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Reviving the thread after quite some time. I finally brewed a Belgian Golden Strong Ale with the WLP740 yeast (made a starter). In terms of flavor and aroma this is pretty much a Duval clone. Very phenolic and close to what I expected from the style. It was just a beer for testing this yeast but...

Some updates: I asked White Labs about the yeast being diastatic, fermenting maltose & maltotriose and the kill factor. At first they just answered me with the copied/pasted paragraph of STA1 being a potential indicator of diastaticus blablabla... I asked again and they confirmed that the...

I agree with Dgallo, for a bière de garde you might want to avoid Mistral or Elixir (more suited for IPAs in my opinion) and have a spicy noble hop as a base (either Strisselsplat/Triskel go could). Barbe rouge is nice for giving a strawberry/red fruit touch to it so having it as a hopstand...

Thanks for the info, I took a quick look in the paper and the place of the yeast is indeed intriguing for a wine yeast. I guess I will order one of this day to test it. By-the-way how do you know wine019 is WLP0740? I found it in the dataset but the origin is not indicated (Microbe sample from...

Hello everyone, I wanted to know if anyone has experience with the WLP740? It's the first time I see about a supposedly diastatic wine yeast. I know the STA1 is more a precondition than a real indicator of a diastatic yeast, so I was wondering if it really produces amylase. Moreover, does...

Long time but I figured I should update on this. So indeed the mixed S-33/French Saison batch turned out better in my opinion than the French Saison only batch. The mixed yeast batch had less of the bubblegum flavor and other ester and phenol and therefor was better balanced. The hops aroma...

I see, it could be any type of cheap hop or a Swedish variety. That interesting to know since I also found wild hops around Stockholm but I couldn't get information in English about the Swedish hop varieties.

My bad! Yes indeed I meant 1.000 and 1.001. And yes I used M29.

Hello everyone. It's about hops, but not necessarily about growing them, so not sure it's the good place to post that. I was in Gotland (Sweden) some time ago. The island is famous for its traditional brew: gotlandsdrikke (or gotlandsdricka in swedish). While in a supermarket there I saw some...

Finally bottled after almost 4 weeks. I was waiting for the yeast to finish to lower that missed FG. I got 1.1000 in the batch with French Saison yeast and 1.001 with the mixed yeast batch. I tested a little at bottling. In the French saison batch the phenols are quite strong and indeed seems...

Good to know! My only concern is that I chose the French Saison yeast to dry my beer as much as possible and the Belgian Saison yeast (from Wyeast and White Labs) is famous for stalling. But considering the advertised attenuation (85-90%) of the M29 I'm confident it will work. Still bubbling at...

Sorry if I was not clear. This is related to Belle Saison which is a Belgian Saison yeast. But other companies have a clear distinction between their French Saison yeast (from Thierez brewery apparently) and their "classic" Begian Saison yeast.

So I actually brewed the recipe yesterday. My efficiency was not very good and I ended up missing my target OG (1.049 instead of 1.1056). I also ended up with less volume than anticipated, so it will be hoppier than I expected. It really smelled like an hop bomb when I transferred to the...

Really? Is it not related to the other French Saison yeasts from other companies? As long as I get the insane attenuation it is famous for it should be okay. I actually harvested yeast from commercial beers before even buying yeast. My plan would be to get my hand on the unfiltered 3 Monts. It...

I'm still using 1-gallon glass carboys. It suits me well for now since I have limited space and equipment. I can brew new batches quickly and experiment fast but I admit it is quite time-consumming for a limited amount of beer. I also have a bottleneck on my botteling but I just moved from...

Thanks for the tip, I will definitely try increasing wheat proportion. I'm planning on using Mangrove's Jack M29 French Saison yeast since it is the one I have easy access to (not sure it makes any difference). WLP073 or Wyeast 3725 would be perfect since there are diastatic but no idea how I...

Thank you all for the feedback! I will go for the single low temp mash for now, seems to be the easiest way to get a highly fermentable wort indeed. But I'll will probably experiment with side by side batches at one point. That sounds crazy indeed! I had fast fermentation with other yeasts...

Hello everyone, first time I'm posting here and I'm looking for feedback on a recipe. I got my hand on some french hops with peculiar flavor profiles: Mistral and Barbe-Rouge, and plan to do a french-ingredients-based IPA with those. I was thinking about doing something inspired by both Brut IPA...