Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

PASSWORD PROTECTION: READ THIS BEFORE POSTING!
YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
bstill
04/24/06 11:01 AM  
3724 Belgian Saison Yeast
Hey guys,

Anyone ever use this yeast? If so, do you know if it is the same as the White Labs Saison (Dupont) yeast or is it something else? I once heard a rumor that it was a Fantome strain???

Thanks,

b...

MarkR
04/24/06 04:23 PM  
Re: 3724 Belgian Saison Yeast
It's generally accepted that Wyeast 3724 is the same as White Lab's WLP565, the base Dupont strain.

Wyeast's new strain 3725 is probably the base Fantome strain, albeit without any of the funk.

Sean Paxton
04/25/06 12:01 PM  
Re: 3724 Belgian Saison Yeast
Hey Bstill,

I have used the 3724 yeast and am a huge fan. I have been amazed at how well the Wyeast Saison strain can attenuate a beer. One went all the way down to 1.001! No kidding here! When you use a higher temp in primary (85+), you can get some wonderful spiciness and ester formulation.

Iíve been thinking about a Saison for a few weeks now and Eric K inspired me over the weekend.

I have not used the WhiteLabs version, as I have had problems with other WhiteLabs strains and find that they donít have the same complexity as Wyeast.

I would suggest a Saison Swap, were people use both Saison Strains, maybe even the new 3725 Strain, and compare. Any interest?

Cheers,

Sean

bstill
04/27/06 09:40 AM  
Re: 3724 Belgian Saison Yeast
I would be interested, but I have to special order the Wyeast because my LHBS only carries Whitelabs.

b...

<<>>

Eric K
04/27/06 11:53 AM  
Re: 3724 Belgian Saison Yeast
I'm in for a Saison swap. My brews can't compare to Sean's but I'll give it a shot. Sean created the most "Belgianisk" American made Saison I ever tasted. Lip smakin dry with a fantastic carbonation level.

I'm curious about a Wyeast Wit and Saison yeast comparison.

brad
04/27/06 12:20 PM  
Re: 3724 Belgian Saison Yeast
I would be up for one if it was set up for late summer, early fall so I had some time to brew.

Brad

Sean Paxton
04/27/06 04:41 PM  
Re: 3724 Belgian Saison Yeast
Thank you Eric,

Was one of my better batches Éļ After tasting your fruit beers and the ZEN, I can°¶t wait to try your Naked Oat Saison!

For the Wit/Saison comparison, they are very similar. The Saison yeast from Wyeast (Dupont) is great and finishes very dry. At higher temps, the spiciness is incredible, as is the attenuation. To get a FG 1.001 in 2 months is amazing. The Wit has a lot of flavor, but it°¶s not the same, maybe the same family. Who has made a Wit fermented at 85+ degrees?

Bstill, many HB shops carry Wyeast and they deliver with ice packs. I°¶ve had good success with this alternative. Or, better yet, ask you Local shop to special order! Bring them a beer and let them taste the difference.

For a Saison Swap, early Fall to Mild Fall would work. Anyone else? Curious to use some Summit hops in a Saison and bring the tangerine flavor out. So many ideas and the day job keeps getting in the way.

Cheers,

Sean

Matt
04/27/06 04:42 PM  
Re: 3724 Belgian Saison Yeast
Does Sean or anyone else have any secrets for making this yeast "go faster?" Surely the warmth helps...
matt dinges
04/27/06 06:26 PM  
Re: 3724 Belgian Saison Yeast
I'd be up for a swap towards the end of summer/early fall...say Sept?

Cheers

matt

Sean Paxton
04/28/06 01:00 AM  
Re: 3724 Belgian Saison Yeast
Matt,

One word: Servomyces! My attenuation had dramatically improved with the help of yeast nutients and zinc. Amazing really... A big starter helps too, as does fresh yeast.

Steve, any interest in a Saison Swap?

So far it sounds like we have:

Eric K

Matt Dinges

Bstill

and myself

Cheers,

Sean

matt dinges
04/28/06 02:40 AM  
Re: 3724 Belgian Saison Yeast
It seems like there just happened a Saison Swap??? Maybe it was a while ago...at least they seem to be quite popular...

The key I've found to getting killer ferments? good mash pH, low mash temp(saisons I'll mash at 148*F or lower), and lots of healthy yeast...that means building starters...the WL nutrients help, but they arn't magic! Active, fresh, healthy yeast are the key...I plan brew sessions in intervals to take advantage of yeast that is already fermenting in my brewery...it takes a little work to have recipes ready to go, but it is worth it. And sometimes it fails...and that's OK, because this is all for fun!

Cheers

matt

Ross Lunato
04/28/06 09:49 AM  
Re: 3724 Belgian Saison Yeast
I'm new to brewing (this is my first post)and Saisons have been the style that I've targeted to achieve. So far I have not been happy with my results. Anyway, I'd love to participate in a swap, but I feel humbled that my Saison may not be up to snuff. I keep trying though.

Regards,

Ross

SteveG
04/28/06 03:35 PM  
Re: 3724 Belgian Saison Yeast
I see the idea of a saison swap has not lost its luster yet! It is our most popular swap "topic". With 3 interested there is enough to persue, actually it has been a hair over 6 months since our last so I guess we are due! I have a keg of a black saison (aka "rodenblack") that still has some life, if I bottle it up and it says good I can contribute as well. Let me get through the next two weeks and I see what kind of momentum is possible.

Ross, swaps are about growth so there is no "up to snuff" consideration! The goal is that when we are done you will pick up a few tips that can make your next saison better. From swaps I learned about cold mashing which has really worked out. I also formulated ideas on how to manipulate the Roselare yeast blend based on samples I recieved from swaps. So I think you're prime swap material.

Ross Lunato
04/28/06 10:56 PM  
Re: 3724 Belgian Saison Yeast
Thanks Steve! I'm looking forward to learning more about this process and sharing my own experiences with all of you!

Sincerely,

Ross

bstill
05/01/06 01:19 PM  
Re: 3724 Belgian Saison Yeast
yeah, i would be up for a swap in the Fall! i plan to do Saisons all summer since my house does not have proper AC and some rooms get 85F+!

b...

mallace
05/01/06 03:29 PM  
Re: 3724 Belgian Saison Yeast
I'm up for a swap. I have a chocolate saison on the docket for mid-June.
Nikolaus Matheis
05/01/06 04:34 PM  
Re: 3724 Belgian Saison Yeast
i'm new here. i've used the wyeast saison yeast. i didn't get the attenuation i had expected. i fermented it in the 70-80 range. i'm using it in a dark strong right now in the low-mid 60s, and it's putting out lots of pineapple esters - which i quite like and is the reason i use this strain. i think using it with another strain would speed things up. perhaps using the saison yeast in the primary and then adding the white labs english dry ale yeast (which has good attenuation and is alcohol tolerant and is pretty flavor/aroma neutral comparatively) to the secondary. just a thought.
SebastianP
05/01/06 06:22 PM  
Re: Saison Swap
Count me in for a swap. I always have a ton of saisons laying around. My latest experiment will be to brew a simple (85% Pils, 15%wheat), low gravity (~1.040) saison and ferment in 4 separate containers each with the following yeast strains

Wyeast 3724 Saison (Dupont)

Wyeast 3725 Biere de Garde (Fantome)

Wyeast 3726 Farmhouse Ale (Blaugies)

Whitelabs 645 Brett Claussenii

should be an interesting yeast experiment

Eric K
05/01/06 06:47 PM  
Re: 3724 Belgian Saison Yeast
Nice yeast selection Sabastian. Where did you find the new Wyeast strains?

I was planning something similar, but with the yeast strains I have on hand, and with a "farmhouse syle" grain bill. The grain bill is something like 35% pils, 45% unmalted wheat 10% flaked barley, 10% naked oats. Yeast strains include:

Saison:

Wyeast 3944 Wit

WLP 565 Saison

Farmhouse:

WLP 530 Abbey

WLP 380 German Wheat (off the mark for a French or Belgian brew, but I love the complex flavors)

SebastianP
05/01/06 07:21 PM  
Re: 3724 Belgian Saison Yeast
Eric K wrote

<<Nice yeast selection Sabastian. Where did you find the new Wyeast strains?>>

A pro-brewer friend is getting some courtesy samples of the new strains, and I am going to steal some from him. I am really curious as to how these work out too.

MarkR
05/01/06 10:42 PM  
Re: 3724 Belgian Saison Yeast
Eric K,

You don't need to have a pro hook-up to get those new strains.

Any homebrew shop that stocks Wyeast can order those for you. I've done it myself.

-Mark

mikehahn
05/01/06 11:33 PM  
Re: 3724 Belgian Saison Yeast
Hi, I have aged Saisons and am currently formulating a new Saison. Include me in a fall swap. mike
DanM
07/20/06 04:23 PM  
Re: 3724 Belgian Saison Yeast
Is this swap still alive? Is it too late to get in on it? I've got a saison a few weeks in bottles and another just finishing primary in case I can get in on a swap this fall.
Mykel Obvious
07/21/06 09:24 AM  
Re: 3724 Belgian Saison Yeast
Yeah, if this one is still open for this Fall, I'll have an entry available... using WLP565 and Wyeast 4335 Lactobacillus delbrueckii added at primary fermentation... it's a "Super Saison": OG 1.075 (won't know the FG till I get ready to bottle tomorrow)... It was brewed May 29, spent 33 days in primary and 20 in secondary as of tomorrow...It should end up between 8-9% ABV and have some good sour notes by this Fall... I'll bottle this one in Swing-Top bottles for 16 oz of tangy goodness ;-)

Anyway, if this is still in the works, add me to the list

thanks,

mikey

SteveG
07/21/06 10:23 AM  
Re: 3724 Belgian Saison Yeast
mikey, there isn't really a list at this point. Right now I'm seeing if a couple high gravity beer swaps are possible. Barley wine is showing promise, jury is very out on the high gravity trappist style one though. If one or both fail to catch on the next try will be a "dark side of brewing" swap. Thats an easy one since it is very open stylistically. After that I see another saison swap. We didn't actually do a saison swap this year, we did a sour ale swap instead.
Mykel Obvious
07/22/06 09:57 AM  
Re: 3724 Belgian Saison Yeast
Well, I have nothing for a Barley Wine swap... just haven't gotten around to brewing one yet...

As to high gravity, it depends on your definition... I have a beer that floats between Dubbel and Dark Strong... 1.077 OG and should finish around 8% ABV... if that would qualify, I'd be interested in a swap... it should be in bottles in a week or two and ready to try around Sept.

What would qualify as a "Dark Side" beer?? I may have to brew something up just to get in on that one... it sounds to interesting to pass up ;-)

I also have a Flanders Sour Ale that I brewed in April and should be ready to bottle between October and December (depending on my mood) and I would LOVE to be in on a Sour swap if that could be aranged... it's my favorite style and I really want to learn all I can about making sour beers

I'll make sure to save some of the Saison for a future swap...

later,

mikey

MattB
07/27/06 11:01 AM  
Re: 3724 Belgian Saison Yeast
Can anyone comment on the relative performance of Saison Dupont bottle cultures versus either the White Labs strain(which seems to disappoint a lot of people) or the Wyeast strain?

As I see it, the big mystery of "how does the Dupont brewery ferment that yeast so fast, versus American pro and home brewers who have a lot more trouble (even at high temps)" probably comes about because the WY and WLP pure cultures just aren't exactly what's being used at the brewery. This might come about because the brewery yeast is supposedly multi-strain, or drift in the commercial cultures, or whatever. Anyway, I'd love to hear about any experiences with bottle cultures.

Hopgeek
08/01/06 10:46 PM  
Re: 3724 Belgian Saison Yeast
A friend of mine gave me a pint of 1st gen slurry that he had originally cultured from the bottle. I've seen great performance.

I've been fermenting at 95 degrees F for 10 days and the beer is down to 1.005, OG was 1.048 and mashed at 148. I'm still seeing activity as the bubbling is about 30 seconds apart. The hydro samples I've tasted don't have any off flavors, so I don't suspect the quick ferment is due to any sort of infection.

Hope that helps!

 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: