Hi,
I brewed a Saison according to the recipe in Brewing Classic Styles. I was told that if the Belgian Saison yeast stops fermentation, I'm free to add more yeast but he didn't specify if I needed to change the fermentation temperature for this yeast. I added California Ale yeast but kept the temperature Saison yeast high (80°). I think that was a dumb idea because I successfully turned a Saison into a Belgian. I used WLP565 and I used WLP001 for additional attenuation.
I've tasted plenty of Saisons to realize that it's way too Belgiany and yeasty to be a true Saison. But, it's a pretty good Belgiany tasting beer.
I guess my question is it possible to add a "clean" yeast to DuPont style Saison yeast at high temperatures without doing what I did? Should I add more Saison yeast next time? Is Champagne yeast cleaner than California Ale yeast? And should I use it next time instead of California Ale yeast?
Back story: I usually brew IPAs and Stouts and now my goal is to brew all the recipes in Brewing Classic Styles. So far I've brewed a Saison and a Kolsch and the Kolsch got contaminated and turned into a Berliner Weiss and my Saison turned into a Belgian Ale. So, far I'm either 0 for 2 or i guess 2 for 2 depending on your tastes...