Thoughts on this Saison Recipe...

Regarding WY3522 Ardennes: Does anyone else get a dry powdery mouthfeel out of this yeast? This weekend, I started in on a keg of Belgian Pale Ale I made with it and got something along these lines. Sort I used it once before in a similar beer (but with brett), maybe 4 years back; I want to say I got the same sort of mouth feel. I don't dislike it, but it is sort of an astringent finisher, it seems. I also think I got something similar out of the two La Chouffe's I drank around Christmas. Maybe I am just imagining some of this.

 

I'll be bottling the batch with 3522 this weekend, so I'll let you know in a month or so...

 

I'd say dry and minerally, not quite getting to astringent. It works well in a few beers I've tasted.

 

The beers I've had that were made with this yeast works for me. I just never really thought much of mouthfeel as a yeast characteristic before stringing these observations together.