dry yeast for biere de mars

[pachuquin17]

Hello! i would like to make a biere de mars batch soon....Because of geography location i can only buy dry yeast. Is the saflager 34/70 dry yeast good enough to make a biere de mars, o what other option do i have to make an accurate style?

thanks!

[pachuquin17]

actually i was thinking using that saflager strain on the warmer side or US-05 or nottingham on the cold side... what do you recommend me?

[redbeerman]

I would go with S-05.  The biere de mars I've had are actually pretty clean tasting.

[pachuquin17]

thanks! any suggestion for temperature profile in fermentation?

[narcout]

I used US-05 on my last biere de garde and was very happy with it.  I started fermentation in the low 60's and let it rise up to about 68 as it started to slow down.  I think it finished around 1.011 (from 1.075). 

[pachuquin17]

do you think this style is like a belgian kolsch version both in taste and aroma?

[erockrph]

I think of this style as a maltier/less spicy Saison. I wonder if T-58 would be a good yeast for this if you keep the temp in the mid 60's.

[redbeerman]

I think of this style as a maltier/less spicy Saison. I wonder if T-58 would be a good yeast for this if you keep the temp in the mid 60's.

Maybe the low 60's.  T-58 will produce bubblegum esters if the temps get too high in a higher OG beer.

[reverseapachemaster]

Biere de mars are very commonly fermented with lager yeast. There should be little to no yeast character. If you are going to use an expressive yeast then ferment it cool in the low 60s to restrain yeast character but allow a small amount through.

[mpietropaoli]

whoops.  I have a batch going right now w/ WY 3711 french saison (lowish - 64 degrees).  waste of saison yeast?  Farmhouse Ales says that you can use a wide range of yeasts for this style. 

[reverseapachemaster]

You can never go wrong with 3711.

[erockrph]

whoops.  I have a batch going right now w/ WY 3711 french saison (lowish - 64 degrees).  waste of saison yeast?  Farmhouse Ales says that you can use a wide range of yeasts for this style.

I was actually thinking the same thing for either the late spring or early fall myself. I'm thinking of building up a pitch of 3711 with a table saison, then use that (fermented on the cool side) for a Bière de Mars that I want to finish with Brett.