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General Category => Yeast and Fermentation => Topic started by: HopDen on January 18, 2018, 01:26:08 pm

Title: Secondary yeast strain
Post by: HopDen on January 18, 2018, 01:26:08 pm
Last year I made a Lavender Saison which garnered a lot of positive feedback. This year I want to tweak a few things, one of which is using a secondary yeast to accelerate attenuation. I'm going to use Wyeast 3724 Belgian Saison for the primary. I could just let the temps ramp up to the high side but I don't want to coax higher esters or phenols. Any suggestions or experience using a secondary yeast is greatly appreciated!
Title: Re: Secondary yeast strain
Post by: kramerog on January 18, 2018, 01:39:54 pm
Zymurgy had an article addressing just this issue.  IIRC, Belle Saison is added shortly after peak krausen to help finish the fermentation without contributing much to the flavor profile.  I've done it once and prefer the warm fermentation with some degassing to get the beer to ferment dry.
Title: Re: Secondary yeast strain
Post by: denny on January 18, 2018, 02:03:14 pm
Last year I made a Lavender Saison which garnered a lot of positive feedback. This year I want to tweak a few things, one of which is using a secondary yeast to accelerate attenuation. I'm going to use Wyeast 3724 Belgian Saison for the primary. I could just let the temps ramp up to the high side but I don't want to coax higher esters or phenols. Any suggestions or experience using a secondary yeast is greatly appreciated!

On Experimental Brewing, we discovered that the key to getting good performance from 3724 is open fermentation. 

https://www.experimentalbrew.com/experiments/saison-yeast-airlock-vs-open-ferment-does-it-prevent-stall

https://www.experimentalbrew.com/podcast/episode-18-saison-under-pressure
Title: Re: Secondary yeast strain
Post by: HopDen on January 19, 2018, 07:17:00 am
Thanks for the good info. I was not aware of  back pressure issues. Cheers!