smokiethebear88
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- Jan 17, 2015
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I live in VA and we have access to a new line of Yeast from RVA Yeast labs in Richmond.
I don't have any temp control plans for the summer yet, however looking at their saison yeast it looks like brewing saisons all summer might be a good work around.
(We don't keep the house too cool in the summer AC on 75F or so)
What do you all think?
The description straight from their website:
RVA 261 Saison I (Dupont): All that is wonderful about Wallonia. This strain produces the fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing. Our advice: against all brewing orthodoxy, ferment this strain hot! Mid to upper 80°F coupled with good oxygenation, and yeast nutrient will help prevent this yeast from stalling out. Patience will be rewarded with this strain, it may take a few weeks after a vigorous fermentation to finish out, but it is worth the wait. For a dry saison, finish with RVA101 or some Brettanomyces
Flocculation: Medium
Attenuation: 65-75%
Suggested fermentation temperature: 75-85º F (can be fermented above 90º F)
Alcohol Tolerance: Medium (10 %)
Website:
http://www.rvayeastlabs.com/ale-strains.html
I don't have any temp control plans for the summer yet, however looking at their saison yeast it looks like brewing saisons all summer might be a good work around.
(We don't keep the house too cool in the summer AC on 75F or so)
What do you all think?
The description straight from their website:
RVA 261 Saison I (Dupont): All that is wonderful about Wallonia. This strain produces the fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing. Our advice: against all brewing orthodoxy, ferment this strain hot! Mid to upper 80°F coupled with good oxygenation, and yeast nutrient will help prevent this yeast from stalling out. Patience will be rewarded with this strain, it may take a few weeks after a vigorous fermentation to finish out, but it is worth the wait. For a dry saison, finish with RVA101 or some Brettanomyces
Flocculation: Medium
Attenuation: 65-75%
Suggested fermentation temperature: 75-85º F (can be fermented above 90º F)
Alcohol Tolerance: Medium (10 %)
Website:
http://www.rvayeastlabs.com/ale-strains.html
