any other styles I could try with Belle Saison yeast?

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twd000

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I brewed the Drew Beechum simple saison recipe about 6 weeks ago and used Lallemand Belle Saison yeast at about 80F. I'm happy with the results, but that's not remarkable in any way.

What's amazing is that my wife is drinking it! Like a full pint at a time. She never drinks beer - she is a cabernet drinker. She hates hops (aroma and bitterness). At one point in college she was known to enjoy a Blue Moon or two.

I can't figure out what she likes - the dry finish from the yeast consuming distaticus, or something else? The saison has a very smooth mouthfeel but no peppery notes that I can detect. It's a chugger for sure.

I'm thinking about trying another style to see if she'll drink that one too. The Lallemand site is not helpful - it only lists saison. Surely there is some other style which would complement this yeast, or will everything just turn out tasting like saison? (good, but not different)

Maybe an American wheat style?
or some dark Belgian style substituting Belle for the abbey ale yeasts?
What about a tripel? Would a diastaticus and POF+ strain be inappropriate there? Would certainly guarantee a non-cloying dry finish!
 
I brewed the Drew Beechum simple saison recipe about 6 weeks ago and used Lallemand Belle Saison yeast at about 80F. I'm happy with the results, but that's not remarkable in any way.

What's amazing is that my wife is drinking it! Like a full pint at a time. She never drinks beer - she is a cabernet drinker. She hates hops (aroma and bitterness). At one point in college she was known to enjoy a Blue Moon or two.

I can't figure out what she likes - the dry finish from the yeast consuming distaticus, or something else? The saison has a very smooth mouthfeel but no peppery notes that I can detect. It's a chugger for sure.

I'm thinking about trying another style to see if she'll drink that one too. The Lallemand site is not helpful - it only lists saison. Surely there is some other style which would complement this yeast, or will everything just turn out tasting like saison? (good, but not different)

Maybe an American wheat style?
or some dark Belgian style substituting Belle for the abbey ale yeasts?
What about a tripel? Would a diastaticus and POF+ strain be inappropriate there? Would certainly guarantee a non-cloying dry finish!

The American Wheat isn't a bad idea. Might work real nice in it. Belle Saison doesn't have the peppery and fruity flavor some saison yeasts do.
 
Used Belle Saison in a sort of imperial Belgian IPA/ Super Saison. Mostly Pilsner with around 10% raw wheat, loads of Amarillo at flameout. I personally really loved it, perfect hops/esters/phenols when young, (big orange, pineapple, peach and banana.)
 
Don't forget about sour saisons. Sour beers with low hop presence are enjoyable to a lot of people who otherwise may not like beer.

https://***************.com/wiki/Sour_beer
 
I'm going to give this a go in an experimental beer soon. Trying to make a low calorie beer big on fruit flavours. Shooting for about 4%, mash at 65C for 90 mins and lots of late and dry hop additions. Was thinking I7/Amarillo/mosaic. So far brew father says 30kcal per 100ml.
 
For me, belle saison does not taste like a saison strain. It has the attenuation but it lacks all the peppery notes and/or spicyness. Therefore, it should work in alll styles, it is just relatively clean.
 
For me, belle saison does not taste like a saison strain. It has the attenuation but it lacks all the peppery notes and/or spicyness. Therefore, it should work in alll styles, it is just relatively clean.

That was my thinking, should work quite well to get the FG down low and clean.
 
Biere de Garde. There's even a lot of variation within that "style" - many pros even can't come together to define style specifics. You could also fruit some of your "boring" saison. Split batches (fruit and non-fruit) could keep both you and your wife happy.
 
On a tangent. I made a stout last year and pitched WB-04 wheat beer yeast because of bad planning. Certainly did not come out bad. Might even make this again.

If you like a dry stout Belle Saison will get you dry.
 
I dunno how I missed this thread but I made a saison with Belle yeast and it's almost done (1005) rn and I was hoping for a lil pepper and clove. This thread is saying it delivers none, but I've read elsewhere that peppery notes and low cloves are all it does. I started it at 72⁰ and gradually increased it to 87⁰ (at around 1035)
Do you guys think I'll get anything out of it at higher temps or is that just not what this yeast does? I also underpitched more than normal as I thought these dry yeast all had 100billion, but these say 60billion. The beer was only 1059 OG. I had originally wanted to use WL belgian saison III, but the store didn't have it and the owner (who IS a knowledgeable brewer) recommended this dry yeast when I described what I was after.
 
I dunno how I missed this thread but I made a saison with Belle yeast and it's almost done (1005) rn and I was hoping for a lil pepper and clove. This thread is saying it delivers none, but I've read elsewhere that peppery notes and low cloves are all it does. I started it at 72⁰ and gradually increased it to 87⁰ (at around 1035)
Do you guys think I'll get anything out of it at higher temps or is that just not what this yeast does? I also underpitched more than normal as I thought these dry yeast all had 100billion, but these say 60billion. The beer was only 1059 OG. I had originally wanted to use WL belgian saison III, but the store didn't have it and the owner (who IS a knowledgeable brewer) recommended this dry yeast when I described what I was after.
If anywhere, you might get something at lower temperatures. I tried as high as 30c and it stayed remarkably clean. I never tried below 20c.

I also read somewhere that repitching might yield better results flavour-wise. It might be that the drying process is not easy on the yeasties and that your need a few generations down the road till they really express what they got. Doing a multi step starter, starting with a small amount of dry yeast would be a possibility to see if this is true or not.
 
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If anywhere, you might get something at lower temperatures. I tried as high as 30c and it stayed remarkably clean. I never tried below 20c.

I also read somewhere that repitching might yield better results flavour-wise. It might be that the drought process is not easy on the yeasties and that your need a few generations down the road to they really express what they got. Doing a multi step starter, starting with a small amount of dry yeast would be a possibility to see if this is true or not.

I saw @DrHans said he got some good esters fermenting below 20c, 17c I think is what he used if I recall correctly?
 
Ok, I have a general yeast question here- does fermenting at high temps (near 90⁰ F) also cause the yeast to take care of diacetyl and other off flavors faster AND negate the need for an extended rest period after fermentation is over?
 
Ok, I have a general yeast question here- does fermenting at high temps (near 90⁰ F) also cause the yeast to take care of diacetyl and other off flavors faster AND negate the need for an extended rest period after fermentation is over?
Yes, but it also might cause undesirable off-flavours or fusel alcohols, depending on the yeast strain and on the stage of fermentation. With the wrong yeast (i.e. not a high temperature specialist like some belgian/saison yeast or kveik) high temperatures at the beginning of the fermentation might end up in a desaster.

I recently dumped a beer fermented with wlp 002, because I pitched it above 23 C and did not control temperature afterwards. One beer and you had a hangover next day, ... fusel alcohols. You don't want that!
 
Yes, but it also might cause undesirable off-flavours or fusel alcohols, depending on the yeast strain and on the stage of fermentation. With the wrong yeast (i.e. not a high temperature specialist like some belgian/saison yeast or kveik) high temperatures at the beginning of the fermentation might end in a desaster.

I reently dumped a beer fermented with wlp 002, because I pitched it above 23 C and did not control temperature afterwards. One beer and you had a hangover next day, ... fusel alcohols. You don't want that!
I should have specified belle saison yeast here, sorry
 
I've used belle saison about six times and always get a distinct peppery nose and lemon taste. More like lemon jif than fresh lemon. It is anything but clean, probably the least clean dried yeast I've used. It also has a lot of body from all the glycerol it produces. I'm amazed anyone can call that a clean yeast. It is somewhat one dimensional in flavour though compared to the better liquid saison yeasts.

Also used it in turbo cider a couple of times, it worked ok there.

As for other styles, I'd probably only use a tiny bit of it to further ferment another beer, to make use of its diastatic abilities.
 
So, it took my saison from 1056 down to 1000.
Beersmith estimated my FG to be 1010.
Was it my 90⁰ fermentation temps or what?
And I agree with whoever said lightly peppery or lemon, but I'm still gettin a lil banana or clove
Great beer either way
 
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