WLP 565 vs. Belle Saison

[ddicker60]

Making a saison and my LHBS has both, wondering what would be best for fruity taste as well quicker fermentation?

 

[beergolf]

I think that Belle Saison has more fruit than 565 (3724). I have used it quite a few times and am very impressed. It is. a beast like 3711 and will finish very low. It also is not as temp sensitive as the DuPont strain, which if the temp is not very high it can take a long time to finish.

 

[psubrewer]

Just brewed with Belle saison for the first time. Very fast fermentation. Took a 1.055 to 1.008 in 3 days.

I wonder how it would do in a golden strong ale.

 

[bierandbikes]

Thinking about trying this yeast. I saw a previous post about pitching 2 packets. Are 2 packets or a starter required for a 5.5 gal (approx 1.055 OG) batch?

Also, any of the spicy/earthy notes at 68-70 degree range?

 

[psubrewer]

I pitched two packs for 12 gallons of 1.052 and it attenuated quickly.

Regarding tasting notes, I really enjoyed this beer and it did very well with saaz aroma hops. Not a ton of spiciness and I got quite a bit more fruit than I was expecting.

I pitched at 65 and then let it naturally rise over the course of a few days.

This is a yeast I'll be using again for sure.

 

[bierandbikes]

Thanks for the reply. I am checking with my LHBS to see what they have. Hopefully either this or the 3711. I am hopping with Saaz and EKG. What did you raise it to? I can either let it go where it wants or use the aquarium heater to raise it in a somewhat controlled manner. I would like to get some of the spicy notes but always happy to have the fruit in a nice light farmhouse beer.

 

[psubrewer]

I brewed this in the summer when ambient temps in my basement were in the mid 70s. I chilled and held at 65 for a day or so then let it rise uncontrolled outside of my ferm chamber.

I would suggest you try to get this to finish in the upper 70s to low 80s which may require a heat source this time of year depending on your location.

My fermentables were 85% 2row, 5% c40 and 10% table sugar to help dry it out a bit. I used magnum to bitter and dry hopped with saaz.

 

[Barnesie]

Another option if you can find it is 3463, Forbidden Fruit. I've only used it once, but found it produced amazing aromas on its own fermenting in the mid 70s.