Dry Saison Yeast
Posted: Wed May 29, 2019 11:31 am
Has anyone got any advice for getting the most out of the Lallemand Belle Saison dry yeast: the best spicy fruity flavours and full attenuation? As I understand it, along with a very fermentable wort, this will be all about providing the right initial temperatures and changes in temperature through fermentation.
For other saison yeasts (white labs I think) I have heard starting at 20C for the first few days, then day by day increasing by 1C up to 28C works. Markowski’s Farmhouse Ales book states (with photographic evidence) that Dupont ferment their saison at 30C! Being used to usually fermenting my beer with British & American ale strains, these seem like phenomenally high headache inducing temperatures. Presumably this isn't the case with a saison strain?
I have used the Belle Saison yeast before and had success getting a very low finishing gravity but until now I have not been able to control temperature (sorry!), so have previously waited until middle of summer to brew this style. However, I’m not sure I have ever really got the right yeast flavours: I get lemony fruit but they haven’t seemed particularly peppery.
Bit of background info, the beer I’ll be making this weekend is a light coloured Saison, inspired by Saison Dupont Vieille Provision. Belgian pils malt for the majority of the grist but with the addition of some raw wheat (10% of grist for grainy texture) and some honey for increased fermentability. Mash at 64C. Goldings hops for bittering, Celeia & Goldings for aroma and flavour. OG1050. 25 IBU.
Are there any tips people have for using the Lallemand Belle Saison dry yeast in a beer like this?
Thanks,
Rob
For other saison yeasts (white labs I think) I have heard starting at 20C for the first few days, then day by day increasing by 1C up to 28C works. Markowski’s Farmhouse Ales book states (with photographic evidence) that Dupont ferment their saison at 30C! Being used to usually fermenting my beer with British & American ale strains, these seem like phenomenally high headache inducing temperatures. Presumably this isn't the case with a saison strain?
I have used the Belle Saison yeast before and had success getting a very low finishing gravity but until now I have not been able to control temperature (sorry!), so have previously waited until middle of summer to brew this style. However, I’m not sure I have ever really got the right yeast flavours: I get lemony fruit but they haven’t seemed particularly peppery.
Bit of background info, the beer I’ll be making this weekend is a light coloured Saison, inspired by Saison Dupont Vieille Provision. Belgian pils malt for the majority of the grist but with the addition of some raw wheat (10% of grist for grainy texture) and some honey for increased fermentability. Mash at 64C. Goldings hops for bittering, Celeia & Goldings for aroma and flavour. OG1050. 25 IBU.
Are there any tips people have for using the Lallemand Belle Saison dry yeast in a beer like this?
Thanks,
Rob