Saison fermentation temp

I rather liked the Saison II from Yeast Bay: My notes -

 

Drew, thanks for posting that.

Would you be willing to speculate on how similar Yeast Bay Saison II is to WLP585?

Also, do you recall how long it took Yeast Bay Saison II to complete primary fermentation?

Cheers!

Jack

 

None that I can tell, as long as you wait for fermentation to slow down before ramping up. If you do it sooner, you get more esters, which isn't necessarily a bad thing, depending on how you like your saisons.

 

Based on his notes versus my experience with 585, I'd say not particularly similar. I got mainly fruity flavors from it, with low levels of clove. I'd say more like a hint of black pepper than clove. Obviously, results may vary.

 

I don't know... At risk of creating yet another IPA sub-type, I think 585 would do decently well in a "Belgian NEIPA". The yeast tends fruiter than other saison strains and attenuates well, but leaves a nice mouthfeel.

I used it with Belma (the strawberry hop) and a "kitchen sink" type grain bill including some flaked adjuncts, and I think the result was great. I'm a bit over the hazy IPA trend, but I may have to go all-out and try my NE IPA grain bill and some cheater hops with this yeast now. At least I know it won't be underattenuated like some juice bombs.

 

Well, you may need to write a letter to White Labs if you want to get it! Be sure to emphasize how everyone and their mother is dying to try this strain in an NEIPA.

 

And maybe in your letter to White Labs you could mention that WLP585 makes a superior Cider as well?

Maybe they need to know this yeast is useful for many different types of fermented beverages?

Cheers!

 

I have some slurry in the fridge. I may go ahead and brew that recipe up and let them know if it turns out well! Maybe cc their marketing department while I'm at it.