TYB Saison Blend II

[tagz]

Just read on their Facebook page that TYB is releasing the sacc only portion of their farmhouse sour. Interesting! Here's the info:

View attachment ImageUploadedByHome Brew1436441708.325211.jpg

Maybe Biobrewer can toss us a few inside details?

 

[sweetcell]

so has anyone completed a beer with this yeast blend yet? tasting notes?

i brewed on saturday so i'm now on day 4 of fermentation. this beer is in a bucket so i have no idea what it's looking like but activity is slowing down. i'll be throwing in some sugar tonight. should be ready in about a month.

the other half if thus batch is fermenting with 3726. one of these two batches, or possibly a blend of both, will be aged with Lochristi... need to figure out which one would be best.

Maybe Biobrewer can toss us a few inside details?

yes please! all insights appreciated.

any thoughts on saison blend II + lochristi?

 

[Biobrewer]

This is Nick from The Yeast Bay. If you want some info on the Saison Blend II, reply to this thread to Tracy:

https://www.facebook.com/theyeastba...828.1455112111379503/1689648801259165/?type=3

She's used a lot of our products and has a lot of insight into how beers will turn out.

 

[sweetcell]

This is Nick from The Yeast Bay. If you want some info on the Saison Blend II, reply to this thread to Tracy:

https://www.facebook.com/theyeastba...828.1455112111379503/1689648801259165/?type=3

She's used a lot of our products and has a lot of insight into how beers will turn out.

thank you nick!!! tracy wrote "Omg. That Saison II blend. You hit it out of the park with that one. My go-to from now on. Silky mouthfeel. Great esters. Fast fermentation. It's a saison freak's dream come true." - sounding promising!

i cracked my fermentor with the 3726 batch in it and needed to transfer asap so that one was put into a 5 gal Better Bottle with the Lochristi. that means that the Saison Blend II will be bottled straight up, after a light dry-hop (probably a mix of santiam and amarillo, since that's what went in the end of the boil... i like that combo when not overdone).

the Saison Blend II batch is now on day 10. i had a good vigorous fermentation but activity has now stopped. pitched at 70, starting ramping up to 76'ish starting on day 7. might start the dry-hop tonight, at which point i would take a gravity reading.

 

[sweetcell]

might start the dry-hop tonight, at which point i would take a gravity reading.

1.006, down from 1.065, so about 8% ABV - i'm impressed! sample tasted great.

 

[tagz]

Thanks for the updates!

 

[m00ps]

any notes on what it actually tastes like? Citrusy, bubblegum, fruity, peppery, spicey, etc?

Id definitely grab me some if its notably different than the other saison strains I keep

 

[sweetcell]

any notes on what it actually tastes like? Citrusy, bubblegum, fruity, peppery, spicey, etc?

Id definitely grab me some if its notably different than the other saison strains I keep

i must admit that i didn't do a "critical tasting" - it was really late at night, i got out of bed to do this (as i was falling asleep, the calendar implications of not doing the dry-hop right away hit me). that being said, i got big fruit and low spices/pepper. i added amarillo late in the boil so hard to tell if the citrus was from the yeast or the hops. definitely an ester-forward beer, but not over-the-top. i fermented mostly at 70*F with a late ramping to the upper 70's. i suspect that this yeast might reach over-the-top status at higher temps. while i don't remember too many specifics of the sample, i clearly remember being excited by it.

i should be drinking my first carbed example in about 3 weeks. will report back.

 

[Biobrewer]

i must admit that i didn't do a "critical tasting" - it was really late at night, i got out of bed to do this (as i was falling asleep, the calendar implications of not doing the dry-hop right away hit me). that being said, i got big fruit and low spices/pepper. i added amarillo late in the boil so hard to tell if the citrus was from the yeast or the hops. definitely an ester-forward beer, but not over-the-top. i fermented mostly at 70*F with a late ramping to the upper 70's. i suspect that this yeast might reach over-the-top status at higher temps. while i don't remember too many specifics of the sample, i clearly remember being excited by it.

i should be drinking my first carbed example in about 3 weeks. will report back.

It's been 3 weeks! How's it tasting all carbonated?

 

[sweetcell]

It's been 3 weeks! How's it tasting all carbonated?

really frikken good. if i was really seeking to focus on the yeast, i probably would have late-hopped and dry-hopped less (or not at all), and possibly carbonated less, but the overall effect is that this batch is truly delicious.

i'm getting a lot of fruit in the nose, but hard to distinguish between the yeast and the amarillo. i'm getting a nice spicy kick from the beer, but the high carbonation and santiam contribute to that somewhat. the mouthfeel is disproportionately good for a 1.006 beer. not quite as much as French Saison, but right up there.

another bonus: flocc'ed very nicely. beer is clear and yeast is nicely compacted at the bottom of the bottle. no need to leave a half-inch of beer behind.

i will definitely be using this yeast again, but i'm torn between doing a simple grain & minimal hop beer to really explore the yeast, or make another flavor bomb like this one.

i've made 6 batches of saison this year and this one is easily my favorite. this is the might be my new go-to saison yeast. thanks nick!

 

[Biobrewer]

really frikken good. if i was really seeking to focus on the yeast, i probably would have late-hopped and dry-hopped less (or not at all), and possibly carbonated less, but the overall effect is that this batch is truly delicious.

i'm getting a lot of fruit in the nose, but hard to distinguish between the yeast and the amarillo. i'm getting a nice spicy kick from the beer, but the high carbonation and santiam contribute to that somewhat. the mouthfeel is disproportionately good for a 1.006 beer. not quite as much as French Saison, but right up there.

another bonus: flocc'ed very nicely. beer is clear and yeast is nicely compacted at the bottom of the bottle. no need to leave a half-inch of beer behind.

i will definitely be using this yeast again, but i'm torn between doing a simple grain & minimal hop beer to really explore the yeast, or make another flavor bomb like this one.

i've made 6 batches of saison this year and this one is easily my favorite. this is the might be my new go-to saison yeast. thanks nick!

Great to hear it worked out well for you. Our Saison II has been a big hit with the homebrewers and commercial folks. You should give some of our Brett strains a go in secondary after Saison Blend II fermentation. We did a panel with all of our Brett blends following Saison II and Wallonian Farmhouse fermentation, and they're all developing really nicely.

Cheers!

 

[weatherman]

Impressed with this yeast. OG was 1.048 and finished out at 1.004 (aprox 5.8%) fermenting around 75 F for two weeks. Bottled today so should be ready in a few weeks. Hydrometer sample was very good, some slight fruitiness came through.