WLP565 will be the death of me

[Horsepuncher]

I Love Saisons!

I’m an intermediate brewer. I Build my water from RO, have controlled Fermentation temps, and can’t figure out WLP565.

I don’t have the typical attenuation problems, it’s a beast and alway ferments down to damn near close to 1.000. But I can never get that awesome Saison character that I love. My recent batch tastes like Band Aid. Such a bummer.

I mash around 150°, start fermentation around 65°, hold for 3 days then raise to 75ish. This is exactly what the brewers at Whitelabs recommended when I was at their brewery.

On my last batch I split it and kegged half with brett. That half tastes great! The clean batch, band aid.

What am I doing wrong? Maybe just time to give up on this strain and move to 3711.

 

[Jag75]

Isnt band aid a sign of chlorine , water issues?

 

[riceral]

I thought the same thing but the OP said he uses RO water. Unless the system he gets his water from isn't removing the chlorine

 

[MaxStout]

Do you buy water bulk from the grocery store? Stores don't always change out filters in those machines when needed.

 

[Jag75]

I like the machines that have the service date on them. I check with a TDS meter as well. Been lucky as I usually get 10ppm or less the majority of the time .

 

[Gnomebrewer]

Try a much higher temperature. Just because the brewers at whitelabs like the flavours at 65 (ramped to 75) doesn't mean you will. Using the wyeast equivalent, I start at 75 and ramp to 85.

 

[Horsepuncher]

Thanks for all of the reply’s. Yeah it’s weird, supposedly it RO, and it come from a reputable water store. It’s all they sell. I’ve never had great luck using this yeast. I think my process is pretty solid but maybe it’s something that I’m doing.

 

[brownni5]

Might not be your problem, but I haven't tasted a young Saison yet that can stand up to one with 4 months + in the bottle. A year with a OG around 1.044? Not a problem with a Saison.

 

[RCope]

Disclaimer: not an expert...there's lot's of good advice in the Belle Saison thread. I've brewed a few hop forward beers (22 5 gallon batches), got the process tight enough to be happy with my NEIPA's, but like to try different styles. I'm not even a huge Saison fan but brewed one with 7 lbs Pilsner, 1 lb each of rye, wheat, and oat malt, a lb of honey, 1/2 lb Caramunich and 3 oz of acidulated. Added Coriander, Orange peel, and a bit of black pepper. Used 3711 and pitched at 65 degrees, allowed to free rise to 83 degrees over 4 days. 1.002 FG. Dry hopped at the tail end of fermentation. Force carbed. The flavor is classic saison (a bit more hoppy). So maybe try a different yeast

 

[Horsepuncher]

I wondered about it maybe being too young, but it was packaged about 7 weeks ago. Fingers crossed it just needs some time.

 

[505-Brewer]

Whats your carb level? Low carb and not enough acidity can really ‘flatten’ the flavor profile.

 

[bkboiler]

https://www.aroxa.com/beer/beer-flavour-standard/beer-4-ethyl-phenol/

Surprised nobody has mentioned this...

Band aid can be a result of chlorophenol, but also can be a result of the above compound resulting from Brett activity.
I'd let it age another month and taste again...