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How hot do you push your saisons and with which yeast that is?

I think this is yeast only. On the top as well as on the bottom cells floculating. Kveik voss is agresive fermentor when warm enough. First it rises and then floculates nicely. All looks good to me.

I have found that banana (isoamly acetate) is relatively quick to dissaper from beers. That's the same reason it is said that hefeweizen beers should be consumed young, if you're after the banana flavor. After the banana goes away it reveals other complexities in flavors (phenols and other...

I suggest to try it on it's own first. Good attenuation can still be achieved with mashing schedule.

Thanks for recommendation. Have you tried lallemand's Farmhouse? I think you might like it! :)

That's exactly how I have been working with diastaticus yeasts (belle saison, be-134, farmhouse, M41)) and have had great results so far. Open fermented when at the peak of fermentation and left in the fermenter for 3 weeks. I always get a reading of SG(fg)1.000 - 1.002 with this approach. Last...

I am trying to possibly achieve a bit more complexity in my saisons ... Anyone tried out this combo? What are your thoughts? It seems the fermentation temperatures of both yeasts overlap nicely at around 30 degrees celsius; also the voss kveik gives strong fruity esters and it has a lower...

Did anyone try out this yeast combo Belle Saison + BE-134 for a saison? Does it achieve a good yeast profile?

I will argue that BE-134 can indeed be used for belgian tripel style beer. Fermentis says: "This typical brewer’s yeast strain is recommended for well-attenuated beers, produces fruity, floral and phenolic notes and a dry character. Produces highly refreshing beers." BJCP says: "A strong...

Recently I brewed a 'english brown ale' beer with S04. The fermentation got quite warm, surely in the upper range and possibly above. After 6 - 7 weeks of bottle conditioning there are the classic english fruity esters and a bit of what I would consider a slight off-flavor. The beer in general...

I would just stick with BE-134 taking into account what I have experienced with these two yeasts. BE-134 will give you the fruity as well as the phenolic aspect in general a nice belgian profile and I find this yeast works really nice with hops as well as other botanicals. Belgian Tripel is a...

This site is a treasure of brewing knowledge. Many thanks!

I've bottled the beer and it has been in the bottles for about 7 days now I think. So far so good. It seems to be developing nicely.

Would you say that M21 is the same as Lallemand's Wit?

Thank you for the very kind compliments on my deep beer wisdom. :D The other thing I can say about this fermentation is that Mangrove Jack's M21 yeast is being used. The wort had around Sg 1.040. Fermentation began normaly but it was quite weak, compared to other yeasts I'm used to. Then there...

The photo is taken from the outside of a glass carboy which is sealed.

The start of a pellicle or mold? Thank you!

Any ideas where to get omega yeast in europe? I cannot seem to find a thing. Have a great day!

I have recently had two beers made by a friend of mine with SO4 that were really good with nice fruity english yeast profile.

There will be dissolved CO2 from fermentation in the beer which will slowly escape from the sollution, thats why you see the bubbles still if you watch closely.