Problems with a Belgian Saisn Wyeast

[badducky]

Howdy.

Brewing up a Christmas-y Saison, I've noticed strong phenols in the primary at one week.

It's also supposed to be a finicky yeast, that I did not realize when I began brewing with it. I've just been trying to figure out what's happening in there, as it seems strange.

Somewhere on the web has suggested that Belgian Saison Wyeast will have off flavors that will mellow as the beer matures.

Elsewhere I'm also hearing the chlorine from the tapwater (we have very chlorinated water, here) might be contributing a phenolic quality. I didn't necessarily try to use wet equipment, but I could easily see myself rinsing something thoughtlessly...

I used iodophor to sanitize, and I hear it also might be the culprit.

It's pretty off, right now. Not bacterial, but plastic-y.

But, Belgian Saison is a phenolic yeast strain, and it is supposed to mature out the phenolics, right? Should I wait this out in the secondary? Should I bottle it and store it for six weeks? Should I throw it out and start again with something simpler?

Do others with experience in this particular yeast strain believe that will go away as the beer ages, or might this be a cause of newbie mistakes with cleaning and sanitizing?

 

[wolfman_48442]

I have my first saison using this yeast in my ferm chamber now, so I don't yet have any direct experience.
This yeast likes it retardedly hot, but you don't want to just crank the heat, you need to ramp it.
Mine was pitched at 20 C and I am raising it 2.5 C per day to a final temp of 33.5 C, where it will stay until it is done.
Oh, and worrying about this yeast after just a week is not gonna do you any good. Let it sit for at LEAST 2 more weeks, then see whats up.

I'm hoping you didn't brew with your tap water unless you used camden tablets to neutralize the chlorine - that will get you your plastic-y taste. A little tap water to rinse is no big deal. Same with iodophor, unless you mixed it at an insane strength, it should not be noticible.

 

[badducky]

I used spring water, purchased from the store. I have to strain the tap water through a filter just to make coffee or tea. No way I'm using it for beer!

Thanks for the heads up. I'll just be patient, then!

I will do what my homebrew book says and "Relax, have a homebrew"