GigaYeast Saison?

My preferred Saison yeast strains are WLP585 (Saison III), WY3724, and ECY08.

I recently became aware of a Saison Blend from The Yeast Bay that sounds enticing. I am thinking about brewing my next Saison with that strain:http://www.theyeastbay.com/brewers-yeast-products/saison-blend-i

Cheers!

 

Do you use temperature control? I found WYeast 3724 to be quite nice when you raise the temp over the fermentation.

 

Have you tried Blaugies (Wyeast 3726)? Definitely my favorite.

 

not yet ready for homebrew use (coming soon), here's an interesting read about a yeast lab in chicago that made a genetic hybrid yeast of 3711 and 3724 (hybrid, not blend) for the exact reasons you don't like either strain. i cant wait to try it out...

http://www.guysdrinkingbeer.com/omega-yeast-labs

 

I'm currently fermenting a saison with 3711 (first time for that one).
I have used 3724 on a saison with great success, and I finished that one off in the low-mid 80's (where it went completely ravenous after the expected "3724 stuck OG"....)

 

It's a seasonal release, it is released every year in October. You can usually find it in stores from October to February / March.

 

I popped WYeast on Twitter for that one back in October and they replied "thanks for the feedback"

 

I can't address your specific question, but I've had good luck using an aquarium heater to keep my saison warm. I just threw the carboy in my kettle, and set the aquarium heater ($20) to whatever temperature I wanted.

 

I bought a bunch of it from morebeer the past few months, from their CA facility.

Maybe because Saisons were traditionally brewed in the winter time?

 

Problem solved, and much cheaper!

 

Yes, but that was because they were mixed cultures that would sour too quick if brewed in Summer. The new way of brewing Saison is to go from grain to glass in 1.5 weeks during the Summer (this is also why everyone whines about 3724/565 which can take 4.5 weeks instead of 1.5). For those of us brewing a little more traditional Saisons (lower OG, mixed cultures, etc.) we can plan ahead and brew a new school one in July then use the slurry in November.

 

Do you have any ‘hot spots’ where you can place the fermenters during the warm/hot times of the year? I fermented my 3724 Saison in August and I placed the fermenter in an unused, non-air conditioned bedroom where the temperatures were consistently hot (>80 degrees F). The downside with 3724 is you need to be patient; my batch took 4-5 weeks to finish.

If you are willing to brew in the summer, WLP585 will be available starting in July:

“Available July-August

WLP006 Bedford British Ale Yeast

WLP540 Abbey IV Ale Yeast

WLP585 Belgian Saison III”

Cheers!

 

http://www.beeradvocate.com/community/threads/hybrid-yeast-strains.167002/

 

I have heating pads like this: http://www.amazon.com/Growers-Suppl...d=1397080571&sr=8-12&keywords=germination+pad

I tape them to my fermenter and wrap up in towels and blankets, works great.

 

I'm just saying that it could have been their reasoning for the release period. Not saying it necessarily makes a whole lot of sense.

I really wish they'd make 3726 year round, and make 3724 seasonal with a summer release. Now that would make sense...