« on: June 24, 2011, 08:16:29 AM »
I am going to brew a session strength Saison with O.G. of 1.045. I am using a French Saison yeast strain (3711) that is known to be a workhorse. It was shipped Tuesday and arrived today (Friday). I am sure that the ride in the delivery truck, especially to here in the south will do some damage. So I ordered two smack packs and 3 ice packs. I have ordered this way plenty times before and the pack always swells so I know there is some good yeast, just not 100%. My question is: I have heard that sometimes it is better to under pitch, especially with certain Belgian or German strains if you are really trying to make the yeast works harder which will help to develop their signature characteristic(s) even more. Is this true?
If it is true, considering the style I am brewing, the O.G., & the yeast strain what would you do to get the profile correct? Pitch one or two packs? Or a starter (with one pack)? I would really prefer not doing a starter, but is that the better option in terms of profile and flavor characteristic development?
Also the recommended temp for the yeast is 65-77 F. Would using a temp on or above the higher/lower range help to enhance the profile?