Getting the taste you want out of yeast.

[Merleti]

I'm thinking this is a yeast usage issue?

I made a Belgium Wit beer that I liked the taste but wanted more spice flavoring out of it. I modeled it after a beer I liked from years ago. After brewing I found the beer I had before. It was a Saison from Brasserie Dupont called Foret. When I compared the two I found the Saison to have a spicy taste as to be suspected. I then found the Foret in a Blanche and it also had a more spice note to it. I know I fermented it in a chamber at 64 deg so do you think I went to low on the temp for the yeast to produce more of a spicy note?

 

[beergolf]

It is a yeast thing. Picking the right yeast and then fermenting at the proper temp is key to getting the right flavors.

This is really true for saisons. The Dupont yeast strain loves heat. If you fermented at 64, that was way too cool, and I am surprised that you even got it to finish at a proper FG. Next time get the temp up. The temp range for that yeast is 70-95. I like to pitch at the low end of the temp range and then let it ramp up. You will have to add heat somehow to get it up near 90 to get the results you want. I use a big cooler full of water and an aquarium heater to get the temps up.

 

[Merleti]

beergolf thank you. I do start low ad end up at 68 deg. I guess I just need to find those exact temps. I will brew on.