Saison

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Permalink Reply by Ralph on November 28, 2011 at 9:32pm

My thoughts would be that you should get hold of a saison yeast as it will make a big difference.

 

Try these guys. They will have some more Wyeast in soon http://www.thebrewhouse.co.nz/webapps/category/88908/215726/56776

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Permalink Reply by Dai on November 29, 2011 at 3:14pm

+1 for liquid yeast.  All the work is done for you :)

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Permalink Reply by Chris Scott on November 29, 2011 at 4:54pm

+1 From me too, though I found the wyeast 3724 Belgian Saison took forever to attenuate at the lower end of their recommended temperatures(21-35C). but once it was done, got some amazing flavours from it.

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Permalink Reply by Martin Bridges on November 29, 2011 at 7:08pm

Definitely go the liquid yeast route if you want a "real" saison flavour. 3724 is a nightmare to work with, but 3711 is dead easy. Pitch it at 20 degrees, hold for a few days then ramp up as high as 30 degrees! It'll ferment out ultra-dry.

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Permalink Reply by Chris Reid on November 28, 2011 at 9:41pm

Red wine yeast worked well for me. 

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Permalink Reply by craig shilliday on November 29, 2011 at 5:58pm

Hi Guys

Thanks for the advice ,is it worth the extra cost to go with a liquid yeast i'm not tight just don't know if i can justify the price.

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Permalink Reply by Mike Neilson on November 29, 2011 at 7:51pm

Hell yeah it is for a Saison!! Well I was going to Recomend 2 yeast strains for the fermentation but if your brewing on a budget then 1 would safice, 3724 For Primary fermentation then finish it of with 3711 or 3522 once fermentation has stalled normally 70% with 3724, The reason for the second yeast pitch is that im impatiant and I cant normally wait 4 weeks for the beer to attenuate, as it holds up valuble brewing space. French Saison or Belgain Ardennes are troopers and will attenuate greatly, and will each add a new dimension to the beer with there own esters and phenols.

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Permalink Reply by Dougal on November 29, 2011 at 7:52pm

is it worth the extra cost to go with a liquid yeast i'm not tight just don't know if i can justify the price.

 

Repitch and make several beers with the yeast. I've got an 8% saison that's over a year old and tasting better than ever (really wish I had more), so if you make several different gravities and malt bills you'll get some value out of it.

 

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