Author Topic: Belle Saison Attenuation  (Read 1932 times)

Offline BrodyR

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Belle Saison Attenuation
« on: October 08, 2014, 03:45:44 AM »
I recently tried out this yeast - I mashed high with MO and Wheat and it flatlined at 1.000 after a couple weeks! Has anyone else had any experience with the strain?

Offline chumley

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Re: Belle Saison Attenuation
« Reply #1 on: October 08, 2014, 04:01:35 AM »

Offline dmtaylor

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Re: Belle Saison Attenuation
« Reply #2 on: October 08, 2014, 10:41:02 AM »
Yes, take a look at that link.  Apparent attenuation of 95-100% is not uncommon with this yeast strain.  However it has the uncanny ability of being able to attenuate that low without tasting that low.  Still tastes like it's an 1.007-1.008 beer, or I guess what I should say is, there's still a little body left and it doesn't feel watery in the mouth.
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Offline jplowe

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Re: Belle Saison Attenuation
« Reply #3 on: June 17, 2016, 09:36:13 PM »
I recently used Bell Saison yeast for a batch of Shipwreck Saison and i was super surprised how attenuated it was.  I started at 17 brix and moved down to 4 brix.  I used a hydrometer for the final gravity and it was very close to 1.000.  I couldn't tell with the foam around the hydrometer in the tube.  Tastes like a sweet saison but a little boozy on the nose.  I think a few weeks in the keg mellow it out a bit but still very tasty.  This yeast packs a punch!
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Offline brewinhard

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Re: Belle Saison Attenuation
« Reply #4 on: June 17, 2016, 11:17:17 PM »
It almost ferments a bit too much for me, even for saisons. But I do agree that it does tend to leave more body than the hydrometer may reveal.

Definitely no extra sugar or low mash temps need be employed to get this strain to dry out in a reasonable amount of time. Still like WY 3724 way better....

Offline Steve Ruch

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Re: Belle Saison Attenuation
« Reply #5 on: June 18, 2016, 03:54:05 PM »
Would using malt extract that isn't as fermentable keep the F G up closer to 1.010 with this yeast?
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Offline brewinhard

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Re: Belle Saison Attenuation
« Reply #6 on: June 18, 2016, 03:54:47 PM »
Probably would help a bit, but I still doubt it would only attenuate to 1.010.

Offline Philbrew

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Re: Belle Saison Attenuation
« Reply #7 on: June 18, 2016, 04:58:12 PM »
Yeah, that yeast is a beast all right.  When you think it's done, it ain't.  I started a saison at 64*F.  After two days brought it up to 74*F.  After a week it was at 1.005 and I thought it must be finished.  Nope!  It chugged along for another week and ended at 1.001.  Still has some body and mouth feel.  No pepper notes but nice lemony flavor (probably the Cascade hops?) and an interesting hint of anise.  I might go 80sF next batch.
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Offline MJK

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Re: Belle Saison Attenuation
« Reply #8 on: June 21, 2016, 01:18:41 AM »
YEP!!
Made a Belgian Trippel with this one.
It went from1.078 to 1.004.
Stayed there for a while. Six months later I had 2 blow up.
Very delicious beer. Very "Belgianesc" flavor. Called it Area-51.
Guess that was appropriate.
Learned my lesson with this yeast.
Gonna use it to make a hoppy XX-Saison and put it into the HEAT of the garage to ferment.

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