Saison this weekend

[steve_flack]

Just saw this that might be handy for those that don't fancy (or can't do) 30C fermentations

WLP568 Belgian Style Saison Ale Yeast Blend
This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Attenuation: 70-80%
Flocculation: Medium
Optimum Fermentation Temperature: 70-80°F
Alcohol Tolerance: Medium

My guess is that it's blend of 550 and 565.

[steve_flack]

Our survey says 'Uh errrr' Damn stuff has stuck at 1.026 - SLACKERS!

Oh well....I've pitched some US-56 and dropped the temp down to 22C. That should eventually dry out the beer. The samples I've tasted have plenty of flavour so the yeast has done it's job in that respect I guess.

[oblivious]

I though I see it some where that white labs or wyeast recommended pitching yeast to get the gravity down, could be wrong

[steve_flack]

Some people (obviously Dupont) get away with just this yeast in a reasonable amount of time (4 days in the case of Dupont). Others use it for flavour and pitch another one for attenuation. Apparently it will attenuate-only very very slowly-if you give it time.

[oblivious]

So if you where to leave it in the secondary for a few months it will eventually get the gravity down

[steve_flack]

Allegedly so.

I cheated and added US-56

[Barley Water]

Got mine done yesterday, had to judge beer on Saturday (life if rough sometimes) and my daughter had me running around Sunday so I just took Monday off and brewed. Ended up with an O.G. of 1.053, I undershot just a little but that is ok, the farmers did not have that much control over the process either. Other than that, everything went really well so we will now see if the yeast wants to work well. I will probably cheat and add a second yeast once it comes time for bottling. Last time I did it, I used an American ale yeast and it worked out pretty well. This time, I may reyeast with a lager yeast, I was told that this should dry it out even more which I guess makes sense since lager yeasts can get at some types of sugars that ale yeast can't touch.

Steve, if you don't like coriander, you would probably not care for the stuff I make. Between the coriander and the zest of both an orange and some grapefruit, the beer has a very citrus tang to it (along with a little food grade latic acid in the secondary). I suppose I could say I am going for the old farm house retro effect (although I don't have the cajones to actually add some brett to the beer, I really don't want that stuff growing in my brewery).

[steve_flack]

FWIW the US-56 got the beer down to 1.008 (84% attenuation). Not bad but I was hopping for a few extra points. I'm currently chilling the beer to drop the yeast. I plan to rack to a keg and warm condition it in the hope that perhaps the residual WLP565 wakes up and fancies a snack

[steve_flack]

I just chill because I can and it will probs drop a load of the yeast before I keg. I usually fine as well unless it will around a while.

I've never had the facility to chill before and haven't used it with US-56 so I can't say what will work best. Isinglass always works with US-56 for me anyway but maybe that's because I chill my kegs?

[oblivious]

white labs have a new Saison Ale Yeast Blend

WLP568 Belgian Style Saison Ale Yeast Blend

This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Attenuation: 70-80%
Flocculation: Medium
Optimum Fermentation Temperature: 70-80°F
Alcohol Tolerance: Medium

[steve_flack]

I did post about that earlier one.....

[oblivious]

Ok

[oblivious]

The Jamil Show this week is Saison along with a number of yeast topics


http://www.thebrewingnetwork.com/archiv ... -10-07.mp3