The Yeast Bay: Saison Blend

Discussion in 'Homebrewing' started by kingjohnh, May 14, 2014.

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  1. kingjohnh

    kingjohnh Maven (1,322) Nov 3, 2009 New Mexico
    Trader

    Anyone use this yeast yet?? I'm wanting to make a juicy/fruity saison. I've been trying to get East Coast Yeast saison brasserie blend, but not luck. Any recs on a yeast for this??

    John
     
  2. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    For a "juicy/fruity saison" I like either 3726 or 3724 with some White Labs WLP644 (Brettanomyces Bruxellensis Trois). Haven't tried the Yeast Bay saison blend but will soon.
     
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  3. mjryan

    mjryan Pooh-Bah (1,571) Dec 22, 2007 Minnesota
    Pooh-Bah

    No, but I want to.
     
  4. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    This. And dryhop it with something fruity. I like nelson with brett brux trois, but I think citra in small doses would be good as well.
     
  5. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    Agreed. I've done both galaxy and nelson with BBT, and both came out great. Nelson was my fav of the two. Swear it tastes like a saison mixed with tropical fruit juice, in a good way.
     
  6. od_sf

    od_sf Initiate (0) Nov 2, 2010 California

    Also, I've done both saison yeast + BBT with those hops, and just BBT as the only strain. They came out pretty similar because BBT takes over the flavor profile. The saison yeast + BBT was more complex, the BBT fermentation only was more fruity.
     
  7. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I've only used it in conjunction with dupont, and I still can't believe that I brewed that beer. Tastes like it came from a pro brewer.
     
  8. wspscott

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

    Are you pitching both in the primary? Or the Brett in secondary? More details please
     
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  9. kingjohnh

    kingjohnh Maven (1,322) Nov 3, 2009 New Mexico
    Trader

    Thanks for the feedback. What are you using for bittering hops? I was planning on shooting for 30 IBU's? For the grain bill, I was thinking 80% belgian pils, 10% german wheat and 10% caramunich. I am looking for a little residual sweetness (thus no sugar) and plan on brewing 6 gallons with 2 gallons with 3724 (I may split this so half gets chardonnay soaked oak and half does not), 2 gallons with 3724 and BBT (same thing with the chard oak) and 2 gallons with The Yeast Bay saison blend (same thing with chard oak).

    As for the BBT, I've read that many add it about 3-4 days into the primary fermentation. Is that what you've been doing??
     
  10. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    @SFACRKnight @od_sf Do you guys pitch these at the same time or pitch the Brett later??

    Edit- sorry for the duplicate post.
     
    #10 psnydez86, May 14, 2014
    Last edited: May 14, 2014
  11. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    I pitch them both into primary at the same time, no starters, just a vial of each. I picked the wlp saison 1 because it is notorious for stalling, allowing the brett to come in and finish the job. I start fermentation at 70, hold for two days and then start ramping up to 80 in 2 degree incriments daily. Once I hit 80 I hold it for a week or two. Once I took this to almost 90 and got some banana bombs, so I don't take it that high anymore. 80 seems to be my magic number.
    On another note, a partial sour mash or a touch of aciduated malt may add a bit of tart to accentuate a "juicy" flavor.
     
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  12. Biobrewer

    Biobrewer Initiate (0) Nov 14, 2009 California

    Nick from The Yeast Bay here. kingJohnh, we have gotten a lot of really wonderful feedback on the Saison Blend from both homebrewers and craft brewers. It has a great balance of spiciness and tartness and a really nice ester profile of grapefruit and orange, and has a really nice dry finish. If you're looking for something with a nice fruity profile, try it out and I'm sure you won't be disappointed.

    Cheers!
     
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  13. CavemanBrau

    CavemanBrau Initiate (0) Apr 5, 2013 Iowa

    I will be brewing my Saison with the YB Saison Blend this weekend. I am going to dry hop, but cannot decide on which to use Amarillo or Nelson Sauvin. I'm leaning toward Nelson to try and get some tropical fruity goodness. Any suggestions?
     
  14. soheadyithurts

    soheadyithurts Zealot (551) Jan 4, 2013 Massachusetts


    I'd use both Amarillo and Nelson at 2:1. Sounds like a great idea
     
  15. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    I made a hoppy Saison last summer using Danstar Belle Saison and late hopping (including dry hopping) with Amarillo. Amarillo provides a nice citrus flavor which complements the spicy (phenols) flavors that the Danstar Belle Saison yeast produced. That Saison turned out tasty to my palate.

    I am not a fan of Nelson Sauvin hops since they provide an aroma/flavor that is unpleasant to my palate. A flavor of gooseberries?

    Cheers!
     
  16. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

  17. CavemanBrau

    CavemanBrau Initiate (0) Apr 5, 2013 Iowa

    Would dry hopping with under 1 oz. do any good? I can go to LHBS and grab another package, but I have 1 oz. of both and was going to drop in some late additions either 1/4 oz. or 1/2 oz. to help get up to roughly 30-31 IBU.
     
  18. kingjohnh

    kingjohnh Maven (1,322) Nov 3, 2009 New Mexico
    Trader

    Thanks for your reply Nick. I'm trying to avoid the clove that some saison yeasts can produce. I ordered a vial this morning and hope it will arrive soon. Any suggestions on fermentation temps? 80F seems to be a popular number??

    John
     
  19. WillQC4Beer

    WillQC4Beer Initiate (0) May 1, 2014 Vermont

    Just realize if you ordered today I believe yeast bay only ships mon-wednesday to ensure the yeast arrives healthy with no lay overs for weekends, so your order will ship out on monday I believe. (I learned this by emailing nick about it)
     
  20. Biobrewer

    Biobrewer Initiate (0) Nov 14, 2009 California

    I think that mid 70's should be more than adequate. I fermented at 68-72 F and it was great! I do need to update some fermentation temps to reflect the success many have had using our Saison Blend, Saison/Brett Blend and Wallonian Farmhouse at higher temperatures of 75-78 F. I think people will like the higher temperature range (especially in the summer when controlling temp is harder) and I'll get fewer questions about whether their beer will turn out OK because their fermentation temp went outside of the "recommended" temperature range. Win/win!

    Cheers John!
     
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