Saison Yeast Flavors at diff. temps

[i4ourgot]

So I have two questions one is do you want to make a yeast starter for a saison ? I was thinking that different stresses on the yeast will create different flavors. So if i really wanted to accent some of those flavors wouldn't i want to not have a starter. My next question is does temperature have more of an effect on the flavors produced by a Saison yeast ( I am using white labs Saison II)? Will 60 F produce peppery notes and 80F create more fruity notes.

 

[WhamFish]

I think you want the starter so you are pitching the correct number of cells. You can do a starter and still have a lot of control of pitching rate from batch to batch. You can afford to under pitch in this style, you'll get more yeast growth character, although you may have a longer fermentation ahead of you. I always do the starter and pitch at the rate on Mrmalty.com.

As for the taste notes that come from the different temps. The major taste difference I get in the saison yeasts from temp is how strong the farmhouse character is. I'm sure the peppery-fruity notes change too. Maybe someone else will chime in and comment about them.

 

[petrolSpice]

I did mine at 80-85F and it got very little fruity notes. I used Saison 1 and also made a starter since it was a bigger saison, around 7.5% ABV. It fermented down to 1.011 using all extract and some belgian candi sugar.

 

[zwiller]

No starter for my saisons, but I keep them under 1.060 and are 10% simple sugar... I think you are basically correct on the temps. Lower temps phenols, higher temps esters.

FWIW I always use 3726 (blaugies) for my saisons. I love that yeast! I brewed one Sunday and am holding it at 80F and smells divine.

 

[i4ourgot]

No starter for my saisons, but I keep them under 1.060 and are 10% simple sugar... I think you are basically correct on the temps. Lower temps phenols, higher temps esters.

FWIW I always use 3726 (blaugies) for my saisons. I love that yeast! I brewed one Sunday and am holding it at 80F and smells divine.

What flavor do i get from the phenols and esters from your average saison yeast.

 

[zwiller]

With a typical saison, phenols are the spice/pepper and esters are the fruit/citrus.

 

[beernube]

I currently have a saison in my primary.
living in texas it is tough to keep fermentation temps down without constant attention. I store primary in the darkest and coolest place possible and maintain between 73 and 75. I guess time will tell if I need to pay closer attention to my baby... I am new to all things brewing and learning as I go, but thanks to alot of great info on this site.