Least "Spicey-Peppery" Saison Yeast?

[andy6026]

I'm looking to brew a saison tomorrow. I'm not a huge fan of the style, but given that summer temps are here, I don't have a ferm chamber and I'll be away for 3 weeks and thus unable to maintain a swamp cooler, it's the only thing I can brew to keep the pipe-line going.

While I certainly don't 'hate' saisons, I'd prefer to keep their usual peppery-spiciness flavours as subtle as possible. What saison yeast should I ideally use to try and achieve that?

Also, I'm strongly considering adding a raspberry extract vial to it - you know those little non-fermentable artificial flavoring vials. Is that a good idea or does anyone more experienced think the flavors will likely clash?

Thanks!

 

[m00ps]

Out of all the saison yeasts I've tried, I'd recommend giving WLP566 Belgian Saison II a go. It is one of my personal favs for its bubblegum and clove like flavors it can produce. Its definitely less spicy and earthy than 3724/WLP565, 3711, and 3726. I like the peppery character though so I usually like to blend it 50/50 with one of those other ones

raspberry would work well with that strain in particular I would guess

 

[tgmartin000]

I'd say pitch a large amount of yeast and oxygenate heavily to cut down on Esther production, also ferment cool. 3711 is pretty clean in those conditions. Personally I'd pass on the raspberry too. 566 is a decent choice too, or the saison III yeast.

 

[BigJack]

I like Danstar Belle Saison. It is one of the least funky saison strains out there, it is affordable, easy to pitch (being dry and all) and it eats fermentables like a honey badger. It just don't give an f.

 

[BigJack]

And yes, I know that reference is ancient. Internet years are like dog years.

 

[andy6026]

Thanks everyone. I decided to go with WLP566 on the recommendations above. I haven't yet decided on the raspberry addition - but that's something I can put off until it's time of keg it.

 

[DrummoRC]

So Andy6026 how did that turn out? I have a interest as I just brewed a batch yesterday and used the same yeast ... so I am curious as to your success? (assuming you may have already or are getting ready to keg\bottle)

Also what temp you maintained? for the first week? If you don't mind...

Just brewed mine yesterday so I still have time to adjust my temps if needed.

Thanks much!

 

[andy6026]

So Andy6026 how did that turn out? I have a interest as I just brewed a batch yesterday and used the same yeast ... so I am curious as to your success? (assuming you may have already or are getting ready to keg\bottle)

Also what temp you maintained? for the first week? If you don't mind...

Just brewed mine yesterday so I still have time to adjust my temps if needed.

Thanks much!

Hi DrummoRC,

Sorry for the really really late reply. It turned out absolutely fantastic (easily within the top 10 beers I've brewed), and even though we're in the dead of winter here in Canada, my girlfriend wants me to brew it again. I was scouring the thread for which yeast I used.
I did add the raspberry extract, but only half the vial. It had just enough hint of raspberry to make you want to take another sip, but by no means enough to over-power it. I really wish I had taken better notes, but this is the recipe I used for 5 gallons:

6 lbs pilsner malt
12 oz wheat malt
9.6 oz munich malt

1 oz Vanguard (60 mins)
0.5 oz Vanguard (flame out)


Yeast (WLP566)
Half bottle of raspberry extract into the keg and racked ontop of it.

Mash at 150

Again, very sorry for the late reply. Thanks!

Edit: Just called the brew shop and they have a record - it was definitely WLP 566 I used.