my thoughts exactly. with saison yeast, this is going to be an imperial.How did you ever expect a 1.090 anything to be a "refreshing summer night beverage"
my thoughts exactly. with saison yeast, this is going to be an imperial.How did you ever expect a 1.090 anything to be a "refreshing summer night beverage"
my thoughts exactly. with saison yeast, this is going to be an imperial.
I've brewed a lot of Saisons and Belle is very close to what I usually see from 3711, if it's not the same yeast strain it is very similar. Like 3711, Belle plays very well with hops (especially saaz) and even with super attenuation it does not seem watered down. I'll probably do another batch with 3711 for added comparison, but most likely Belle will be my new saison yeast.
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I brewed one up, aimed for ~1.063 OG, expected around a 1.010 FG. I hit 1.067, which isn't too far off.
Belle Saison took it down to .997 over a week. I didn't do any temp control on it, so it more than likely stayed between 75 and 80 the whole time. The beer is very tart and fruity, but with the attenuation being what it was, the bitterness from the hops is more pronounced than I aimed for.
I figure, after letting it sit for a while, the sweetness from the alcohol will balance out the hops.
Molybedenum said:Keep in mind that warming like that is only really applicable to 3724, and not to Belle Saison.
Belle finishes very fast, and I experienced attenuation that was insane, all in the upper 70s / low 80s.
Keep in mind that warming like that is only really applicable to 3724, and not to Belle Saison.
Belle finishes very fast, and I experienced attenuation that was insane, all in the upper 70s / low 80s.
Most reports I've read say closest to 3711, but nothing definitive.
bd2xu said:Can anyone comment on the average time this yeast takes? I haven't used 3711 but I've read it's fast. 3724 took me 6+ weeks at 90+ F to get it finished.
I brewed this batch 13 days ago and I am still seeing airlock activity. Started fermenting just a few hours after I pitched, so very short lag. Ambient temp is about 68 and I'm not doing anything to control temp. Thinking I may go ahead and check the gravity today, if it's below 10 I think I will rack to keg and let condition in there for a week or so before dry hopping. My recipe is a Sierra Nevada clone, AG, 5 gallons, fermented with one pack of Bell Saison.
I brewed a Vienna SMaSH Saison with this yeast recently and was astounded by the attenuation, starting at 1.061 and ending at 1.005,which by my calculations was over 90%. Could this be right?
I was very happy with the result although a brewer friend didn't like the alcohol warmth.
Has anyone used this for a dubbel or tripel in place of T-58?
This yeast is beastly
OG: 1.057
FG:1.001!
6 lb Pilsen DME
1 lb Table Sugar
0.5 Crystal 20L
.75 oz Nelson Sauvin [12.0%]-30 Min
.5 oz Nelson Sauvin [12.0%]-10 Min
.5 oz Nelson Sauvin [12.0%]- 0 Min
Started at 75 F and let it free rise, I think the temp maxed at 82 F. Hydrometer reading after 7 days -1.001, sample tastes delicious. Mostly fruity, pepper is pretty subdued. Going to let it sit for a few more days but I'm sure I could keg it now. Very happy with this yeast
I have been eyeing the Nelson Sauvin for an addition to a saison. Let me know how that turns out.
I used it in a tripel with 12 lbs pilsner, 8 oz. munich, 1 lb flaked barley, and 2 lbs sugar. It brought it from 1.078 down to 1.002. haven't bottled it yet, but the hydrometer samples taste great: spicy, a little fruit, not too hot just a little warm.
misterc said:Has anyone tried this yeast up to 90F ??
Is it too hot or bearable ?
misterc said:Has anyone tried this yeast up to 90F ??
Is it too hot or bearable ?
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