Omega Saisonstein's Monster OYL-500 yeast, anyone?

[Unicorn_Platypus]

#1 thing i've learned about this yeast and the beer it makes: IT CHANGES AND IMPROVES OVER TIME. when my latest brew of Saisonstein was first tapped it was unremarkable. i'd have a taste, then quickly turn to something else. after a month of cold conditioning it literally became a different, and better, beer. i have another batch of Saisonstein in primary right now, once kegged i'm not even going to touch it until it's had at least a month of lagering. if i had to guess, i'd say it has to do with the yeast flocc'ing out - maybe i'll try fining with gelatin this time to see if that gets it to it's better state faster.

This yeast resulted in the best beer I have ever brewed... that's all I know

Agreed that letting it condition for a few weeks will yield a more traditional saison dupont type profile. When it was very young it tasted like a bubblegum bomb which faded almost completely after conditioning.

I also liked it when it was younger, but I also had a very heavy dry hop addition in this batch. It hit a sweet spot for me after three weeks in the keg.

 

[Dem Castles]

Just pitched two packs of this in a 1.045 OG Saison at 72 degrees now.

Any idea how long to leave in the fermenter? Planning on dry hopping with Vic Secret and Waimea

 

[Tyler Hurst]

Just pitched two packs of this in a 1.045 OG Saison at 72 degrees now.

Any idea how long to leave in the fermenter? Planning on dry hopping with Vic Secret and Waimea

It will likely be done in 3 days.

 

[Unicorn_Platypus]

Just raise the temp after 3 days. 10 days total in fermentor should be plenty

I usually let stuff go for two weeks though. Mostly because I brew on weekends and keg on weekends. This one takes time for the flavors to develop anyway. So letting it go the full two weeks before dry hopping probably makes sense. That way the hop flavors are still strong by the time the yeasty flavors clean up.

 

[Dem Castles]

Just raise the temp after 3 days. 10 days total in fermentor should be plenty

I usually let stuff go for two weeks though. Mostly because I brew on weekends and keg on weekends. This one takes time for the flavors to develop anyway. So letting it go the full two weeks before dry hopping probably makes sense. That way the hop flavors are still strong by the time the yeasty flavors clean up.

I'm planning on fermenting at 72 for 1 day, 75 for 2 days, and 77 for the rest of the time.

I'm fairly new to brewing and this is my first time with a Saison yeast. Do you know if I dry hop at 70 after fermentation, will I have to increase the temp for a diacetyl rest?

 

[Unicorn_Platypus]

I'm planning on fermenting at 72 for 1 day, 75 for 2 days, and 77 for the rest of the time.

I'm fairly new to brewing and this is my first time with a Saison yeast. Do you know if I dry hop at 70 after fermentation, will I have to increase the temp for a diacetyl rest?

Raising to 77 is basically the same thing as a diacetyl rest. I dry hop in the keg, but have a pretty intense regimen of flushing out the oxygen in my process. If dry hopping in primary you are better off adding before you raise the temp so active fermentation can absorb some of the residual O2. Are you kegging or bottling?

 

[Dem Castles]

Raising to 77 is basically the same thing as a diacetyl rest. I dry hop in the keg, but have a pretty intense regimen of flushing out the oxygen in my process. If dry hopping in primary you are better off adding before you raise the temp so active fermentation can absorb some of the residual O2. Are you kegging or bottling?

I've just read stuff on hop creep, not sure if this pertains to saison yeast.

However I'm using a spike brewing flex. I've dry hopped 8 batches with a 4 oz dry hop and used cellar science silafine to help drop everything out before kegging.

 

[Unicorn_Platypus]

I've just read stuff on hop creep, not sure if this pertains to saison yeast.

However I'm using a spike brewing flex. I've dry hopped 8 batches with a 4 oz dry hop and used cellar science silafine to help drop everything out before kegging.

Saison yeast is going to attenuate over 90+%

Hop creep should not be a concern as there will be almost no sugars left

Also saisons are supposed to be highly carbonated so hop creep wouldn't be a bad thing for the style

 

[Dem Castles]

Saison yeast is going to attenuate over 90+%

Hop creep should not be a concern as there will be almost no sugars left

Also saisons are supposed to be highly carbonated so hop creep wouldn't be a bad thing for the style

Oh that's right, I forgot about the attenuation.

Thanks for the help

 

[beerisyummy]

I used it once last year in a Saison, which is a style I also have only brewed that one time. As others have observed in this thread, it eats EVERYTHING. My FG was 0.001. The beer was over-carbonated too, so I kinda wondered if I had an infection! I pretty much ruined the beer with too much Grains of Paradise - between that and the uber-dryness I got really tired of drinking it. Had to force the last few bottles down *urp*
That said, I might try it again.

 

[ChuckCollins]

I blended this with Omega Saison II which is De Blaugies or similar. OG: 1.050 and FG: 1.005. 30 IBUs, with Motueka and Mandarina Bavaria BBC, all Pilsner and Bohemian Pilsner grain bill. Bottled 12 days from pitch. Already delicious 5 days in the bottle. The beer becomes better with time, so now after 5 weeks is even more delicious.

Can you share the recipe ?

 

[thehaze]

Can you share the recipe ?

Sure.

Malt - 71.5% Weyermann Pilsner + 28.5% Weyermann Bohemian Pilsner / Mash temperature was 65C/149F for 90 minutes / Boil time was 90 minutes
Hops - 25 gr Mandarina Bavaria BBC at 30 minutes / 25 gr Mandarina Bavaria BBC at 1 minutes + 75 gr Motueka at 1 minutes - around 30 IBU ( less hops than I normally would use, but turned out fine )
Water - Sulfate leaning mash and sparge water ( Sulfate anything between 100 and 200 ppm / Chloride anything between 50 and 100 ppm / Mg and Na at whatever levels you have in your water and Ca will be dependent on the amount of existent Ca in your starting plus whatever is added by the SO4 and CaCl2 ) / Mash pH was 5.3 after 30 minutes / Sparge water adjusted to 5.4 using minerals and phosphoric acid

This was a 23 liters batch, so almost 6.1 gallons of final beer that went in bottles. OG was 1.050 and FG was 1.005 resulting in a 90% apparent attenuation, which allowed me to bottle after 12 days from pitching yeast.

Pitch temperature was 19C/66F. Fermentation temperature was not controlled - I left the beer do its thing at room temperature, which was higher than 68F as this was in June. My notes say a peak of 26-27C / 79-80F for a couple of days. The rise from 19C to 25C took around 24 hours or so. Then 48 hours of intense fermentation and then it slowly cooled down. I believe FG was achieved in 5-6 days, max. I left it 12 days just because I had time.

 

[sweetcell]

saisonsteins monster has officially become my house saison strain. i'm now on generation 5 i believe, i'll squeeze a few more batches out of this pitch before refreshing. i like it's flexibility (tolerates a lot of temps without stalling), it's taste (after some conditioning*) and it dependability (ever since my second batch i've been guessing at how much i'm pitching yet the beers have all turned out great).

*in case any newcomers didn't see this on the previous page: IMO the secret to this yeast is to let it cold-condition (lager) for a few weeks before enjoying. once it rests and clears it becomes a different, and superior, beer.