Cross my loof Saison yeast

[Hoddy]

Anyone tried this yeast yet?

I've tried this dried yeast directly against my usual recipe that I use with the wyeast French Saison yeast.

General feedback is it ferments well and attenuates to leave a nice dry beer just as a French Saison should.

I would say it doesn't have the full fruit and French Saison funk that the wyeast French Saison liquid strain has.

I've also noticed that the CML dried version has a horsey/cardboard element to it. More like a Belgian Saison yeast rather than the French style that you would expect.

All in all it's a pretty good yeast. Which at the cost of it you can't complain with. I would however be inclined to use this yeast in more of a Belgian style and I think it would work well in a more malty base with a higher alcohol content.


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[Tuizner]

Am 16 days into the ferment and hopefully when i get home tonight it will be ready for the next stage. Question is secondary or bottle?

 

[Hoddy]

My batch was in primary for 18 days and direct transferred into a corney keg and it was good to go. No need for secondary [emoji1303]


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[mr_bridger]

What sort of temps have you been fermenting at? Maybe warmer would make more funky? I might grab a packet or two and give it a whirl at some point. (using yeast harvested from a BBno 01|01 Saison at moment)

 

[Tuizner]

Mine is in kitchen. 18-22 currently.

 

[Hoddy]

What sort of temps have you been fermenting at? Maybe warmer would make more funky? I might grab a packet or two and give it a whirl at some point. (using yeast harvested from a BBno 01|01 Saison at moment)

This one was at 22oC pitch and then allowed to free rise up to 25oC. I wouldn’t say it was funk, more the yeast character is naturally bready/cardboard.

If I’m honest I’m not taken (personally) with this saison yeast in a French style.


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