Lallemand Belle Saison

[barrooze]

Just saw this in BYO and was wondering if anyone has used it yet, and if so, at what temp did you ferment? What was the final beer like? I'd love to be able to use a dry saison yeast...

Thanks!

http://www.danstaryeast.com/products/belle-saison-yeast

 

[apratsunrthd]

I haven't used it but I'm thinking about it. Based on the link attached, I think I'd start at 63, let it get to about 80% finished, bump to 68, let it finish and then cold crash. But that's what I do with all my beers (lowest suggested temp, +5 degree diacetyl rest, cold crash). With a yeast that can allegedly handle up to 90, I'd be curious to see what it does on the schedule I use for Bastogne: start at the lowest temp, let it go wherever it wants, crash when it's done.