American Saison

[mmitchem]

Not a big fan of 3711.  The mouthfeel is a bit too slick for my palate.  I prefer WLP565, 566.

+1 WLP565 is a really solid saison yeast that I have used a few times with great success. Tastes great.

As for pilsner malt, I used to get a little DMS when I boiled only 60 minutes. Now when I brew anything with pilsner I always account for a 90 minute boil and DMS is a thing of the past.

[snowtiger87]

I use WY 3711 and WLP 565 together to get the best of both.

[goschman]

I don't have any experience with any Saison yeasts so anything will be a good starting point I suppose. Is 565 the one that takes a while to finish and seems to stop after a couple of days?

[andyi]

"I don't have any experience with any Saison yeasts"

You might want to try the 3711 - less finicky 565.  You dont need low mash temps or high ferm temps.

I mash at 152F and it will still get to 1.004-ish with noticeable mouthfeel. Pitch at 66F let freerise to low 70's or where ever it wants to go.

[guido]

I don't have any experience with any Saison yeasts so anything will be a good starting point I suppose. Is 565 the one that takes a while to finish and seems to stop after a couple of days?

I used 565 for the first time.  At the advice of a friend, I cranked it up between 90-90F (with the help of an aquarium heater in an Igloo cooler).  It fermented completely in less than two weeks--from 1.062 to 1.004.  It's wonderful.  I'm kicking myself that I never brewed Saison before.

[goschman]

Thanks for all of the input guys. I think I will stick with the 3711 for my first try. I don't think I have the ability to get the fermenter up to 90 during the winter.