+1 to less is more. Several of my beers use no more than base malt plus 1 or 2 other malts. Too many specialty malts in alot of styles give you the muddy beer effect.
No, this is a good point. I fermented the one I pitched on the cool side in a 12 bbl (372 gallon) batch. The one I fermented warmer was a 12 gallon batch. Both were good, just liked the former one better. But could have something to do with volumes.
I plan on doing a good bit of experiment on 12 gallon batches with this strain in the next few months and I will post what I find here! Looking forward to what you all find as well.
I want to input accurate info into BeerSmith. Can someone tell me what the attenuation range is for this yeast?
I don’t have an exact number, but apparent attenuation is really high with this yeast. It’s like 95%.
or 100%. My batch finished at 1.000, maybe a hair under so 101%?
+1, Mine just finished fermenting, gravity went from 1.062 to 1.003 in just under a week. Pitched about 64 and it topped out at 72 degrees. From the taste of the wort I think I still like WLP565 & WLP566 better, but that could be just what I am used to and expect. It is nice to see dry yeast users will have broader choices.
Some taste notes from my batch that I tapped today.
Great foamy head, fine bubbles, hint of lemon and bread on the aroma. Smooth on the palate
with good mouthfeel, peppery sensations without the pepper flavor, spicy. Dry to a nice place.
I fermented very warm and with Keith’s notes, next time I will reduce the temps to
see if I get more phenolics. I was a 3711 man, but now, maybe this is my new goto saison strain.
Mine was a mosnter! It took 5 gallons down from 1.080 to 1.001 in 2 weeks fermented from mid-60’s to 72 at the highest. I think it will be good eventually, but right now it is just too damn hot from the alcohol. :o
I will be using this yeast for a Saison this week and I’m concerned with fusel production. I agree that an elevated fermentation temp is required to produce the esters and phenols that are characteristic of the yeast, but I’ve had far too many beers in judging that display fusel alcohols…much to the dismay of my head the next morning. Many of those beers were not Belgians and the yeasts probably aren’t suited to high temp. But can this yeast be relied upon to avoid fusel production if fermented at 78 to 80 F?
I’m going to have to heat my fermentation chamber to achieve that elevated temp, so its no problem to moderate the temp a bit.
You’ll get good flavor and less fusels lower than that. I say shoot for 73 F, or maybe like 75 F maximum. You don’t need to go hot. I think some folks have even said they like the results better at lower temps than warmer. I haven’t done an experiment yet to know for sure but I loved mine at 73 F.
I got good complex flavor results pitching at ~64 and letting it rise no higher than ~74. lots of lemon. some spice and funk, no fusels that I could detect (and I get wicked headaches from fusels)
Are you pitching one or two 11 g packets for 5 gallons of wort?
I pitched 2 packs.
I used this yeast on a second pitch into half a 10 gallon batch of a late-hopped IPA, fermented in the mid 60’s, then dry hopped with Sorachi Ace.
I am loving it.
Almost my exact method and almost my exact interpretation on flavor.
I pitched a single packet. I can’t imagine needing more than that unless the gravity is quite high. My packet had also travelled from Philly to Vermont, then back to california over the course of a week with no refrigeration.
At 1.069, I wish I had pitched 2 packets. I don’t think a single was enough.
Did it stall on you? it ripped through 1.048 in 2 weeks (< 1.002)
Ditto here. One packet took my 1.059 pumpkin beer down to .999 in less than 2 weeks.
2 weeks? That is not ripping. My typical ale ferments are done in less than a week.
But with respect to the results above, my 1.069 batch did finish out in 2 weeks. Maybe that is typical.