Description
Catalog: BBBELG3 – Dour Saison *BETA*
Brewing Info*:
- Type: Saccharomyces cerevisiae var. diastaticus
- Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort at ale temperatures.
- Estimated Attenuation: 74%-79%
- Estimated Final pH: 4.3-4.5
- Flavor/Aroma Profile: High ester production. Earthy/spicy with a dry, slightly peppery/tart finish.
- Flocculation: Medium
- Recommended Fermentation Temperature: Lager Range: 70F-84F (21C-29C)
Product Category: Bootleg BETA
This culture is part of our Bootleg BETA program. We have done limited testing and are not ready to officially release this culture. So let us know what you think! If it’s awesome…or you hate it..leave a comment on the product page. If you like it, we might rerelease this Bootleg BETA culture officially.
Gary Hunt (verified owner) –
This made a very flavorful Saison. I harvested some yeast and will definitely brew this some more.
I used the Saison Experimentale recipe from the Maltose Falcons page, and pitched at 63 degrees. The yeast slept until I raised the temp to 68 at which point it took off. On the third day I raised the temp up to 80 until for 4 days. Bottled at 2 weeks.
It tastes just like the description, lots of saison flavors with fruity and peppery flavors. Finished dry and clean.
Very yummy.