Omega Saisonstein and Conan

Discussion in 'Homebrewing' started by Brew_Betty, Mar 11, 2015.

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  1. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I noticed a few of you have bought and possibly have already brewed with Omega Saisonstein yeast. How did it work for you? I'll be trying it soon regardless, but look forward to your comments.

    I'm trying their Conan yeast for the first time this weekend. Has anyone here tried it?
     
  2. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    I have a rye saison going now that was split between Dupont dregs, Wicked Weed dregs and Saisonstein. I just brewed it last week, so it will be a bit before I can do a comparison, but I will definitely post something when I do.
     
  3. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Please do. I've seen the yeast on the shelf for 6 months and haven't gotten around to using it. It might be next in the queue.
     
  4. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Did you split a 5-6 gallon batch three ways and pitch the whole pack of Saisonstein?
     
  5. MarriedAtGI

    MarriedAtGI Zealot (569) Feb 26, 2013 Illinois

    I have used both. I am very happy with the saison I made with Saisonstein's Monster, but it is the only saison I have made so can't offer any comparisons to other saison yeasts. Mine was all Belgian Pilsner malt except for 3% German acid malt and East Kent Goldings hops.

    The Omega DIPA, their Conan strain, produced a good beer, but the yeast behaved very differently from the Conan I had bought from Yeast Geek in 2013. Omega's flocculated out much quicker and attenuated less. I plan to try it again this spring on a more familiar recipe see how I like the results.
     
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  6. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    No, it was a 12 gallon batch (4 gallons each). I did a large starter (2L) of the Saisonstein and pitched half, saved half.
     
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  7. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    The Omega Conan smelled pretty good after the starter. Different that anything I've tried.

    The yeast took off quickly. Major CO2 release in less than 12 hours. Pitched at a wort temp of 60F. Ambient temperature is 58-62F. No temperature control other than a cool basement.
     
  8. tepee28

    tepee28 Initiate (0) Dec 18, 2010 New York

    I'm about 5 days into a Double Sunshine clone with Omega DIPA, still chugging away. Beautiful citrus/melon coming from blow off tube.
     
  9. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin


    My Omega Conan beer also attenuated less than anticipated. 1.014 when I expected 1.010 based on the advertised attenuation range and Beersmith's calculations. It attenuated 75% which isn't too disappointing and probably won't matter when I get to the drinking stage. The beer appeared relatively clear in the fermentor.

    This beer is extra hoppy, so a little more sweetness might even be a benefit. Mash temp was 152F. Sugar was 7%. OG was 1.064. If fermented vigorously at 64F and the temp was raised to 70F after 4 days.

    The first thing I smelled when I pulled the airlock was a big peach ester blended with citrus hops. Should be drinkable in 10 days. Can't wait!
     
  10. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    The next Omega yeast in the queue is Where da Funk? (OYL-210)

    This yeast contains three microbes. The first is allegedly "Brett" Twah, but more accurately known as Sacc Trois :wink:. It has another strain of sacc isolated from Fantome which is also available from East Coast Yeast as EC-03, but isn't what Wyeast sells seasonally. This blend also contains a legitimate strain of brett isolated from Crooked Stave and is CMY-01, 05 or 07.

    Omega doesn't skimp on the cell count. A package of OYL-210 has approximately 150 billion total cells. White Labs has no comment on "Brett" Trois cell counts. If it's comparable to their other "bretts" it's probably less than 5 billion.

    http://www.omegayeast.com/?portfolio=14045-2

    [​IMG]
     
  11. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    My next batch is going to be split with trois and Bit o' Funk (http://www.omegayeast.com/?portfolio=brettanomyces-blend-2), trying to decide the other details, but I am thinking of using the 3oz of Galaxy I got for xmas 2013, been sitting in my freezer patiently waiting for the right moment :slight_smile:
     
  12. MarriedAtGI

    MarriedAtGI Zealot (569) Feb 26, 2013 Illinois

    I made a 1.070 Mosaic IPA on Sunday, split the batch, and pitched Omega's DIPA and New Jersey yeasts. Both smell amazing. Fermenting in a 62F basement, so I'll likely bring them to an upstairs closet to finish when they get to around 1.030.

    My saison with Saisonstein's Monster and dregs from a bottle of Saison Brett took 2nd BOS at a competition last month! The base saison and a batch pitched with Saison de Lente dregs also did well in previous competitions.
     
  13. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Better late than never update. I finally made a Saisonstein beer. The precarbed sample indicated good potential. It had some of the characteristics of DuPont. Clove, bubblegum, lemon, pepper. It also had a fruity ester similar to pear.

    The beer was kegged. Not sure what happened, but most of the yeast character that was easily noticeable in the hydro sample became pretty subtle and some of it disappeared. The beer tastes fine, but it doesn't taste like a saison and barely passes for a Belgian. It's relatively clean with a little ambiguous spice and fruit. It fermented well. 93% attenuation in 2 weeks. Based on a sample of one versus many, I'd say this is my least favorite saison yeast.

    The Where da Funk yeast blend is a different story. Very happy with the results and will use it again soon. My only complaint is it took 3 weeks to finish.
     
    MrOH likes this.
  14. HeyLady

    HeyLady Initiate (0) Sep 17, 2015 New York

    Did you get much funk from OYL-210?

    I originally had a recipe with WLP644 but do to certain constraints will not be able to make a starter and am looking for a substitute. The only yeast I can find that come close is OLY-210 except it does have the mild brett in it.
     
  15. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    It was somewhat funky with an underpitch and no added oxygen. I used 180 billion cells when 240 were called for. The mango ester was comparable to 644. It took 3 weeks to finish with this setup. The funk wasn't brett funk. It was a stressed yeast funk that I thought was interesting.

    Using 30 seconds of oxygen and a textbook pitch rate resulted in no funk, but it still had plenty of mango ester. It finished in two weeks with this set up.

    Both beers finished in the 1.004-1.006 range. They might have gone a couple points lower with a full month in the primary. Both beers were very murky from yeast in suspension and remained murky for a month in the keg. Both beers were hopped to 80ibu, dry hopped with 4oz of hops and tasted very good.
     
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  16. HeyLady

    HeyLady Initiate (0) Sep 17, 2015 New York

    Thank you, this is super helpful!
     
    Brew_Betty likes this.
  17. Teton

    Teton Initiate (0) Jan 18, 2013 Colorado

    @Brew_Betty sorry for digging up an old post, but wondering how quickly the OYL-210 took off. My packet didn't swell at all before I pitched, and 18 hours post pitch at 70 deg. and there's not a single sign of activity. Should I be worried, or is this one a slow starter?
     
  18. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    I don't know if Betty comes here anymore, haven't seen him/her/it for several months.

    My own general rule is to give yeast 36 hours and only pitch more if not going by 36-48 hrs.
     
  19. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    What happened to Brew_betty? I was at HomebrewCon about the time of the disappearance.
     
  20. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    IMO, Brew_Betty was ganged up on and possibly ignored by many Ba,s . This may have been because of her strong opinions on brewing and often used the forem to aggressively challenge another's view, sometimes not nicely.
    In the end, I'd guess she looked for another forem. Too bad, she brought some different ideas to the table.
     
    GreenKrusty101 likes this.
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