LF: help with my Belgian Ale

What yeast strain did you use? What was your fermentation temperature?

Cheers!

 

What was your OG and final gravity?

 

What was your fermentation temperature?

 

So, my guess is that you have developed higher alcohols (fusels) in your beer. The presence of excess higher alcohols is that they can provide a harsh and hot taste to the beer.

Fusels are typically produced by high fermentation temperatures . Saison yeasts can often be fermented at higher temperatures without creating excess higher alcohols. Danstar Belle Saison is a new yeast. Below is what is stated on the Northern Brewer website as a description of this yeast:

“Full attenuation is possible within 72 hours, at pitching rate of 1 g/L (2 packs for 5 gallons), wort density of 12 Plato (1.048). Fermentation temperature should be kept above 63F - it is unknown at this time what the upper limit for this yeast strain is, but free-rising from pitch temperature is encouraged. The manufacturer recommends rehydrating this yeast - instructions are on the back of the package.”

So, what happens if you ferment a Saison at a temperature like 80°F? Boy, I have no idea. Saison yeast strains like Wyeast 3724, WLP565, and others will ferment just fine at higher temperatures; they will not produce fusels at those temperatures.

It seems that it is still a ‘question’ as to how high you can ferment with Danstar Belle Saison yeast.

Cheers!

 

I'm drinking a Saison right now brewed with Belle...it's fruity, but not hot. I don't think it's a great Saison yeast and at higher ABVs (7.5 in your case) you are probably pushing the envelope even though it says it will tolerate high ABVs. I fermented my 1.050 Saison at 65.

 

“ …it's fruity, but not hot.” “I fermented my 1.050 Saison at 65.”

Yeah. You will not get excess higher alcohols at a low temperature like that.

Cheers

 

20 points difference on the OG is huge, too. The temp has to have something to work with (OG), or warm (not hot)is the worst you will do. Cheers.

 

I have brewed Belgian beers > 1.080 with non-Saison yeasts and the result was no noticeable higher alcohols. I kept the fermentation temperatures down.

IMHO, it is high fermentation temperatures which create the most higher alcohols (fusels).

Cheers!

 

Say more, please? I once intended to give it a try this summer, but had to put off homebrewing plans.

 

Pressure's on: Belle Saison dry yeast is a nice option for those who have never brewed a Saison before, but if dry and spicy is your cup of tea for a Saison then Belle is probably not for you...I'll admit I used some Pomegranate juice in mine...but I don't think that was a crucial factor.

 

I'd say it just needs more time in the bottle. That can happen with high gravity saisons that are young.

 

“Fermentation temp was at 66.”

If that was the actual temperature of the fermenter (the wort in the fermenter) then I am quite surprised if excess higher alcohols (fusels) were generated.

Maybe there is another reason for your description of “alcohol taste at the very end.”?

Cheers!

P.S. Thank you for answering my question (which I asked twice).

 

You have a 7+% ABV beer in your glass. I would expect to taste alcohol on the finish. If all I tasted and smelled was alcohol, that would be of concern. If it isn't super hot (think shot of hard alcohol) or giving you a headache after a few sips, sounds like a normal 7+% ABV beer.

 

Easy, Obi-wan.

 

Dude, people ask questions about why their beer is xyz. You request information to help them out and they are 'resistant' to provide the information. So, why not be helpful if you want the know why your beer turned out the way it did?

Cheers!

 

But "dry and spicy" is what makes a saison a saison, no?