Lawnmower De Saison
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Lawnmower De Saison
I want to brew this weekend and I need a replacement yeast as what came with the kit arrived frozen. Wyeast 3942 was what I was going to use. My LHBS doesn't stock it, they do have WLP300 or s-33 dry. Anybody have any other recommendations that I could see if they have? I'm going up after work today.
Happy Hound Brewery
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
Re: Lawnmower De Saison
Maybe Wyeast 3711 French Saison if they have that. I'm planning on using it in the Saison that jimjohson and I are doing for the RCE. It seems like a pretty easy saison yeast to use.
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Re: Lawnmower De Saison
Wyeast 3942 promotes apple, bubblegum and plum...
WLP300 is more traditional Hefeweizen profile, banana, clove...
S33 Is pretty neutral, but can be ok for some Belgian and Trappist styles, but I'm not sure it will provide the Saison spiciness you might be seeking.
-> Look for a French Saison like the Wyeast 3711 as BD suggested, or the dry equivalent, Lallemand (Danstar) Belle Saison... Very nice!
If the Bubblegum flavor is what you were seeking specifically, then you need a Belgian Saison yeast such as WLP565 or Wyeast 3724. These two are pretty finicky though, they like to stop fermenting whenever they want to, only to start up again when they feel like it... As you can imagine, this can be both frustrating and dissapointing (if they wake up in the bottle!)
The French Saison's are really nice if they have them!
WLP300 is more traditional Hefeweizen profile, banana, clove...
S33 Is pretty neutral, but can be ok for some Belgian and Trappist styles, but I'm not sure it will provide the Saison spiciness you might be seeking.
-> Look for a French Saison like the Wyeast 3711 as BD suggested, or the dry equivalent, Lallemand (Danstar) Belle Saison... Very nice!
If the Bubblegum flavor is what you were seeking specifically, then you need a Belgian Saison yeast such as WLP565 or Wyeast 3724. These two are pretty finicky though, they like to stop fermenting whenever they want to, only to start up again when they feel like it... As you can imagine, this can be both frustrating and dissapointing (if they wake up in the bottle!)
The French Saison's are really nice if they have them!
Re: Lawnmower De Saison
Thanks guys, they didn't have 3711 but did have the Belle Saison so I bought 2 packs, sounds like it will work good.
Happy Hound Brewery
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
Re: Lawnmower De Saison
Also, Bella saison dry if they have it is the same as French Saison in it's outcome. But be aware that both the Bella and French and Belgian saison strains will attenuate your beer something like 20%+ more points more then something like S33, and 10-15% more then most other Belgian yeast, so it the recipe flavor is built around not drying it out so much, that might change it quite a bit.BigPapaG wrote:Wyeast 3942 promotes apple, bubblegum and plum...
WLP300 is more traditional Hefeweizen profile, banana, clove...
S33 Is pretty neutral, but can be ok for some Belgian and Trappist styles, but I'm not sure it will provide the Saison spiciness you might be seeking.
-> Look for a French Saison like the Wyeast 3711 as BD suggested, or the dry equivalent, Lallemand (Danstar) Belle Saison... Very nice!
If the Bubblegum flavor is what you were seeking specifically, then you need a Belgian Saison yeast such as WLP565 or Wyeast 3724. These two are pretty finicky though, they like to stop fermenting whenever they want to, only to start up again when they feel like it... As you can imagine, this can be both frustrating and dissapointing (if they wake up in the bottle!)
The French Saison's are really nice if they have them!
If you do go with the Belgian saison, ferment warm. And I mean really warm. Start in mid-upper 70s, and then get it up into the 80s. And if it gets stuck, put it in a 90 degree room. I'm not joking, it likes it and makes good beer even at those temps. DuPont raises it to those levels during their fermentation, and it's their yeast strain so they know what they are doing.
French saison/bella on the other hand is perfectly happy in the low 70s, and I wouldn't push it to 80+.
Re: Lawnmower De Saison
Yesterday while finishing up bottling a batch I smacked the 3942 that arrived in the mail froze. This morning to my amazement it was fully swollen so I pitched it in my de Saison today, I'll see how it looks tomorrow and I still have the Belle Saison yeast for a backup. It might be an interesting beer if I ended up using both.
Happy Hound Brewery
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
Re: Lawnmower De Saison
Now you all can and should correct me if I'm wrong, but if a wyeast smackpack swells it should be active right? I've had some that never did swell and it did it's thing. I know for a fact the pack in question was froze some, maybe not froze solid but was froze some. Do you think it could have halfed the yeast count? I'm interested to see the outcome of this and I'm standing by to re-pitch if necessary.
Happy Hound Brewery
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
“I have not failed. I've just found 10,000 ways that won't work.”
― Thomas A. Edison
Re: Lawnmower De Saison
If it swelled, it's active... By active, I mean to day that there were SOME viable yeast cells.
How many? Who knows... Unless it was completely frozen, I'ld guess more than 50%...
The temp and gravity of the wort you pitched into might have more to do with the lag time though as the existing viable cells reproduce to the numbers needed to begin attacking that wort.
How many? Who knows... Unless it was completely frozen, I'ld guess more than 50%...
The temp and gravity of the wort you pitched into might have more to do with the lag time though as the existing viable cells reproduce to the numbers needed to begin attacking that wort.