts are more has refined flavour and aroma, american classic hops are more fruity and can be used for more...

Lallemand munich classic is a very good yeast for hefeweizen. An more complex alternative is breed a hefeweizen bottle. This stile is not filtered and normally are not pastorised (at least in europe). Lallemand wit is a decent witbier yeast, but is not fitted for hefeweizen. Fermentis wb-06 is...

Probably if appelled hb-06 is the yeast is addressed mainly for hefeweizen

I think wb means witbier. Fermentis communication departement has an orrible reputation, even here in France. It will propose any yeast ad well fitted for quite every style. Fermentis sells some excellents yests (w34/70, s-189, us-05, k-97, ...) but imho wb-06 is not in this group. I used...