M29 or Belle saison

[Cestrian]

Never done a saison but quite fancy giving it a try, especially in this heat.

the options at the moment are mangrove jacks M29 or Lallemand belle saison. Haven’t got time for liquid yeast.

any advice on which might be the best option would be much appreciated!

 

[Agentgonzo]

I like belle saison. Reliable and I've had good results from it. I've not used M29 before though.
MJ don't make their own yeast, so their one will be a repackaging (or blend) of another dried saison yeast, which could be belle saison

 

[sifty]

I used 2 pkts of M29 recently in a rhubarb saison. Went well, but my first saison so nothing to compare it to...

 

[Agentgonzo]

https://www.thehomebrewforum.co.uk/...9 was fruit, with strong,well, a mix of them.

 

[Cestrian]

https://www.thehomebrewforum.co.uk/...9 was fruit, with strong,well, a mix of them.

thanks.. think I will go with belle saison.

 

[dad_of_jon]

Never done a saison but quite fancy giving it a try, especially in this heat.

the options at the moment are mangrove jacks M29 or Lallemand belle saison. Haven’t got time for liquid yeast.

any advice on which might be the best option would be much appreciated!

They are both great.

try to keep some for at least 6 months it just keeps getting better.

11/07/2019 - saison 3 - brew 51 yellow
3750ml boiled chase spring
100g cascade - 6 min boil
Added 740g GS - hop stand 20 mins
3 kg extra light DME
500g - DWE
MJ m29 french saison yeast
1069 at 26
01/08/2019 - 1004 - 8.53%

note that you will get very close to 1.000 with both yeasts.

if you bottle a bit higher than 1.006 ish I found they can get very carbonated if kept over 2 summers.

 

[Agentgonzo]

6 min boil

Typo?

 

[Northern_Brewer]

I like belle saison. Reliable and I've had good results from it. I've not used M29 before though.
MJ don't make their own yeast, so their one will be a repackaging (or blend) of another dried saison yeast, which could be belle saison

No "could" about it, M29 is repacked Belle.

 

[BassoonBrew]

I've used both, depending what's in stock. Typically 90-95% attenuation, and usually ferment around 25C to maximise the lovely flavours! Latest was 1034 og - > 1002 fg (94%, ~4% abv)

 

[dad_of_jon]

Typo?

no seriously, 6 min boil then left in for hop stand. I use larger amounts of hops for bittering so can reduce boil time. I've found I retain more hop flavor/aroma too. Bit more expensive with hops but less energy used.

 

[Sadfield]

There's possibly only two commercial true Saison strains on the market. One from Thiriez and one from Dupont. Yeast isn't the whole story, though.

https://www.google.com/amp/s/beeran...-de-baets-explains-saisons-greatest-myth-the/

 

[Agentgonzo]

and usually ferment around 25C to maximise the lovely flavours

+1 to fermenting warm.
My last batch of saison was a bit cooler, and you could notice the difference

 

[Cestrian]

Well turns out I could only get hold of M29. Popped round to see Ben from KegThat on my way home from work.. what a nice chap! but according to northern brewer it’s repacked belle anyway. Will get this on tomorrow and ferment at 25C.. thanks BassoonBrew!

Any tried and trusted killer recipes would be most appreciated.

Cheers!

 

[dad_of_jon]

Here's 3 i've done. The last brew was a partial mash as I normally do extract brews. I've enjoyed ALL the saisons i've done, BUT they do need 3-6 months to come into their own.

11/06/2017 - brew 31: saisons to be cheerful part 2 - silver top
og 1058 fg 1.005 = 7%
pitched at 26
100g ahtanum 5.5% aa - umm probably 10 mins top.
2kg medium dme
1kg dwe
450g gs
21litres

11/07/2019 - saison 3 - brew 51 yellow
3750ml boiled chase spring
100g cascade - 6 min boil
Added 740g GS - hop stand 20 mins
3 kg extra light DME
500g - DWE
MJ m29 french saison yeast
1069 at 26
01/08/2019 - 1004 - 8.53%

02/08/2022 - red alert - brew 75 - red cap
250g caramunich 3
500g bestmalz red x
mj m29 french saison yeast
1 kg dme
2 kg dwe
100g amarillo
mash 4:1 = 3 litres mash temp 68c for 1 hour
heat water to 72.7
pour 4 times grain weight in water into mash pot. mash at 67C temp for 1 hour
remove 1.5 litres from fv to boil in kettle for sparge.
remove 1.8 litres from fv keep at room temp
low sparge due to thin mash and add further water from fv until 4-6 litres then boil with lid on for 20 mins - hops in 5 mins then flameout sit for 30
30 mins sanitizing kitchen for 10:15 start
11:00 ingredients selected - fv filled with water checked for leaks. boiling water in mash pot to sanitise prior to mashing. 1/2 crushed campden tablet stirred into liquor. strike water boiled in kettle yeast rehydration water set aside.
11:45 strike water down to temp.
11:50 grains mashed 30 mins at 68c
12:45 yeast rehydrated at 37c
13:10 wort reached boil
13:30 flameout. hops added for 20 min hop stand.
14:30 added dme/dwe and hops and boiled wort. topped up to 21.5litres
pitched yeast at 30c
1057 adjusted
all tidyied up by 15:00
10/08/2022 - 100g NS dry hop
13/08/2022 - fg 1009 - 6.43%

18.67l bottled