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Hey there, I recently did a Saison with this same yeast. I can control my fermentation temps so I fermented at a steady temp of 28 deg C. As you noted, it takes of very quickly and seems to be done in four days. I leave it to ferment for three weeks. One week to do its job, one week to clean...

Hey chaps, I use the MG range if yeast. I keep the stored in the freezer. Brew day, take two packs out and let them get to room temperature. I do my grain partial mash. When I start the boil. I heat 230ml of water up to 92 deg F. Sprinkle both packs of yeast over the water, cover with foil and...

Irish moss at last 15 minutes of the boil. Two weeks fermentation. Third week isinglass. Beer comes out clear. Cheers Craig