Recent content by samwhois

If you want a dry yeast for a Tremens clone I would go with a couple packs of Fermentis T-58. As I am sure you know it is a pretty strong brew. You might be able to get away with using the Danstar Belle if you ferment at cooler temps, like 65-68. I think they recommend the White Labs Belgian...

g-star - that could actually be a really interesting saison! back in the day saison brewers shared yeast cultures and after a while they would acquire "bugs" like brett and lacto. I think you could advertise or call that brew an old world saison. I would bottle condition it and keep it around...

whoa tiger! I would maybe not do the cinnamon stick. One cinnamon stick probably won't ass much but might not be too bad. Saison yeasts typically have enough going on with them to not add too much. I have brewed plain saisons and people thought I added too much ginger, and I added no ginger...

The Dupont strains are so worth the wait my friend! I just made a Grissette (light session saison at 1038 OG) and pitched a Super 1090 saison on the cake. I did split batch with White Labs Saison I & II on other 5 gallons. Let the Grissette ferment in the 90s and finish at 1002. There is...

piteko - check out my home brew clubs website (gonzobrewers.com) under the "forum" section and "Upcoming meetings (what will be the goings on) by Sam-Who-Is" I have a bunch of info and recipes on saisons. I have been doing a lot of witbier/saison hybrids lately. I think they are under the...

Just kegged a split 10 gallon pale ale using bry-97 for five gallons and Wyeast Northwest ale yeast (one of my favorites for pale ales) carbonated and drank the Bry-97 and was pleasantly surprised at how well it tasted. Seems very well balanced and I got better attenuation the NW yeast...

the one thing i would be worried about is autolysis of the yeast if it is a month old. I have pitched on plenty of yeast cakes and have had great results. especially smaller beers to bigger beers. i personally would not use a yeast cake that is a month old, if i pitch on yeast cake it is...

higher fermentation temps mean fast fermentation. the warmer temps with that particular yeast might cause it to have some fruity esters than normal. but the beer should still be fine. I would do a secodary fermentation and keep temps around 68. the key to any good fermetation is keeping...

I just think that a yeasty sample with this particular yeast strain could be perceived as having some banana like esters

You could also pitch more tubes/smack packs/dry yeast packets to increase your yeast cell count. You should also choose a alcohol tolerant yeast. Most ferment up to 12% without too much problem. Big beers are tricky when starting out as a home brewer. Sometimes for a big beer I make a low...

I think that a yeasty sample with this particular yeast strain could be perceived as having some banana esters.

I think that wheat malt can create some awfully interesting flavors with any yeast. Especially at warmer temps. I certainly understand that the hefe-yeast is the main contributor to this flavor but a high percentage of wheat gives any brew a bready and perhaps some banana flavor. Especially...

Some of those banana flavors could be from getting a yeasty sample. I did not experience any banana flavors and I used about 50% wheat malt in my grist. I got the typical saison esters with a lot of fruitiness with dry finish.

Just used Belle Saison in a witbier/saison hybrid. Was pleasantly surprised at the phenols and true saison flavors the yeast produced. Primary fermented in the upper 70s and got 85% attenuation. I brew a lot of saisons and am planning a true saison with the second pack of Belle Saison yeast I...