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I seem to be experiencing something similar with my try at saison with mangrove's jack's M31 yeast. It started out with noticable yeast character that started declining after 3rd of 4th week in the bottles, leaving me with mostly malt forward beer now. The munich and special B malt I used seems...

I do not understand what is the acidity being reported about voss kveik fermentation; however I do get a very big orange note when fermented around 40° celsius. I did like it in my pale ale style recipe brewed recently. These traditional nordic farmhouse ales however seem much more interesting...

That's interesting. I've used apple cider vinegar which has lots of acetic acid recently with two beers I made. Actually the end result was much better than I had ever expected. It really nicely balanced out in bottle conditioning - especially in my recent dark saison, really adding some of the...

I've used Styrian Aurora with BE-134 yeast just recently and can confirm that it does work nicely together. There are other variables one should consider.

Interesting. Can you elaborate on the aroma/flavor profile it imparted to the beer?

Do you have any thoughts on the O2 uptake from the yeast in the context of preserving the hop aromas? Do you think it has any effect at all? Maybe the less flocculant yeast would be better in this regard?

I've done it once with Lallemand Abbey and it worked just as it should.

My 5% ABV 'dark saison' using the BE-134 yeast was ready and indeed very nice to drink about 4 weeks after bottling. Better to wait a week more or so, if not sure and looking for superior results. My bottles were conditioned at room temperature and then individually moved to the fridge for at...

Just a few hours ago I pitched this M31 yeast and observed the same difference in color of yeast grains. Do we have any new data on this yeast, what it might be? Have a great day!

Greetings! I am on a little journey trying to make a rich/complex and a refreshing belgian saison style beer with good drinkability. So far I've tried the Belle saison from Lallemand and BE-134 from Fermentis. I do like both of these yeast. Of these two ime BE-134 is surely more complex. From...

@VikeMan Thanks for your reply. I see your point, yes. It seems I am actually thinking more about my options regarding moving of wort/beer from different kettles/carboys, maybe blending, and the place of fermentation, etc ... I have tried Lallemand's Belle saison so far and managed to make a...

Greetings! Thanks to all of your helpful contributions on this forum. I would love to get your thoughts/recommendations/critique on this fermentation process I have in mind. Adding this detail before explaining. --> I am cooling my wort overnight in a kettle where I do my mash. I do that...

A question for all the brewers on the forum that have used this yeast: How do you like the aroma and the flavor of this yeast compared to other yeasts ? - may they produce more or less esters. I am fairly new to brewing and thus don't have a lot of experience with different yeasts. So far I've...

I am wondering if any of the people using this yeast strain experienced any problems with off flavors ? Especially the sulphur ones (hydrogen sulfide, dms) ? If yes how did they correct ?

All I can say for now is BIG THANKS for all the information in the thread. When I do some experiments I will post about it to further enrich the info.

Greetings everyone! I am very much interested in different microorganism, their uses and functions, may it be at home, brewery, a lab or in nature outdoors. I am glad I found this forum where there's a community discussing about brewing different drinks. I have never brewed before. In a week...