New Danstar Belle Saison Dry Yeast?

[Zwerski]

I used Danstar Belle in a Saison and it was absolute monster in the fermenter.


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[atoughram]

I used Danstar Belle in a Saison and it was absolute monster in the fermenter.

Yea - I bet if mine were in a carboy, it would be rockin' and rollin' It's hard to see anything but krausen in my roto-molded plastic conical though. I noticed that the temperature on the side of my fermenter was reading three degrees warmer than ambient, so I know those little yeasties are busy!

 

[doublebogey10]

Three weeks after this thing took off, I racked to secondary. Took a sample (which, flat and warm, tasted awesome) and was down to 1.000.
That's from 1.065. This yeast is a beast.



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[fearwig]

Yeah, I haven't had one finish over 1.001.

 

[barrooze]

Yeah, I haven't had one finish over 1.001.

Me too. OG was 1.059. Had 5.5 gallons of Belle Saison and 5.5 gallons of WLP585 going at the same time. 585 ended at 1.002. Both are great and actually somewhat similar in ester flavor!

 

[fearwig]

I made a 4% session saison this time and it's really refreshing, especially with a squeeze of lemon (going to have to add that in bottling bucket next time), but I'm going to have to get a big one going again with my belle saison slurry. A 7-8% saison with a pound or two of sugar is just so rich and good and dry at the same time, it's even better than a big belgian when you're in the mood for it.

 

[atoughram]

No doubt this yeast is a beast...

In four days... from 1.057 to 1.012

Temperature is ramping up - It'll go drier...

 

[IslandLizard]

I think I am going to put "airlock is not a language, don't try to learn it" in my sig. I'm glad to see you took a hydrometer sample too, because that is a language you can learn.

Then I'll put "I yet have to meet a snap lid that seals tight without a gasket" in my sig.

It's all in the stickies. Revvy wrote them and got tired of replying with the same phrases after 10 years.

 

[shoreman]

I made a 4% session saison this time and it's really refreshing, especially with a squeeze of lemon (going to have to add that in bottling bucket next time), but I'm going to have to get a big one going again with my belle saison slurry. A 7-8% saison with a pound or two of sugar is just so rich and good and dry at the same time, it's even better than a big belgian when you're in the mood for it.

I love this yeast for session saisons especially fermenting it really warm. I added a touch of corriander and that was it-pils and wheat malt.


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[Beerswimmer]

Just got my first one with this going the other day, OG 1.062, interested in the speed of this. Sounds like this could be my summer beer if it tastes good. I usually do hefeweiss beers in the summer because of the fast pot to glass time.

 

[hopbrad]

are people pitching 2 packets or 1? i just realized that the suggested amount is 2 packets for a 5 gallon batch?
i brewed 4 gallons yesterday, OG 1.052. i do have another packet in the fridge if its necessary.

regardless, so far its a beast. I rehydrated, pitched at 80 and it went bonkers within 3 hours. ive been trying to cool it down to 70 so it doesnt blowout, tomorrow I plan to let it go back to room temp

 

[doublebogey10]

I pitched one packet on 5 gallons of 1.065 and did not rehydrate.
It took couple days to take off, but it did and roared down to 1.000


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[atoughram]

I rehydrated and made a 1.6L 1.040 starter, stirred it for two days at 80f, and pitched that onto 10.5 gallons.

 

[atoughram]

No doubt this yeast is a beast...

In four days... from 1.057 to 1.012

Temperature is ramping up - It'll go drier...

Checked it again today... Lost some sweetness and it's down to 1.000 give or take .002... IN SIX DAYS!

Wow...

 

[troy2000]

are people pitching 2 packets or 1? i just realized that the suggested amount is 2 packets for a 5 gallon batch?
i brewed 4 gallons yesterday, OG 1.052. i do have another packet in the fridge if its necessary.

regardless, so far its a beast. I rehydrated, pitched at 80 and it went bonkers within 3 hours. ive been trying to cool it down to 70 so it doesnt blowout, tomorrow I plan to let it go back to room temp

I've been rehydrating per instructions, and pitching one packet. It's usually blasting away by next morning....

 

[klinus]

Yeah, I haven't had one finish over 1.001.

Just used this yeast, got really satisfied, but now im getting a little worried. My batch went from 1.064 to 1.005, in three weeks, and it stayed there for four days. Im not sitting on a case of bottle bombs, am i?

 

[piteko]

Just used this yeast, got really satisfied, but now im getting a little worried. My batch went from 1.064 to 1.005, in three weeks, and it stayed there for four days. Im not sitting on a case of bottle bombs, am i?

Unless the yeast stopped before completing for different reasons, like a temperature drop, I'd give it another 2-3 days and, if it's still at 1.005, I would say that the yeast has finished its work.

Cheers from Italy!

 

[ChocolateMaltyBalls]

1 packet is all I ever need, but I keep it below 1.060.


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[highgravitybacon]

I fermented it up around 85F. Lots and lots of clove. No off flavors. It's okay. Other saison yeasts are better.

 

[sweetcell]

I fermented it up around 85F. Lots and lots of clove. No off flavors. It's okay. Other saison yeasts are better.

How would you compare BS with 3711?

 

[highgravitybacon]

How would you compare BS with 3711?

Less pepper, less fruit. Cleaner.

 

[Beerswimmer]

I took a sample yesterday, it had a sulfer hit to it that was pretty bad. This goes away, correct?

 

[piteko]

I took a sample yesterday, it had a sulfer hit to it that was pretty bad. This goes away, correct?

Some yeasts produce it in some amonts (see for example http://www.whitelabs.com/beer/homebrew/listings) but I used this yeast 3 times and never had the sulfury smell. Just my 2 cents here, but I wouldn't exclude that your batch has got some sort of contamination by bacteria or wild yeasts. Please, let us know how it works out.

Cheers from Italy!
Piteko

 

[troy2000]

I took a sample yesterday, it had a sulfer hit to it that was pretty bad. This goes away, correct?

I've never noticed any sulphur smell while fermenting with this yeast, or sulphur taste when the beer is done.

 

[fearwig]

I had lager-like sulfur from this when I fermented around 61. No reason to think this is contamination. It goes away when you bring the temp up to attenuate. If there's any trace, it won't hurt your beer, saison can be kind of lagerlike anyway (aside from all the yeast character).

Sulfur is associated with colder fermentation in general. I don't know if it's produced more by cold-stressed yeast or if it's just a matter of it gassing off when the beer warms up, but an eggy smell in the fermenter is nothing to be afraid of.

 

[TheCanisDirus]

Less pepper, less fruit. Cleaner.

Was going to ask the same question. By less, is it far less? 3711 is one of my favorites when making a "fruity" saison and i was curious about this Belle Saison. Is it more Belgian 3724 levels of esters and phenols? (less "upfront")

 

[Osedax]

I had lager-like sulfur from this when I fermented around 61. No reason to think this is contamination. It goes away when you bring the temp up to attenuate. If there's any trace, it won't hurt your beer, saison can be kind of lagerlike anyway (aside from all the yeast character).

Sulfur is associated with colder fermentation in general. I don't know if it's produced more by cold-stressed yeast or if it's just a matter of it gassing off when the beer warms up, but an eggy smell in the fermenter is nothing to be afraid of.

I second this. I notice a sulfur like smell with this yeast. It cleans up. I love starting this yeast out low and ramping to the mid-70s. It will fade afterward. I am fairly sensitive to sulfur smells. It does seem to always be there with this yeast.

 

[highgravitybacon]

Was going to ask the same question. By less, is it far less? 3711 is one of my favorites when making a "fruity" saison and i was curious about this Belle Saison. Is it more Belgian 3724 levels of esters and phenols? (less "upfront")

Not even close to DuPont. Just generally cleaner, with about 1/3 the esters. Mind you, this is a function of wort composition as well. So more dextrose, higher gravity, etc, with add to the ester profile.

 

[troy2000]

I brewed a batch of Shipwrecked Saison a few months ago using this yeast, and fermented it in the 60's. I gave a bottle to an old high school sweetheart, who's actually more of a wine person. But she told me, "I liked your beer because it was rich, smooth and sweet."

I'm glad she enjoyed it, but that isn't exactly the profile I was aiming for. So I ramped the next batch up ....

 

[atoughram]

I just checked my SG on this - it's been 1.000 for five days. I brewed it 12 days ago and the OG was 1.057. It's tasting really good.....

Time to crash it? Or do you think it'll go lower? I've got it sitting at ~ 85f right now.

Also - 3 volumes of C02??? 5oz table sugar per five gallons? Think it's safe for 20oz bottles? I'm kegging half and bottling half.