Patience... Belgian Saison Yeast

I made a beer with this strain with all pilsner malt, one hop, and mashed around 150 so it was a pretty fermentable wort. It took about 6 weeks and stalled a couple of times (looked done but actually wasn't). Fermentation was quickly vigorous and in mid 80s for first few days before tapering down naturally. Ambient in warm apartment with 15 degree down sleeping bag wrapped around the carboy.

Beer turned out great, worth the patience. I can see how a brewery on a production schedule might shun away from this strain, but for a homebrewer it's nice to be able to just let it rest.

 

I've never had a stall but I don't seal the lid on my bucket, just place it on top to keep the bugs out. @drewbage has said that he thinks the yeast is pressure sensitive or something.

Patience is probably a good thing with most beers

 

First generation of this strain is always slow to finish for me. Subsequent pitches reach terminal in a matter of days, IME. Definitely worth the wait.

 

If you listen to Episode 18 of my podcast (Experimental Brew) we go through 5 different testers results, including Marshall from Brulosophy. Interestingly, of the 5 results we had tendered at the time of the episode, 4 of them showed stall on the the airlocked versions with the non-airlocked/open fermented versions chugging along like champs. (It's since gone up to 6 out of 7).

Pressure sensitivity? Don't know, that's what I was told. Could just as easily be CO2 toxicity or other factors, but it seems fairly clear to me that the "classic" saison strains perform better with open fermentation.

 

Slow and steady wins the race. Or the way I personally might put it: laziness/procrastination isn't always such a bad thing. This is unfortunately a fact impossible for my SWMBO to understand.

 

Peter (@pweis909), permit me to suggest another option: use WLP585 (Saison III yeast).

I also just brew one batch of Saison per year and WLP585 is now my yeast of choice. It is a non-fussy yeast which consistently completes fermentation in just a matter of a few weeks (2-3 weeks). My most recent batch had an OG = 1.058 and a FG = 1.001. For me the 'bonus' is that yeast produces a flavor profile that is even more pleasing to my palate than WY3724.

In summary, for me WLP585 is a Win-Win!!

Cheers!

 

That sentiment might get you reported to the authorities for aiding crimes against humanity.

Well that's your problem, Harv - it's all ball bearings - I mean open fermentation these days!

585 is definitely the shiznit in my book (or on my page), I jokingly claim credit for it being available to homebrewers thanks to my presentation in San Diego. Basically White Labs gave me a sample to test when I asked for Saison yeasts and when it was so well received in the talk I told them and I also told attendees if they wanted it out there, they should email white labs. The next year, there it is as a platinum strain See, it's all due to me.

 

And I thank you!! This yeast strain is indeed AWESOME!!

Cheers to you Drew!!!!!!!!

 

Yes, you need to brew more than one saison a year.

 

Need some advice on finishing a mini-mash Fool's Saison brewed 04/01 using the Saison III/585 yeast. I've read all the stories here about how hot other saison strains need to hit FG and finish attenuating, so went with the 585. Used a 1L starter and some yeast nutrient in the boil. After 1 week fermenting cooler than anticipated (natural climate) in the low 60s, which took 1-2 days to get kicking, my airlock action is nil, but it did go from an OG = 1.058 to a SG = 1.006. To help it finish dry as possible I've brought it into house (~65f) and sat in on a heating pad on low. I don't want to over-do the heat at this point as I want to taste the yeast character (if it can come through in low 60s), plus the Saaz hops, orange/meyer lem zest at flameout, and chamomile and pineapple sage blossoms from the yard steeped in whirlpool. These were small amounts as want complexity and not an overwhelming flavor. SO, can it develop off-flavors now if it gets into the high 70s (short of infection)? If it hits consistent OG this week over a few days (expecting to reach closer to 1.002, though I'm happy with beers ABV at this point) - will it be able to clear in primary if I pop it back into the basement (60f) a few more weeks before bottling, or would it need more heat and/or racking to secondary to clear a bit (a bit, I'm happy with a hazy saison)? After bottling, can I drink the sucker in 2 weeks or should I let it sit a couple months?

If anyone's interested in my partial-mash attempt, inspired by the Mad Fermentationist's "Hoppy French Saison" http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html, here it is:

Mini-mash:
Belg Pil Malt: 3lb
Wheat 1.25lb
Boil:
3.6 lbs DME

Hops - Boil
------
2 oz. Czech Saaz (Pellet 3.00% AA) @ 60 min.
1.5 oz. Czech Saaz (Pellet 3.00% AA) @ 10 min.


Extras
-------
0.50 Whirlfloc @ 15 min.
0.25 tsp Yeast Nutrient @ 15 min.
12oz Orange Blossom Honey at Flameout
Zest of 2 Tangelos, 2 Meyer Lemon, 9oz fresh pineapple sage blossoms, 2 tea bags dried chamomile
2 oz. Czech Saaz (Pellet 3.00% AA) after cooling wort to 170f

Yeast
-----
WLP585/Saison III

 

What's your gravity now?

 

Sorry, buried in that verbiage is the current gravity - 1.006. Sitting on a heating pad today on low my temp is up to 68, low and slow raise but not perky yet

 

Yeah, you're probably done there. Check it again in a week, I bet it doesn't budge.

 

Add me to the "it's done" list. (For @JayDubTrub's 585 batch.)

 

Cool - one last bother before I bottle these and let them sit pretty awhile - what's your opinions on this yeasts' needs to sit awhile in the fermenter to flocculate and clear after hitting FG (thinking 3 weeks from brew?)? Dunno if this is more beer-lore or fact (and they'll be no more hopping or additions, so don't intend on secondary). Thanks again all...