New Danstar Belle Saison Dry Yeast?

[SanMarJack]

Kegged and carb'd my first trial with Belle Saison. 1.065 OG and finished to 1.002. Odd thing is it still seems to have a residual sweetness and decent body. Was expecting a very dry finish with this low of of a FG. How are others tasting at close to this?

 

[AndyMac81]

I've had the same flavor profile myself although it always finishes dry. This yeast is a monster during fermentation


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[thaymond]

This one was a great attenuator. All the way to 1.002 from 1.056. It finishes dry, but has some residual sweetness. It's more of a Belgian Pale than a saison. The Nelson was a great choice. Great compliment to the funk of flavor that the yeast provides. It is super fruity in yeasty esters and phenols and the orange and lemon peel late additions, malty with the aromatic and special B, and just enough hop bitterness to offset the fruit basket this guy puts out. Totally digging it.

 

[rockharrier]

Yeah really enjoying my belle saison as I brew my ESB. It's very dry, not the most "saisony" beer I've ever had, but am really enjoying it. Will use again.

 

[MXDXD]

I brewed twice with it, and I can say one thing : HOLY ****ING QUICK STARTING.

Less than 2 hours in both cases, and, in all likelihood, faster than 1 hour in the first case.

 

[orangehero]

Anyone try this yeast without aerating/oxygenating the wort?

 

[chocotaco]

Anyone try this yeast without aerating/oxygenating the wort?

I did one in which I introduced no pure oxygen (did shake the carboy a bit).

Pitched two rehydrated packets into 1.058 wort (was supposed to be 1.068, which is why I had two packets for it... undershot, but later was glad I did because

It started immediately and attenuated down to 1.005. And that is with a pretty high mash of 155. Was targeting 7% ABV with my recipe, and even undershooting 10 points I hit 7.5ish. Good thing I undershot my gravity!

Results are cold crashing now waiting to be kegged, but sample tastes seem promising.

 

[badlee]

I have used it before,but would like to know if anyone has pitched into a wort with very low ph.
I plan on pitching a nice big starter into a wort already chugging with lacto brevis.

 

[smokinghole]

Just curious...

What makes people here say, "now thats a saison"? Must it taste like DuPont? Can it have a strong brett character? Can it be sour? All pils/pale or can it be dark? What about no sugar adjunct? What about terminal gravity, what's acceptable now compared to when "Farmhouse Ales" was written?

Maybe this is a question destined to be its own thread.

 

[orangehero]

I haven't read it in a while, but I don't remember Farmhouse Ales making any rigid definitions and it did cover a lot of the interesting variety found in Belgium (and France). DuPont is the paradigm of the modern style in my opinion. Hennepin is an excellent American example.

 

[sweetcell]

Just curious...

What makes people here say, "now thats a saison"? Must it taste like DuPont? Can it have a strong brett character? Can it be sour? All pils/pale or can it be dark? What about no sugar adjunct? What about terminal gravity, what's acceptable now compared to when "Farmhouse Ales" was written?

Maybe this is a question destined to be its own thread.

sounds good... i've started a new thread on this:
https://www.homebrewtalk.com/f14/what-makes-people-here-say-now-thats-saison-488481/

 

[hopbrad]

i feel like i my beer was very "saisony". After 24 hours I let it go without temp control, I'm in a tropical climate so the beer probably hit mid 80's, maybe even 90's during peak fermentation mid day. so maybe its the higher temps...
Young it had a strong Funk to it. That has subsided now (4-5 months in) with some citrus n spice showing too. I think its a solid strain that can produce a Saison up there with the best.

 

[catdaddy66]

I'm planning a big beer (RIS) soon and am curious about using this yeast as I hear a lot of members raving about its high attenuation. Would it be a good choice for this style?


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[peterj]

I'm planning a big beer (RIS) soon and am curious about using this yeast as I hear a lot of members raving about its high attenuation. Would it be a good choice for this style?


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I would say no if you want it to be to style. I think Belle Saison would probably dry it out too much and give you too much of a Belgian-ish/Saison flavor for a traditional RIS. But, if you're into Belgian Stouts then I think it would probably be worth a try!

 

[hopbrad]

you could try it as a secondary yeast, especially if the primary yeast craps out early. that way youll get most of the flavor from an american or english strain.

I'm planning a big beer (RIS) soon and am curious about using this yeast as I hear a lot of members raving about its high attenuation. Would it be a good choice for this style?


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[sweetcell]

i don't think it would be good in a stout. stouts depend on low attenuation so that there is enough residual sugar to counterbalance the acrid/ashy flavors from the roasted malts. BS would attenuate too much, not leave behind enough (or any!) sugars, and you'll have an unpleasant beer. i supposed you could add back some sweetness via lactose, but then who knows what the right balance is, and lactose has its own flavor, etc. better off using a less attenuative belgian yeast if you want a belgian stout.

now if you want a dark or black saison, BS might be a valid choice... but look up black saison recipes. they don't have nearly as much roasted malt as an imp stout does. they also often use things like de-husked roasted malts to get color but not flavor (again, unlike a RIS).

 

[barrooze]

For what it's worth, Jester King's Black Metal is their Imperial Stout and they use a farmhouse yeast in it because a) all their beers use farmhouse yeast, and b) the attenuation is great in it. After hearing their interview on The Brewing Network where they talk about this, I decided I'd try it on a RIS someday. I haven't done it yet, but plan to someday! I think it'd be a great experiment!

 

[nbird33]

Used this yeast Sunday it had a sulfur smell when I rehydrated. It didn't seem to do anything after minutes pitched into a 1.073 wort. As of 36hrs haven't really seen anything. Checking hydrometer reading tonight. Is it possible I did something wrong?

 

[youreanimpulse]

Inadvertently did a Fresh Hopped White IPA (hoppy wheat saison?) with this yeast when my 3787 starter blew off all its yeast. Pretty happy with it. It's letting the juiciness come through from the orange peel and Citra/Galaxy and the fresh Centennial is the star. May want to try with a Wit yeast later, but pretty cool overall.

 

[youreanimpulse]

Used this yeast Sunday it had a sulfur smell when I rehydrated. It didn't seem to do anything after minutes pitched into a 1.073 wort. As of 36hrs haven't really seen anything. Checking hydrometer reading tonight. Is it possible I did something wrong?

What temp is it at? This yeast likes it warm. It may also be a long growth phase if you only pitched one pack in that high an OG.

 

[nbird33]

What temp is it at? This yeast likes it warm. It may also be a long growth phase if you only pitched one pack in that high an OG.

Pitched 2 packs at about 80° it is now around 69-72° in fermentor.

 

[youreanimpulse]

Should be fine. Time will tell.

 

[nbird33]

Should be fine. Time will tell.

Should I pitch more or just take a reading and see where it is at. Or leave it alone til I go to my secondary.

 

[youreanimpulse]

Oh, definitely wait the full 48 hours before getting in there. Then just peek for activity. If it isn't doing anything you could pitch more yeast, but I'd be surprised. I've had 48 hr lag times before with no issues.

 

[nbird33]

Oh, definitely wait the full 48 hours before getting in there. Then just peek for activity. If it isn't doing anything you could pitch more yeast, but I'd be surprised. I've had 48 hr lag times before with no issues.

Okay, I checked at 40 hrs didn't see anything smelled awesome though. So will wait and check again in the morning then.

 

[nbird33]

Update:
Saw some bubbling this morning hoping this is a sign that it is finally working.

 

[MikeInMKE]

Strange. I brewed a saison, pitched this yeast (rehydrated) in the afternoon, went to a party, and it was bubbling when I got home.

 

[nbird33]

Strange. I brewed a saison, pitched this yeast (rehydrated) in the afternoon, went to a party, and it was bubbling when I got home.

Think my temperature may have been too cold. it is 70° now.

 

[AndyMac81]

I fermented in basement at around 70 F and it worked fine. I wonder if you got a bad pack?


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[chrisroarshack]

I just had a bottle of a two month old Saison made with Belle Saison based on a recipe here on the forum, tastes pretty good! The yeast characteristics are somewhat subdued I think because of an increased pitch rate and not letting the fermenter get into some crazy temps (anything above the 75 ambient of an air conditioned apartment). Either way, peppery with a hint of banana, this is a pretty good yeast in my opinion.