Just taken another gravity reading, it’s now at 1.004. Hopefully that’ll be it done, but will take another reading on Thursday.
Awesome. It’s a beast of a strain if it’s 3711 based. Could go lower!
I kegged this on Saturday - it ended up finishing around 1.002 in the end. Had a try of it prior to carbonating, and it definitely tastes like a saison. Just trying to work out the correct length of beer line for the kegerator (getting a rather slow flow with 5’ of 3/16" line).
Had a pint of this last night, and I’m pleased with the results. It’s not what I expected, in that I was expecting a hop forward beer, with the yeast providing some complexity, and this beer is definitely yeast driven, with a little hoppy backnotes (despite me fermenting slightly below the recommended temp range). I’d definitely use the yeast again, it was very easy to deal with and has the benefit of being stocked by my LHBS.
Thanks for the update. Would you say that it is indeed similar to 3711 and perhaps Belle Sasion?
I’ve never used those, so can’t really comment.
It reminded me of the yeast profile I got from WLP565 when I tried to make a Dupont clone. I’ll try a bottle of Dupont tonight and compare.
Can’t wait for someone to assemble a dry yeast origin chart…
hows the mouthfeel and body of the beer?
I just did a batch with a big load of citra at flame out. It went from 1.050 to 1.005 in 7 days. Had it 19c for thre days and 24c for four days. Not happy with the citra part. I hope it will mellow out a bit over time. I wish I had used some noble hops instead. The yeast character is quite subdued, but it is definitely seasonish. It carbed up and cleared in the bottle after four days. I have had one bottle already, and while it is drinkable now, I think it will be quite nice in a few weeks when the citra mellows out a bit. I am happy with the yeast. I don’t think it is quite the same as belle, but is it somewhat close. With 8 grams of sugar per liter, it is maybe a bit to carbonated. Next try will be a low gravity with 30 rye and noble hops. A bit warmer fermented probably. I somewhat think that will be a winner for hot summer days.
I think I remember reading that the S. diastaticus strain sold under the name French Saison is apparently from a French brewery but they get the stock from a Belgian yeast bank.
Having drunk a commercial beer made with WY3711 last week, I think they are probably the same yeast, or at least very similar.