Belle Saison Dry Yeast

[RobB]

Either I'm rubbish with the search function, or this is really new.

Danstar have released a dry saison yeast - Belle Saison.

Release is "Fall 2012", i.e. about now.

Retailers, any idea when this is due?

 

[Bizier]

That is really cool.

I am keen to get my hands on this and the West Coast.

 

[jyo]

That is really cool.

I am keen to get my hands on this and the West Coast.

Agreed. I can't wait to give both a go. So the Saison strain sounds like the 3711 French Saison in description...not very much info in the fermentation temp range though.

 

[keifer33]

Much excited about both this and the West Coast. Will be buying from the first retailer that has this available.

 

[np1962]

I was picking up some other yeasts early October and had a chat about the new yeasts about to be released in 11gm packs, BRY-97-American West Coast, CBC-1 Cask Conditioning Yeast and the Belle Saison. The following is an email I received later that day.
Cheers
Nige

Just sending you the information we discussed earlier today.
Currently we have the Nottingham, Windsor and Munich products in stock and I anticipate we will have the other new products available late November or early December.
I dont have any information on the new Belle Saison yeast as yet and am still in the process of obtaining information on availability but I believe it is on the internet if you would like to track it down.
Please let me know if you have any questions or queries.

Cheers and have a great weekend!

Melissa

Melissa Cleghorn
Warehouse Manager/Administration Support
Lallemand Australia Pty Ltd

 

[Ross]

The Saison yeast should be here mid December & the bry-97 a little earlier.


cheers Ross

 

[RobB]

This could go either way. This is the mob that promised a weizen yeast and then delivered "Munich". Fingers crossed.

 

[Johann]

This could go either way. This is the mob that promised a weizen yeast and then delivered "Munich". Fingers crossed.

The 'Munich' yeast is a Bavarian weizen yeast.

 

[DJR]

The 'Munich' yeast is a Bavarian weizen yeast.

Yep, with not much weizen character

 

[DeGarre]

Yep, with not much weizen character

True. WB06 is much better in that regard.

 

[winkle]

True. WB06 is much better in that regard.

+1 tried both - WB06 wins by a mile

 

[randyrob]

Nice Find MC, Saison is one of my Fav styles esp in Summer. Lookiing forward to trying this one

Rob.

 

[RobB]

I'm just starting to see the first reviews of this yeast from the northern hemisphere, where it seems to have had an earlier release.

This sounds promising: review on Jim's

This was slightly less enthusiastic, although he didn't push the temperature: review on BB

Either way, it would appear that it's not the Dupont strain given how fast it chewed it's way to the FG.

 

[dr K]

It may be a bit early to even guess exactly whre it came from, other than as is stated Belgium.
I am brewing with it next weekend, I may do a standardised beer with 100% pilsener (dingemaans) but most likely a pils/wheat/other blend. If I go strong I will hold at sub 20C for 2 days then let it run.
K

 

[Barry]

Plan to do a WLP565 and Belle Saison Yeast comparision next/this week. Love the style and the heat is right.

 

[Barry]

PS. Been away for two weeks and everything changes or have I sleept for 20 years?

 

[randyrob]

Just grabbed some with my latest Craftbrewer Order, Can't wait to give it a spin.

 

[RobB]

Picked up a sachet this morning and I have thirty minutes to go on the boil. Can't wait.

I'm going to push the temps on this one. I'll probably pitch in the low to mid twenties and then just let it run. I'm hoping to get it into the low thirties.

My OG will only be around 1.042, but that should still give me around 5% abv if this yeast attenuates like I hope it will.

 

[RobB]

Ok, I pitched a bit warmer than expected - about 27 degrees. It was 29 after about eight hours and is now sitting at 30. I feel a bit naughty...........but I won't die wondering what this yeast can handle.

Krausen has come and gone within a day and a half! Despite the air lock going at a mile a minute, there was no volcanic krausen - it climbed about two litres above the liquid surface.

I probably won't take a gravity reading until the weekend, but I'll report back with FG and early taste impressions.

 

[toolio666]

As per my post tonight as well...
http://aussiehomebrewer.com/topic/70619-danstar-belle-saison/

Ran it hotter than I planned, around 32 degrees during the day.

25 hours 1.050 to 1.016... Expected FG 1.011

When do I add my finings and move to CC?

 

[RobB]

1.043 to 1.005 after five days, and I suspect it actually got there a day or two ago. The fermentation temperature got as high as 32 degrees and I am pleased to say that there was nothing hot or solventy about the sample.

The sample was very milky and opaque, so not a lot of flocculation just yet. Aroma was quite fruity; not quite banana, but in that ball park. Flavour was similar with a slight peppery finish. There are probably more flavours in there, but with so much yeast still in suspension, I'm not perceiving them yet.

I'm going to cool the beer down to the low twenties slowly over the next week and then keg. So far it has all been fairly positive.

I should also note that I brew for 11 litre kegs, so I only started with 13 litres. That makes my pitching rate fairly high when you consider my OG.

 

[Yob]

It may be a bit early to even guess exactly whre it came from, other than as is stated Belgium.
I am brewing with it next weekend, I may do a standardised beer with 100% pilsener (dingemaans) but most likely a pils/wheat/other blend. If I go strong I will hold at sub 20C for 2 days then let it run.
K

how did you go with this?

 

[RobB]

A little under two weeks and it's down to 1.001. For a yeast which is not meant to be very flocculant, the sample was pretty bright and the flavours are now a bit easier to define - pears and pepper. There was also a pleasant aroma which I can't describe as anything other than yeasty; a bit like the smell coming off bread dough as it rises.

The fruity aroma was fairly subtle, but that's OK. It's strong enough to notice, but doesn't turn the beer into a daquiri.

So, fruit and spice (tick), a touch of funk (tick), monstrous attenuation (tick) and tolerant of high temperatures (tick). This is definitely a true saison yeast. Everyone will have their own opinion on how this compares to other saison strains (and I think DuPont will always be the favourite, despite its quirks) but this is a worthy addition to the dry yeast stable.

More notes in a week once it's carbed and ready.

 

[Bizier]

A little under two weeks and it's down to 1.001.

:super:
Wicked!

 

[RobB]

OK, it's carbed and chilled now. There are some nice Belgian flavours coming through and it's turned out to be a pretty decent beer. A couple of surprises - it doesn't feel anywhere near as dry as I was expecting it to, although I did use 10% rolled oats in the grist. There is also a sweetness, or at least a perception of sweetness, which I wasn't expecting in a beer which finished at 1.001.

I deliberately made a very simple beer to find out about the yeast - 80/10/10 pils/wheat/oats and a single bittering addition. While I am happy with what I have in the keg, I am already thinking of tweaks to make the next one better. Late hopping is the obvious one. Some orange peel would go well with this yeast, plus some more character in the malt - I'm thinking belgian biscuit might work well.

I'm looking forward to hearing other people's experiences, but for me this gets a tick.

 

[pk.sax]

Haven't used the dry one yet mate. But I'd suggest against late hopping. Doesn't suit the yeast.

Besides that, what you are saying describes saisons really well, so dry but doesn't feel it. Exactly my experience too.

 

[Lurks]

The saison I brewed with Wyeast 3711 has come out predictably dry but surprisingly and pleasantly tart as well.

 

[DeGarre]

5 days and down to 1012 from 1050. Steady but not the most aggressive airlock activity, still in every 7 seconds. Fermenting at 22 degC ie very cool.

 

[doon]

I let mine go at ambient melbourne temps been over 30 for last 8 days. 1060 to 1008 in three days and tastes awesome so far

 

[jyo]

OK, it's carbed and chilled now. There are some nice Belgian flavours coming through and it's turned out to be a pretty decent beer. A couple of surprises - it doesn't feel anywhere near as dry as I was expecting it to, although I did use 10% rolled oats in the grist. There is also a sweetness, or at least a perception of sweetness, which I wasn't expecting in a beer which finished at 1.001.

I deliberately made a very simple beer to find out about the yeast - 80/10/10 pils/wheat/oats and a single bittering addition. While I am happy with what I have in the keg, I am already thinking of tweaks to make the next one better. Late hopping is the obvious one. Some orange peel would go well with this yeast, plus some more character in the malt - I'm thinking belgian biscuit might work well.

I'm looking forward to hearing other people's experiences, but for me this gets a tick.

So after reading your previous description of peppery and pear and now this above, would you say it leans more towards the French Saison strain? Possibly a dry version of this?

Haven't used the dry one yet mate. But I'd suggest against late hopping. Doesn't suit the yeast.

Besides that, what you are saying describes saisons really well, so dry but doesn't feel it. Exactly my experience too.

I dunno, PF. I have used the 3711 on a cube of APA and it was sensational.

Just wondering- has anyone tried this yeast yet in a controlled ferment in a fridge below 30'?