Anyone yet? I can’t really find much practical user information on this “hybrid” Saison yeast. Maybe because it’s not widely available?? I’ve read Lallemand’s web page and it sounds interesting, but don’t they all?
If anyone has any firsthand knowledge, good or bad, I’d be grateful.
Following.
I’m hoping to try this one out soon, too.
I found some early data beginning to roll in at the following link. Looks like we can expect average attenuation of about 82-83%. Not the 90-something of some other saison strains, but still relatively high enough.
Sounds like gist of it is: run it hot (25-30) and use some simple sugar adjunct if you want it to finish as low as a “normal” saison.
the only reason to use this yeast is if you’re worried about diastatic cross contamination-a legitimate worry on the commercial side, but Im not sure how concerned us homerewers need to be
Have you used it?
I don’t necessarily need my saisons of, say, OG 1.055 to turn out being 7% ABV. Maybe I prefer one of a reasonably higher FG and lower ABV.
I feel that those who bottle condition should be concerned about diastaticus - possible bottle bombs.
For me, it’s mainly about the taste and how fermentation temperature might influence the finished beer.
Just looking at Lallemand’s site, Farmhouse is nearly the same as Belle Saison on the “Flavor Wheel”, with the big exception being that Farmhouse apparently is capable of some Tropical Fruit flavors. Interesting.
dont see a reason to. There are already wonderful saison yeasts on the market, and I prefer my saisons highly attenuated
When I bottle Belgian beers, I use Belgian bottles because I aim for high carbonation, but I’ve never seen any surprising over-carbonation with the Dupont yeast specifically. Not all diasaticus strains are equal, and there are other genes that regulate the STA1 behavior.
Right, if you’re at FG before bottling then you have nothing to worry about. Yeast can only create as much carbonation as the fermentable extract will allow. You just need to make sure that fermentation is finished before bottling.
If you haven’t used it, how do you know there’s no reason to use it?
I can’t say from experience because I avoid diastaticus strains, but I’ve read about it. Apparently, cross contamination of a non-diastaticus yeast with just a little diastaticus yeast left from a previous batch can cause a problem. Continued enzyme action and fermentation can be very slow and not be noticed when taking gravity samples three days apart. I read everything I can find about it - maybe it will turn out to be a myth?
I don’t know if it’s a myth, but I haven’t heard of any homebrewers having a problem because of it.
I consistently use yeast that are diastaticus +. I’ve never had any issues with bottle bombs or problems with other ferments. I brewed with these yeasts long before I knew what diastaticus was. I’ve always used plastic fermenters. Once l learned. about it, I do use marked fermenters for these beers.
I don’t want to say that the issue of cross contamination at the homebrew scale is overblown, but as long as you clean well, it’s not a big deal. I’ve never had a problem even with Brett.
Every yeast strain has its own nuances, but once you learn them you shouldn’t have any big surprises when it comes to performance. I use 3711/Belle Saison quite a lot, and I brew several batches with 3864 every time it gets released. Both are diastaticus strains, and I’ve never had any bottle bombs or overcarbonated beers from dozens of batches using these two. I know that 3711 takes an extra 5 days or so to eat the last few points of gravity, so I just plan for an extra week in primary. 3864 ferments like any other Belgian strain in my experience, and even though it is a diastaticus strain it hits 80-85% attenuation reliably depending on how much sugar I use. When it’s done it’s done.
Also, my usual cleaning regimen of PBW and Star San has been sufficient for diastaticus strains. I’ve had no issues with cross contamination going from Belle followed by a lager in the same fermenter.
I just kegged a table saison brewed with this yeast. OG was 1.036, FG was 1.004 for 88.6% attenuation. I haven’t tasted it yet carbonated, so just giving out some real world numbers. I like that it didn’t get super low FG in a low gravity beer.
Jim in Mpls
Thanks for that. Please keep us posted.
I finally ordered a pack, so I’ll get to see for myself (in a few months)!