Lallemand Belle Saison FG and Bottle Bombs

[GertSels]

I brewed a strong Saison three weeks ago. Now I was planning to cold crash and lager for one week before botteling at the end of week four. I started reading a lot about the yeast, Lallemand Belle Saison, and I started to worry about bottle bombs. A lot of you reach 1,001 or lower using this type of yeast. Maybe I'm a little too worried but just to be sure, any suggestions?

- OG 1,075 (no added sugar) - 1 hour mash 67°
- 22 gr dry yeast for 5,5 gallon high gravity wort
- 6 days - 18° in primary (bottom end of range)
- Hit predicted FG 1.007 after first week.
- Three day ramp to 24°
- Hit 1,005 after 4 days on 24°
- Hit 1,004 after 10 days on 24°
- Still 1,004 after 12 days on 24° (94% att)

You guys think it's safe to bottle? It's my first time brewing a saison and I would like to enjoy this beer without safety goggles

Thanks!

 

[Gusso]

Looks fine to me.

 

[VikeMan]

If (say) four more points of residual extract were to ferment in the bottle, you'd be looking at ~2.6 extra volumes of CO2 (over and above whatever level you primed to).

I have no experience with the Lallemand strain, so I can't say how likely that is.

 

[Vale71]

Lallemand lists it as a diastaticus strain so there's no telling at what FG fermentation will actually stop. Bottling in champange-type bottles would be the safest option as those can take much higher pressures without bursting.

 

[Miraculix]

I brewed something similar with that yeast and it seemed to have stopped at a similar fg. Problem was, it was not actually done, it just got really slow at the end. I got nice gushers after a month in the bottle.... Long story short, with a higher og belle saison beer,I would wait at least two weeks after I think it is done. And then probably one week more.

 

[GertSels]

Okay thanks! I'll just wait another week, take another measurement and maybe wait a little longer. I was hoping to brew again next week but I guess that's out the window.

 

[Qhrumphf]

Given the starting gravity I'm pretty confident it's done. I haven't used Belle often, but with 3711, which behaves similarly, that's about right. When it's finished lower it's from a much lower starting gravity.

Giving it another week and bottling in heavy glass is the safe bet.

 

[moreb33rplz]

The one time I used this yeast it fermented forever. Like, at least 4 weeks if not 6. I forget the FG but it was very dry.

 

[Snuffy]

Oh yeah. Belle Saison will go dryyyyy. I've actually had the Tilt go to 0.997 on my last saison using it. Probably a calibration error on my part, but then with the Tilt, I'm not going for accuracy - I'm just looking for 3 or 4 readings that don't change so I can call it done. Belle Saison ferments long but it pays off in a great saison character. Love that stuff.

 

[RM-MN]

Okay thanks! I'll just wait another week, take another measurement and maybe wait a little longer. I was hoping to brew again next week but I guess that's out the window.

Bucket fermenters are too cheap to miss a brew session. Go buy another one (or 2 or 3).

 

[RM-MN]

I've actually had the Tilt go to 0.997 on my last saison using it. Probably a calibration error on my part,

I've measured that low of FG with a hydrometer so don't just think it is a calibration error. Belle Saison like to be warm to finish up. I had to bring mine up to about 85F to get it there without waiting a lifetime.

 

[Snuffy]

I've measured that low of FG with a hydrometer so don't just think it is a calibration error. Belle Saison like to be warm to finish up. I had to bring mine up to about 85F to get it there without waiting a lifetime.

That's good to know. I usually calibrate mine in the same room temp water I'm brewing with. I think it calls for distilled, but wtf. Last Belle Saison batch went 1.046 to 0.997 in 17 days. Kegged 3 gals, bottled 2. Lemon Lavender Saison from Great Fermentations. Good stuff.

 

[dmtaylor]

Belle Saison typically finishes about 1.002 regardless of OG, and takes at least 3.5 to 4 weeks to get there.

Be careful, I don't want those bottles gushing or exploding on you. Leave it to ferment a while longer.

 

[GertSels]

Bucket fermenters are too cheap to miss a brew session. Go buy another one (or 2 or 3).

Plenty of buckets but only one fridge for fermentation. Maybe we'll do some uncontrolled fermentation this time...

 

[RM-MN]

Plenty of buckets but only one fridge for fermentation. Maybe we'll do some uncontrolled fermentation this time...

Your ales only need about 4 days of temperature control. After they have slowed down they can be allowed to come to room temp. A lager is a different kind of cat.

 

[Snuffy]

"In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Belle Saison™ yeast exhibits:

• Vigorous fermentation that can be completed in 4 days
• High Attenuation and Low Flocculation
• Aroma and flavor is traditional of Saisons with citrus and pepper notes.
• The optimal temperature range for LalBrew Belle Saison™ yeast when producing traditional styles is 15°C(59°F) to 35°C(95°F)

Saccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort."

 

[Dog House Brew]

Belle Saison typically finishes about 1.002 regardless of OG, and takes at least 3.5 to 4 weeks to get there.

Be careful, I don't want those bottles gushing or exploding on you. Leave it to ferment a while longer.

I agree with this. I use a few different D+ strains. They always take a month to finish. The last 4-5 points take a few weeks. I also never bottle any of these strains in a regular bottle. I usually bottle these in 750ml Belgian bottles.