Has anyone used it? How does it compare to Belle Saison or WY3711?
I’m planning on making Drew’s Springtime in Amarillo saison, and whilst I can source the the MJ yeast at my LHBS, I’d have to order online for the WY3711.
I’d say “go for it”. I haven’t tried that one (maybe soon though) but I’ve had very good results with several MJ yeasts.
I think you’re right. It’ll save me having to pay postage, and I’ll then know whether the yeast is something I’d like to use regularly.
Add feedback on your experience with it if you don’t mind.
Yes, please. I know others prefer more traditional saison strains, but 3711/Belle is one of my personal favorites.
I certainly will. I’ve mostly used WLP565 for saisons, but find it better suited for traditionally hopped saisons, rather than new world hops. Got to get my kegerator built first, and then it’s getting brewed.
Brewed this on Saturday, as my keg was empty (kegerator still not built), using the MJ yeast, and low colour Maris Otter rather than pilsner. Rehydrated as per MJ instructions, took a while (16hrs or so) to see the yeast take off (not used dry yeast for ages, usually pitch a SNS starter). Will provide more feedback when I start taking gravity samples.
I just brewed a saison with that about three weeks ago, pitching two packets into a five gallon batch and fermenting at 80 degrees. Grain bill was 86% pilsner, 7% Munich, 7% white wheat, and a touch of Carafa Special III, with a single infusion rest of 149 degrees with batch sparge.
Fermentation was fast, vigorous, and otherwise uneventful. It attenuated out as far as predicted by my software and given my grain bill and mash parameters. I kegged the beer after 8 days, and have been drinking it for a few days now. In my first impressions, the beer has a nice fruity flavor and aroma, with a pleasant tartness alongside.
I brewed with WLP565 (White Labs Belgian Saison I) previously; my recollection is that it had more of the spicy and fewer of the fruit notes as compared to the MJ strain. That said, I don’t know how MJ would behave differently at a lower temperature (in the mid-70’s, say, rather than the lower 80’s). Anyone have experience with different fermentation temperatures on that?
Details on the recipe are here: Thumbspike Saison 2.0 | Andy's Brewing Blog
and preliminary impressions are here: Big Batch Update: Saison, Amber Ale, Pilsner | Andy's Brewing Blog
Fruity, tart, less spicy… Sounds a whole lot like 3711 and Belle to me
whats the body and mouthfeel like? 3711 and Belle make the beer feel to gelatinous for my tastes.
For mine, it’s fairly dry, although I think the fruitiness definitely gives the perception of a “rounder” mouthfeel than I would necessarily expect based on attenuation alone (92%, from 1.055 down to 1.004). I can’t say I would describe it as gelatinous, though.
Hi Andy - what temperature did you ferment at? I’ve had it at 18c for the first 3 days, and have lifted it to 20c, planning on gradually lifting it to about 23c to finish off.
I fermented pretty hot…26c. Would love to compare notes with how your lower temp turns out!
Took my first gravity reading this morning - 1.008 after 8 days, down from 1.062 at pitching, currently sitting at 23c. Plan on leaving it at 23c until Thursday, and then crash to 3c and keg on Saturday. This is of course dependent on the gravity stabilising (will take readings on Tuesday and Thursday).
FWIW Saison strains (and Belgians in general) get most of their attenuation done fairly quickly, but the yeast can be slow to eat the last few points. Personally. I never package a saison before 3 weeks. If this strain really is a 3711 type strain, it could easily end up 1.004-1.002 (or even less).
100% agree with this
Yes, yes! That can work out another .001-.005 easily.
Yeah, that’s why I was going to take further readings, and it was dependent on the gravity stabilising. Also, as I’m kegging this rather than bottling, I’m less concerned about it being totally finished. Completely agree if I was bottling though, having learnt the hard way with exploding bottles (the super strong belgian ones too) on an early saison.
Just my opinion - your saison will be more authentic and you’ll like it better if it finishes. A dry 1.004 or less saison is much better than a 1.008. $0.02.
No probs, I didn’t mean to give the idea that I didn’t value your opinion. I’ll just keg it when the gravity stops dropping, if it finishes at 1.008 or 1.002 then so be it.