WY3724 starter tastes

Ingredients
1

I made a starter with 3724 and stepped it up today, when I poured off the beer from the yeast I saved it and tasted it… it was kind of winey tasting.  Is that normal?  ???

2

Sounds about right to me.

3

Thanks Denny, for a while I thought I might have contaminated it since I just made a sour mash (which is still fermenting furiously).

4

This one’s been a PITA when I’ve used it…

Keep the heat on it and keep it consistent (75F wouldn’t be too high) or else you wont get the attenuation for Saison.

I used it at the Big Brew a few years ago, and everyone who had used it echoed the importance of this, as well as pitching warm (~80F).

5

I’ve used both the French and Belgian Saison Strains from Wyeast.  The French is easier.  Vigorous Ferment, Done in 1.5 weeks, drops clear.  Belgian–not so much.  I won’t be using the Belgian again.  JMO.

6

Is the French what you would use for a Biere de Garde / Biere de Mars?

7

I’ve never made a BDG or BDM, so I can’t answer that question.