I just kegged a table saison brewed with this yeast. OG was 1.036, FG was 1.004 for 88.6% attenuation. I haven't tasted it yet carbonated, so just giving out some real world numbers. I like that it didn't get super low FG in a low gravity beer.Jim, what temp did you ferment at?
Jim in Mpls
I fermented on the low end-I pitched at 65, let it free ride up to about 68, then bumped it up to 72 to finish.
I would definately ferment it warmer next time.
Lallemand says "In most cases, lower
fermentation temperatures (close to 20°C) will primarily give notes of
banana and clove, something that is much closer to Belgian blonde and
Belgian wit style ales. When fermented closer to 30°C, we observe that
traditional Saison characteristics are much more predominant. Brewers
reported their beers as having more peppery notes, fruitiness, red apple,
Other members of my club brewed with this yeast and the warmer fermented beers were more bubblegummy and saisony. My beer turned out nice after some conditioning. I need to tweak the recipe some for more body.