Saison Stupidity (Yeast Comparison)

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strange-steve

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I'd do a wet vs dry and run a blind tasting with your club, to see whether wet is better.
This would be interesting too, I was always biased against dry saison yeasts until I tasted a couple of great saisons made with M29 and Belle.
 
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THanks fellas. It may well be that fewer yeasts, done well, would be a better bet.

Elsewhere, it was suggested to ferment one split portion with 34/70 as a 'proof' of what is offered by yeast.
 
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Another idea would be to get different yeast strains, the ones I am familiar with are belle saison, m29 and be134 and then ferment all 3 types at 18-19c and all three again at 23-24c to see the difference in expression between types and temps. The yeast sample that would make it interesting is the one from varying regions or breweries to highlight the differences.
 

Eramik

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So. Saison Yeasts.
Did you ever fulfill this Saison project?

However the best Saison I ever made was with the yeast cultivated from a 75 cl. bottle of
Saison D'Erpe-Mere (KleinBrouwerij De Glazen Toren) - my local home brew club loved it. Like an idiot I never saved the yeast, but post CV19 I:'ll do it again.
You can still do it. They use BE-134 ;).

I've actually posted a clone recipe for the Glazen Toren Saison.

Anyone using Brewfather can see the recipe here.
 
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