LF: Washed Saison Yeast

[Waterlogged]

Would like to do a saison in the next week or so.  Does anyone have any washed yeast they don't think they will be using?

[blisster]

I have a vile of White Labs Saison II Ale Yeast you can have.

It was best before Sept 13 but should still be good with a starter...

[blisster]

WLP566

[Waterlogged]

That would be great Pierre.  That would be Set 2013??  I have some wort left over from a pale ale I can use to get her rocking. 

[Al-Loves-Wine]

That would be great Pierre.  That would be Set 2013??  I have some wort left over from a pale ale I can use to get her rocking.

You won't have to worry with that yeast, it will rock waaaayyyy past the best before date. I just used mine from the same date on a 1.5L starter, and it was the only yeast that you could very noticeably see the cell count double in 12 hours. You should be impressed with it Reid, cleans itself up very well. But you can count on an easy 4 week ferment with it. I was at 1.006 after 5 weeks, and believe it still would have dried up more if I had left it. But I had an empty keg that I could hear begging me to fill it with beer.

[Waterlogged]

I have a few saison recipes, some from Brewing Classic Styles and a few from a Brew Your Own article.  Most of them state to rise the fermentation temperature to high 20's low 30's so that may help.  The also suggest some extra fermentables such as sugar to dry it out again.  I was thinking of a stronger Saison for winter so the extra time may not be an issue.

[Al-Loves-Wine]

Yeah easily, It was probably in the 80's where I had left mine fermenting. Taste fantastic, I made something similar to one of Jamie's recipes with all Nelson Sauvin. Should be ready for guzzling tomorrow. Can't imagine I will guzzle many though @ 7.1 abv. 

[jamie_savoie]

I have a few saison recipes, some from Brewing Classic Styles and a few from a Brew Your Own article.  Most of them state to rise the fermentation temperature to high 20's low 30's so that may help.  The also suggest some extra fermentables such as sugar to dry it out again.  I was thinking of a stronger Saison for winter so the extra time may not be an issue.

I prefer my saison without sguar unless I'm brewing something > 1.060.  You don't need sugar to help dry a saison imo.  Any good strain can easily chew wort down to 1.002-004 without problem.  Pitch mid 60s and place the fermentor in the hottest corner of the house and let it free rise.  I happen to have two fermenting in my garage now lol

[Waterlogged]

I have a few saison recipes, some from Brewing Classic Styles and a few from a Brew Your Own article.  Most of them state to rise the fermentation temperature to high 20's low 30's so that may help.  The also suggest some extra fermentables such as sugar to dry it out again.  I was thinking of a stronger Saison for winter so the extra time may not be an issue.

I prefer my saison without sguar unless I'm brewing something > 1.060.  You don't need sugar to help dry a saison imo.  Any good strain can easily chew wort down to 1.002-004 without problem.  Pitch mid 60s and place the fermentor in the hottest corner of the house and let it free rise.  I happen to have two fermenting in my garage now lol

This  style definitly seeems like a way to brew in the summer without worring about cool fermentation temperatures. 

[Waterlogged]

Has anyone ever used Danstar Belle Saison Belgian Yeast?  Noble grape has some and if I make another or possible double batch, would this do?

[Jake]

I was in at noble grape only 2 days ago and they did not stock it ... do you know if they have since got it in?

[Waterlogged]

They have it listed on their website as one they stock but I have not called them yet. 

[Waterlogged]

I just called NG and they have them in Halifax.

[Roger]

Has anyone ever used Danstar Belle Saison Belgian Yeast?  Noble grape has some and if I make another or possible double batch, would this do?

I just bottled my first saison fermented with Belle Saison yeast. However it won't be ready to drink until a month from now. So I can't really comment on the results but the hydrometer reading tasted fine. (warm and flat) 

[Al-Loves-Wine]

I haven't used my package of Belle yet, how dry did yours get Roger? I believe somebody had said the the Danstar was quite comparable to the WLP566 in performance.