Author Topic: Belle Saison Dry Yeast  (Read 21508 times)

Offline HoosierBrew

  • Brewmaster General
  • *******
  • Posts: 2247
  • Indianapolis,IN
    • View Profile
Re: Belle Saison Dry Yeast
« Reply #75 on: July 21, 2013, 06:22:44 PM »
Yep, I had heard that about the possible connection to red wine strains.  Would make sense. I know that red wine ferments very warm, very vigorously(my brother-in-law is a helluva home winemaker).  Sounds familiar.  I always used 3711 ~ 68F, then ramped up.  But I'm kegging this 90F saison tomorrow, and can't wait to compare and contrast to the prior ones.
Jon H.

Offline morticaixavier

  • Official Poobah of No Life.
  • *
  • Posts: 5690
  • Davis, CA
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Belle Saison Dry Yeast
« Reply #76 on: July 21, 2013, 06:47:40 PM »
I just kegged by batch made with this. It started at 1.038 but I added 1 lb of honey after a couple days so all told it took this beer from 1.045 to 1.000 in about 2 weeks. I started at 65ish per my usuall and ramped up to 74ish  after a couple days. It stayed there the rest of the time and it had no problem finishing.

The flavour is hard to pin point right now because It is not fully carbed but it has a distinct lemony tartness and is otherwise pretty clean so far. I withold judgement.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7225
  • Estilo Casero
    • View Profile
Re: Belle Saison Dry Yeast
« Reply #77 on: July 24, 2013, 06:32:33 AM »
Bottled mine on monday keeping some reserved in a couple of liter PET bottles. This I cold-crashed and transferred off the yeast to different bottles and force carbed this morning with my carbonator caps.

I've been up since 0430 so a beer @0800 is like one with lunch- no?

Very smooth, with some light phenolic and ester notes. Lemony. But Sorachi Ace are the only hops I used so not sure how much they are contributing to the citrus character. Color is pale orange. Could have a tad more carbonation. Needs to condition at least a couple weeks in a warm room. This beer is not ready.

The initial impression is a big thumbs up for the Belle Saison.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline mtnrockhopper

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2884
  • Delaware
    • View Profile
Re: Belle Saison Dry Yeast
« Reply #78 on: July 24, 2013, 06:40:20 AM »
I think basil is lovely in beer. Bison Honey Basil comes to mind. but I also did a no hops basil beer that, once it settled down a bit (I used too much basil) was really nice as well. Dill, well anything's possible

I want to try Rosemary in my IPA. Just keep wimping out on brewday.

That's another one to be very cautious with. would probably be tasty though in the right amount. sort of resiny and piney.
I just tried a rosemary beer and honestly, I thought the rosemary came across very vegetal in a way that reminded me of gourmet soap - not good. And the rosemary was not over the top either.
Jimmy K

Delmarva United Homebrewers - President by inverse coup when the old president ousted himself.
AHA Member since 2006
BJCP: B0958

Offline majorvices

  • Global Moderator
  • Official Poobah of No Life.
  • *****
  • Posts: 6308
  • Polka. If its too loud you're too young.
    • View Profile
    • Yellowhammer Brewing Company
Re: Belle Saison Dry Yeast
« Reply #79 on: July 24, 2013, 07:35:50 AM »
Impressed by this yeast. Pitched @ 64 on Saturday and ramped it up to 68 on Monday and ramped up temp to 78 today but its already close to being done. Nice and spicy and some nice citrus notes. It was a 1.058 OG beer. Didn't rehydrate, either.
Keith Y.
Self appointed "All Grain" section pruner

Offline morticaixavier

  • Official Poobah of No Life.
  • *
  • Posts: 5690
  • Davis, CA
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Belle Saison Dry Yeast
« Reply #80 on: July 24, 2013, 07:43:24 AM »
+1 on the citrus notes. I don't have my notes in front of me but I didn't use any particularly citrusy hops in my batch, except some free centennials (Thanks hop union) from NHC*. I get big lemon. It was particularly apparent at the beginning of the keg when I was getting more actual yeast in the beer.

* I was almost certain I was going to open my suit case in California and find a nice little yellow note from the TSA informing me that the brick of dried green plant material had been confiscated. But it was fine. My clothes smelled lovely as well.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller

Offline 1vertical

  • Brewmaster General
  • *******
  • Posts: 2525
  • [1131.2, 279.6] Apparent Rennerian
    • View Profile
Re: Belle Saison Dry Yeast
« Reply #81 on: July 24, 2013, 07:52:08 AM »
Impressed by this yeast. Pitched @ 64 on Saturday and ramped it up to 68 on Monday and ramped up temp to 78 today but its already close to being done. Nice and spicy and some nice citrus notes. It was a 1.058 OG beer. Didn't rehydrate, either.

So maybe we won't get Banned??  :P
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline majorvices

  • Global Moderator
  • Official Poobah of No Life.
  • *****
  • Posts: 6308
  • Polka. If its too loud you're too young.
    • View Profile
    • Yellowhammer Brewing Company
Re: Belle Saison Dry Yeast
« Reply #82 on: July 24, 2013, 07:56:49 AM »
Impressed by this yeast. Pitched @ 64 on Saturday and ramped it up to 68 on Monday and ramped up temp to 78 today but its already close to being done. Nice and spicy and some nice citrus notes. It was a 1.058 OG beer. Didn't rehydrate, either.

So maybe we won't get Banned??  :P

Not today! ;)
Keith Y.
Self appointed "All Grain" section pruner

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7225
  • Estilo Casero
    • View Profile
Re: Belle Saison Dry Yeast
« Reply #83 on: July 24, 2013, 09:52:33 AM »
Not today!
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline yso191

  • Brewmaster
  • *****
  • Posts: 636
  • Yakima, WA
    • View Profile
Re: Belle Saison Dry Yeast
« Reply #84 on: August 02, 2013, 03:55:27 PM »
So I am going to brew a Saison using this yeast tomorrow - mainly because my LHBS dropped the ball and didn't order Wyeast 3724 like they said they would.  But they had this on hand, and after reading this thread, it seems a good route.  My recipe:

4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 42.3 %
2 lbs Munich Malt (9.0 SRM) Grain 2 21.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 21.2 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 5.3 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 5 5.3 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 18.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.50 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 9 4.1 IBUs
2.00 g Seeds of Paradise (Boil 5.0 mins) Spice 10 -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 11 -
0.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 12 -
0.50 oz Tangerine Peel (Boil 5.0 mins) Spice 13 -
8.00 oz Honey [Boil for 5 min](1.0 SRM) Sugar 14 4.8 %
0.50 oz Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 15 0.0 IBUs

I intend to mash low, 152*.  This should, according to BeerSmith result in:
An OG of 1.047; 22.5 IBU; 5.9 SRM; ABV 5.2.

I intend to pitch at 65*, then after 36 hours bump the temperature up 1* every 12 hours until it sits at 80* a week later.

Thoughts?
Steve

Offline dmtaylor

  • Brewmaster
  • *****
  • Posts: 773
    • View Profile
Re: Belle Saison Dry Yeast
« Reply #85 on: August 02, 2013, 06:17:49 PM »
Personally I would mash even lower at 148-149 F.  And I would back off quite a bit on the Munich.  But it's your beer and it will still taste great without those little suggestions.  Looks great.
Dave

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)

Offline majorvices

  • Global Moderator
  • Official Poobah of No Life.
  • *****
  • Posts: 6308
  • Polka. If its too loud you're too young.
    • View Profile
    • Yellowhammer Brewing Company
Re: Belle Saison Dry Yeast
« Reply #86 on: August 02, 2013, 08:02:51 PM »
I mashed mine at 148 for 90 minutes and it went down to 1.004 from 1.058 with this strain. I brewed two, one pitched at 64 and the bulk fermented at 68 and another fermented at 80. I preferred the cooler fermented one - way more complex yeast flavors. The warmer fermented one if fine but not as complex.
Keith Y.
Self appointed "All Grain" section pruner

Offline majorvices

  • Global Moderator
  • Official Poobah of No Life.
  • *****
  • Posts: 6308
  • Polka. If its too loud you're too young.
    • View Profile
    • Yellowhammer Brewing Company
Re: Belle Saison Dry Yeast
« Reply #87 on: August 02, 2013, 08:04:44 PM »
So I am going to brew a Saison using this yeast tomorrow - mainly because my LHBS dropped the ball and didn't order Wyeast 3724 like they said they would.  But they had this on hand, and after reading this thread, it seems a good route.  My recipe:

4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 42.3 %
2 lbs Munich Malt (9.0 SRM) Grain 2 21.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 21.2 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 5.3 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 5 5.3 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 18.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.50 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 9 4.1 IBUs
2.00 g Seeds of Paradise (Boil 5.0 mins) Spice 10 -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 11 -
0.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 12 -
0.50 oz Tangerine Peel (Boil 5.0 mins) Spice 13 -
8.00 oz Honey [Boil for 5 min](1.0 SRM) Sugar 14 4.8 %
0.50 oz Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 15 0.0 IBUs

I intend to mash low, 152*.  This should, according to BeerSmith result in:
An OG of 1.047; 22.5 IBU; 5.9 SRM; ABV 5.2.

I intend to pitch at 65*, then after 36 hours bump the temperature up 1* every 12 hours until it sits at 80* a week later.

Thoughts?

My thoughts are, too much going on. The key to saison is the yeast character. All that you have going on there is going to overpower what be yeast bring to the table. My .02.
Keith Y.
Self appointed "All Grain" section pruner

Offline morticaixavier

  • Official Poobah of No Life.
  • *
  • Posts: 5690
  • Davis, CA
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Belle Saison Dry Yeast
« Reply #88 on: August 02, 2013, 08:08:40 PM »
So I am going to brew a Saison using this yeast tomorrow - mainly because my LHBS dropped the ball and didn't order Wyeast 3724 like they said they would.  But they had this on hand, and after reading this thread, it seems a good route.  My recipe:

4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 42.3 %
2 lbs Munich Malt (9.0 SRM) Grain 2 21.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 3 21.2 %
8.0 oz Honey Malt (25.0 SRM) Grain 4 5.3 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 5 5.3 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 18.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.50 oz Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 9 4.1 IBUs
2.00 g Seeds of Paradise (Boil 5.0 mins) Spice 10 -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 11 -
0.50 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 12 -
0.50 oz Tangerine Peel (Boil 5.0 mins) Spice 13 -
8.00 oz Honey [Boil for 5 min](1.0 SRM) Sugar 14 4.8 %
0.50 oz Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 15 0.0 IBUs

I intend to mash low, 152*.  This should, according to BeerSmith result in:
An OG of 1.047; 22.5 IBU; 5.9 SRM; ABV 5.2.

I intend to pitch at 65*, then after 36 hours bump the temperature up 1* every 12 hours until it sits at 80* a week later.

Thoughts?

My thoughts are, too much going on. The key to saison is the yeast character. All that you have going on there is going to overpower what be yeast bring to the table. My .02.

+1 I would drop the Vienna and honey malts and all the spices. I would actually up the munich to maybe 3 lbs and up the honey (or other simple sugar) by .5 lbs.

other than that it looks good. and obviously it's your beer so do what you want. I really like the nelson with the Belgian yeasts by the way the white wine character really works with fruity esters and spicy phenolics.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller

Offline thebigbaker

  • Brewmaster
  • *****
  • Posts: 702
  • Denver, CO
    • View Profile
Re: Belle Saison Dry Yeast
« Reply #89 on: August 02, 2013, 08:10:28 PM »
I too fermented mine in the low-mid 60's, basically by accident.  I mean to raise the temp, but forgot about it so I decided to keep it at 63-64 for the rest of its duration.  I really liked how it turned out and as I mentioned earlier in this thread, I'll keep this yeast in these temp ranges for future brews.

I didn't mash mine as low, I was at 153 for my mash and my gravity finished at 1.008.  Initially I thought it was due to the lower fermentation temps, but next time I'll lower my mash to 148-149 and see what that does.
Jeremy Baker

"An escalator can never break: it can only become stairs. You should never see an Escalator Temporarily Out Of Order sign, just Escalator Temporarily Stairs. Sorry for the convenience." - Mitch Hedberg