boswell
Well-Known Member
Planning on a simple saison using this yeast, anyone having issues with bottle priming? Either over or under carbonation? It seems like the yeast is a beast.
Planning on a simple saison using this yeast, anyone having issues with bottle priming? Either over or under carbonation? It seems like the yeast is a beast.
Planning on a simple saison using this yeast, anyone having issues with bottle priming? Either over or under carbonation? It seems like the yeast is a beast.
so what's the consensus on this yeast?
high temps = fruity tastes?
low temps = spices?
or is it the other way around? I'd like more citrus out of it, what temp should i aim for?
IslandLizard said:This is a very promising yeast. The re-hydration procedure seems picky but important. There is only a narrow temperature range and the yeast can't be re-hydrated in wort, only water. The instructions provided, even on DanStar's website are incomplete. I extrapolated it with the one given for Notty. First you hydrate without stirring for half an hour. Then you must stir it to dissolve all the yeast, and let it sit another 10 minutes, before you pitch. Pitching directly into wort may kill it.
Thanks for posting this information!
m3n00b said:So this is my first saison. Everything Ive read says not to worry about temp control so I'm trying not to. Brewed yesterday. Pitched at 75. Today its up to 84. Should I be worried about fusels or anything like that? I want the fruity esters. Should I set my ferm chamber to 80?
I fermented mine at 90-95. No fusels. No fruity esters but I wasn't going for fruity. Taste awesome though.
m3n00b said:Thanks. Can you describe the taste a bit?
m3n00b said:So its been up to 86 and has died down to 84. I smell a ton of banana when I open my chamber.
Yes, I wouldn't worry about that too much. Almost all the banana I got from it was during early fermentation, I put it down to just the smell of fermentation with this yeast. No banana evident in the finished beer. Have to say I love this yeast and will definitely use again.
Just cracked a Saison with this yeast.
(FYI)
Grain bill: 9 lbs pilsner
1 lb white wheat
8 oz Vienna
1 oz Styrian Goldings (Bittering)
1 oz Tettnanger (Aroma)
Belle Saison yeast
Tasting notes:
Smells like apricot, peach and lemon. Tastes of citrus, summer fruit. Very peppery and spicy. Very funky beer. I like it.
How do you all think this would work in a dubbel?
might work but i don't think it's the best yeast for a dubbel. i'd be concerned about it being too spicy, and too attenuated. you can try managing these (ferment cool, mash a little higher, maybe throw in a few extra crystals and cut down on sugar)... but at some point it's just better to get the right yeast for the job instead of trying to shoe-horn a yeast into a style.How do you all think this would work in a dubbel?
EmeraldTab said:What is the proper rehydration/starter method for this yeast? The instructions seem a bit vague...
Thanks
Enter your email address to join: