Belgian Dubble with Saison Yeast

[beandaddy]

The timing is right with a hectic life, so I'm going to brew tomorrow. I have the ingredients for a decent dubbel (acquired at the local brewery, last minute), but I'm going to ferment it with a dry saison yeast (lallemand Belle Saison), which is what the local shop had on hand.

It's full steam ahead tomorrow, at the crack of noon (I have a 2 year old), unless anyone has a good reason not to. I'll post the results, and would appreciate any comments.

 

[agrazela]

That yeast ferments every fermentable molecule it can get it's little feelers on. If you want to retain any body in your dubbel, you should probably mash at something like 154F.

 

[beandaddy]

154 temps noted - tomorrow's beer will be an extract batch however, and the special B/45L crystal should lend enough non-fermentables to be OK...hopefully!

 

[tagz]

Let us know how it goes. I was just thinking about doing something similar: pils, Vienna, special b, 3711.