I am fermenting a Rye Saison right now with Belle Saison yeast. Did a great job in primary and tasted pretty good as I racked it over into secondary.
I can’t find it in BeerSmith and I would like to have the right yeast listed in the recipe. Does anyone have the specs (Attenuation, Temps, flocculation) so I can create the yeast in beer smith?
Thanks
Here’s what I used:
Flocculation: Low
Min. Attenuation: 85%
Max. Attenuation 95%
(yes you read that right This is the only yeast I have used that got to a Final Gravity of 1.000)
Min. Temperature 64*
Max. Temperature 80*
My attenuation so far is 86% ;D
Thanks
this went down to .97 for me.
Attenuation: 93-97%
Flocculation: Medium-Low
When I racked this over to secondary last week it was down to 1.008 (from 1.060). I noticed today that there was still some activity in the secondary today. Can’t wait to see where this beer ends up.
Just finished fermenting my second batch using this yeast. Went from 1.050 to 1.003. I am letting cold crash in my basement at 55F for a week before kegging. This yeast fermented well even at the cellar temp of 55. I did put a brew belt on after three days to ensure that it finished where I would expect it to.
I’ve gotten it down to 1.000 as well.
It seems to have more ester formation at lower temps than I got at higher temps. The beer turned out very good. I am pleased with the flavor and attenuation. Although I will probably still use WLP565 when I have time for a starter. It’s still my favorite saison strain.
Are you guys pitching 2 packs per 5 gallons? I’ve read this recommended in a few places on the internets and wondered if that was actually necessary or just yeast lab marketing 
The convenience can’t be beat, but for ~$10 ($4.95\packet at my LHBS), I’d rather go to the trouble of a starter with liquid strains I like
I pitched only a single rehydrated packet into a Saison I’ve got going now and wondering what to expect.
i pitched one packet that had traveled un-refrigerated from Philly, to Vermont, and then back to California over the course of a week. it had no problem getting a 1.050 saison down to 1.000ish
Totally unnecessary.
+1. My one packet got down to 1.000 from 1.055ish.
Excellent, thanks dudes! I hadn’t done calculations based on the cell counts listed on llalemand’s site, but figured it would be an appropriate pitching rate as per every other dry yeast out there
Hydrometer sample tasted very nice. Looking forward to seeing how this one shapes up!
I’m not going to go so far as to recommend to intentionally underpitch, but Belgian & Saison strains are much more sensitive to overpitching compared to other ale strains. I’d be less concerned with needing to pitch an additional pack with the Belle Saison than something like US-05 that I want to ferment really clean. And with US-05, I don’t start thinking about using a second pack until the OG gets into the 1.070 range (for a 5-gallon batch).
How does the flavor stack up with 565 or 566? I had a really nice Saison that just finished off in a keg with 566. Many favorable comments…using my LHBS’s award winning recipe. So I can’t take much credit for it, but I did watch the temps meticulously - going from low 60’s for about 4 days then ramped up into the 80’s. It finished off around 1.002…
The yeast contribution from Belle Saison is not as complex as that from 565 and 566 in my opinion.
Of course you can take credit for it. You brewed it.
+1. Or 3724 either. I like it pretty well though.
I only used this one time in a sour beer. Used that yeast, pitched Sour Mix from WL then added Bret Lam from WL too haha. So I can’t attest to the yeast alone but that beer is sitting at 1.000 right now. I added a lb of sugar to it a few months back. Just waiting it out.
I’ll need to brew my saison with this one and see what it comes out like.