29 replies to this topic

[Poptop]

I set mine in siphoning position for about a week before racking off pretty clear into my keg.  I'll expect the first pour or two to be cloudy but I suspect the batch on whole is going to be crystal clear.  And the color of a Dirty Penny

[MyaCullen]

fermentis joins the fray

 

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[BlKtRe]

This says it all. I get engrossed in the book FA. I love the fact that a Saison or Farmhouse Ale is a family affair or a collective affair of several farms. I think that's why the style has so many interpretations. That's the intriguing part for me personally. Btw I also like to keep one on hand as consistently as possible.

Spoken like a true Saison guru!

[BlKtRe]

questionHow is the clarity coming out for these?I made two batches last year with it and niether one would come totally clear.

Mine don't really clear towards the end of the keg. Typically Saison is fairly cloudy like a Wheat beer which is indicative of the style.

[dmtaylor]

question

 

How is the clarity coming out for these?

 

I made two batches last year with it and niether one would come totally clear.

 

In my recollection, my saison never hit crystal bright status.  It always had a very slight haze to it, regardless of temperature.  Adding Irish moss and/or gelatin might be worthwhile to knock things out.  I bet it is a yeast haze so the gelatin at the end of fermentation would likely be most effective fining agent.

[positiveContact]

fermentis joins the fray

 

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bringing this thread back.  has anyone tried both of these dry yeasts?

[Poptop]

Not the Abbaye

[positiveContact]

Not the Abbaye

 

I'm surprised in this thread how universally it seems the belle saison was liked.  usually there are at least a few people who don't like a new yeast (especially dry).  it's really giving me hope that I'll have a dry saison yeast option.

[SchwanzBrewer]

Reminds me I need to make some saison and I wanted to try this yeast. That or try 3711 at higher temps. So many beers I need to brew...

[Genesee Ted]

I used the Abbey in a Belgian Strong Golden Braggot.  10 gal aged on 30 lbs of cherries.  It is crashed right now, I will probably keg it this weekend.