Averagely Perfect Saison - Poll #4 - Which Saccharomyces strain(s)?

“Simply because they are both DuPont strains?” That would be my guess.

Cheers!

 

I'm not entirely convinced that 565 and 3724 are different strains. It is possible that they exhibit slightly different characteristics as the initial culture by the two separate labs may have been from different generations dependant upon where they isolated from (bottle dregs or got the slurry from Dupont) much like ECY and YB Conan strains don't behave exactly the same. They both display very similar characteristics, especially the "dreaded stall". I understand that Jason Yester makes some good beers, but I remember reading his article and finding issues with quite a few things he stated, especially about yeast strains. I don't have it in front of me to reference.

 

Below is what Drew Beechum (@drewbage) posted back on July 2, 2012:

“The story about 565/3724 being two parts of a whole has been told to me by several people with letters after their names that are close to the matter.”

Cheers!

 

Good to know. I hadn't seen any of that information before. So, with that in mind, having access to 565/566/3724 it would seem that 3 of the 4 yeasts are available commercially, and that the 4th (Brett) is still only contained in the bottom of the bottles.

Thanks for the correction.

Just looked back at the Jason Yester article, and yep, still disagree with a lot of what he says about the yeasts.

 

Does Dupont have brett? I had never heard that and a little google-ing did not turn up anything.

 

@wspscott yes it does*. There was a blog post linked by another user in the first poll that has more details.

*according to Farmhouse Ales Dupont has a diverse culture of at least 4 strains of yeast, one of which is wild, super attenuative, rearranges aromatics, is expressive in aromatics and flavors, and is acid producing. It never uses the assigned name of Brettanomyces, but in the sections referencing these aspects of Saison, and Dupont in particular, it is simply called wild.

 

That is correct, and I'm very happy with Blaugies dregs.

 

“…according to Farmhouse Ales Dupont has a diverse culture of at least 3 strains of yeast…”

My understanding is that the three strains in Dupont are WLP565, WY3724 and WLP566. It is my understanding that none of these yeast are Brett.

Cheers!

 

Dupont!

I think itll roll great with some brett..

That said.. I'm already planning to do a bigger batch, as I want to use some sour farmhouse blend on mine as well.

 

That should read 4 strains, I have changed it. Thanks. Farmhouse Ales does state 4 strains, 1 of which is the above referenced wild, super attenuating, aromatic, acid producer, the other 3 are most likely the commercial strains.

 

I have always understood Dupont to have 4 different strains in their blend.. One being brett.

Hence the reason we NEED brett in this saison.

I got 4 new kegs coming. Need to fill! move it people!!

 

Thanks, never thought to get out Farmhouse Ales. I'll go find that blog post now.

Given the mix of yeasts in Dupont, it seems that @alanforbeer and @jbakajust1 have the right idea to use stepped up dregs. I haven't had Dupont in a while so I know what I am doing this weekend

 

Here ya go.