Catalog: BBX0104 – Saison Parfait™: New World Saison Blend
- Type: Brewer’s Yeast. S. cerevisiae, variant. This yeast culture is STA1 positive.
- Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
- Estimated Attenuation: 90-100%
- Estimated Final pH: 4.1-4.3
- Flavor/Aroma Profile: Peppery spice, juicy citrus, hints of banana
- Flocculation: Medium to High
- Recommended Fermentation Temperature: Normal to High Ale Temperatures
* Performance information subject to change due to ongoing testing.
Product Category: Dusty Bottoms Collection™
The Dusty Bottoms Collection™ is our ode to unique and hard to find cultures sourced from commercial fermentations. As much as we love local yeast, there are just some flavors and aromas that can’t be reproduced by plucking yeast out of thin air.
Many of these cultures have been used for generations to make some of the most consistently wonderful beverages in the world. Whether it’s brewer’s yeast, Brettanomyces, or Lactobacillus…these aren’t Local Yeast by our definition, but certainly were local at one time.
freshouj (verified owner) –
Really enjoyed using this yeast blend. Made a 4% Grisette with it and fermented around 74-76. Finished around 1.002. This yeast will chomp your wort down extremely quick. Got lots of French Saison character – citrus/lemon, fruit, and ligher pepper/spice. Would definitely use it again.
Kevin Lowe –
Made a simple saison 5lbs pils, 5lbs 2 row, 1/2lb of Acidulated at fermented at 80 degrees. This yeast took the FG down to 1.003 and produced a bounty of bubble-gum and banana esters. The bubble-gum faded quickly but the banana has aged and matured beautifully. Great flocculation. The final product is crystal clear. This has been one of my most popular home brews I’ve served. Highly recommend this yeast. I will be keeping saison on tap permanently.
Shawn in San Francisco (verified owner) –
Ordered 6 different strains. Brewed the Maltose Falcons “Saison Experimentale” recipe and split into 6 buckets. Saison Parfait Blend was good 6 weeks after bottling, but was great at 12 weeks when the noted “full-bodied mouthfeel” seemed more apparent. Definitely will used this one a lot. Might even mix it in with the Mad Fermentationist blend to see what happens.
Jay Riera (verified owner) –
Used this blend for a Grisette then used the yeast cake for a Saison. Both beers received many compliments. Slight lemony character and finished dry. Love it, will definitely order again.
Oops All Rye (verified owner) –
Grist was 4.4# Rye Malt, 1.5# Flaked rye, and around 8oz cane sugar (some was Lyle’s Golden Syrup for color) for around 3 gallons. Long (4hr+) single infusion mash. Willamette hopped to 26 IBU.
OG: 1.042 FG: 1.007
Started at 60 degrees F in basement, at day 6 it was around 75 on my porch, reading 1.010. After that I really let it get hot, peaked around 90 degrees F. Cold crashed and bottled day 18, and FG was 1.007. During fermentation the smell started as strongly lemony, and then got funky near the end of fermentation.
Lemon is the strongest note, with some other fruit, and light clove flavors. I liked how restrained the clove was. No funky flavors or smells in the final beer. Not one-note at all, but with my temps at least, Lemon was in the foreground. My goofy all rye grist made an incredibly thick mouthfeel to begin with, I’m not sure if I will see changes in that as it ages in bottle, as others mentioned.
John Hocking (verified owner) –
A highly effective and versatile saison blend. others have said plenty about using this to make classic saison and Grisset which it works grest in but try it in a hoppy wort utilizing new era tropical hops. push the fermentation temp into the 90’s and you will be blown away withhow tropical and fruity it becomes. A must have strain for the serious artisan brewer!