Anyone got experience with this yeast? I picked up a packet from HBC with my last order and am looking to use it in a rye saison.
I have a saison on the go with this. Its just coming to the end of rapid fermentation.
Dont have personal experience of this yet, but a guy at our club made a very good saison with it. It gave good, rustic flavours, and was very crowd pleasing.
Another guy had less luck. Knowing the 2 brewers in question, this could be a process issue.
It eats sugar like nobodies business. It can take 1.050 down to 1.006. You will have to consider that when you are planning your recipe. I love the idea of a Rye saison, but I am not sure if the dryness from the rye, will balance with the low attenuation. You might need something else in there to bring it together.
It also *might* work beautifully. And I think I might put this to the test very soon, as I am loving a rye pale ale that I bottled last month. (40% rye pale, 40% MO, 10% Munich, 10% Cara-pils)
Interested to hear more.
+1
Wouldn't mind giving it a blast if you don't want it.
I'm putting a recipe together and hope to brew on Wednesday as long as nothing else comes up.
Quote from: Tubomyces on January 26, 2014, 10:31:49 PM
It's your's for a tenner. ;)
I'll buy you a glass of Or down the LC.
I'm going to leave brewing this one for another week or so. I have a new temp controller on the way so I'll leave it till I can play around with fermentation temps. Plan is start off at normal pitching temp and bring it up to 29-30 over a few days.
So i got around to brewing with the Danstar Belle Saison yeast last week and took my first sample today.
Dropped from 1.050 and is sitting at 1.005 at the moment.
Fermentation temps were. pitched at 21 for 3 days before upping to 24 for 2 then 26 for 2 days.
There is still activity in the airlock so I'm going to leave it another day or so before dropping the temp and move it to secondary.
Sample is nice and dry and the rye comes through nicely.
I think I'm going to use gelatin or isinglass if I've any left to clear it out and bottle in some nice champagne style bottles with cork and cage. Should be a lovely summer beer. So far the dry saison yeast is looking good.
Will update this when I get around to bottling.
I bottled at the end of feb, and just sampled my first brew yesterday.
Great saison character from this yeast. Takes a bloody age to floc though.
The yeast have given up at 1.004
Sample is very tasty. Should be perfect if we get a summer this year.
It's a bit of a wild one though my beer. Too easy to drink for a 6.5% beer. Think I will try another saison soon, but change the recipe about, think I will make a rye saison this time.
Good yeast.