New Brunswick Craft Brewers Association
Uncategorized Boards => General => Topic started by: ECH on July 13, 2017, 12:04:12 AM
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Never used this yeast before, just wondering if I should use glass, or if it would be OK in my Fast Ferment?
Specs do say it has some wild yeast in it, Saccharomyces cerevisiae var. diastaticus according to Danstar's website.
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
I clean with Oxy after use, and then of course a liberal spraying of StarSan before it gets used again, but don't really want to contaminate the FF if what bugs in it are going to latch on to the plastic.
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Anything with a bacteria or wild yeast I would only use glass or stainless even with good cleaning
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That's interesting I've been using Belle Saison in for years never got an infection from it before. That explains why my gravity normally goes down to 1.000 or lower...
It's a great dry yeast I love the characteristics it gives. But like Mike said if your nervous use glass or stainless.
After looking into it all the Lallemand yeast are the same so you can feel as safe to use Belle Saison as you do to use Nottingham, Windsor, London ESB or any of them. I wouldn't be surprised if all yeast strains have a very small percentage of bacteria or wild stuff...
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Yeah, I didn't realize that either. Good to know...
The FF has a lot of nooks and crannies in the valve and trub collector... could potentially harbour some wild yeast. I don't think I'd be too concerned about it. I also am not a microbiologist.
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I think you'd be fine using any fermenter. I'm sure there are a ton of homebrewers using it and they certainly don't advertise it as a wild yeast. Like Roger said, I'm sure most if not all strains have a very small cell count of wild yeast and bacteria. That strain would ferment a rock so keep that in mind when writing your recipe.
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Good to know.
Only have had one batch in the FF breach the air lock, and I don't remember what it was now. Usually enough head space in it to not have to worry about a blow off.
Thinking of using the remainder of my Mandarian Bavaria as the bittering and aroma hops for a saison.
Honestly, with the oxy clean....use about a half scoop, and fill it with hot water, and let it sit over night, so while yeah the yeast can get into all the nooks and crannies....so does the oxy when I clean it. Can't think that much that is organic would survive that.