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Thanks for the replies re the Lille saison. It seems like this may be one to avoid. I use MJ 29 for my saisons and it is a superb yeast. I ferment high and it always gets down to 1.004-1.006. My standard recipe has a SG of 1.06ish with a simple malt bill. The yeast really shines and creates...

Has anyone tried the Lille saison? Sounds like it may not be as attenuative as most saison yeasts. The kolsch yeast I really like not so mad about the kristalweizen and the Belgian was alright although I will need to give it a second go as I fermented way too low due to muppetry on my behalf.

My hefe/kristalweizen using crossmyloof kristalweizen yeast. Cold crashed for a week and then bottle conditioned. The flavour is there but could do with a bit more intensity. Next time i will chance it with the fermentation temperature and raise to 30-32c to try to intensify things. Drops...

I have a 19l batch on the go using the kristalweizen yeast. I used 1 pkt rehydrated and have fermented at the top end of the temp scale. Very fast take off, fermented pretty quick. Now at day 5 and have 74% attenuation. May drop another point or two but either way i am pretty happy as i was...