hoptualBrew
Well-Known Member
Recently (brew day 06/20/13) used WY3711 French Saison smack pack on a house saison I am trying to perfect and got yeast character that is way off from my expectations.
Problem;
Got a bunch of clove that is really reminiscent of a Hefeweizen/Saison hybrid, not feeling it at all. I desire a mild funk, peppery, spicy, citrus character that is described by Wyeast.
Read this yeast was highly active and quickly attenuative so I did not make a starter other than the smack pack.
Recipe was;
O.G. 1.052
F.G. 1.006
Pilsen, Vienna, Rye malt, with a dash of acidulated malt.
Styrian Goldings, Styrian Celeja, and Motueka hops
Fermented at 65 F for 7 days then raised to ambient over the course of 2 days. After 9 days, the beer was at 1.006, then kegged and cold crashed for 14 days.
My thoughts;
Maybe do a 500ml yeast starter to reduce some phenolic production, lower temp a few degrees to 62 F. But at the same time, Hefe yeast strains produce clove character at lower temps and banana at higher temps. Would I get less clove at lower or higher temps here? Ideas?
Problem;
Got a bunch of clove that is really reminiscent of a Hefeweizen/Saison hybrid, not feeling it at all. I desire a mild funk, peppery, spicy, citrus character that is described by Wyeast.
Read this yeast was highly active and quickly attenuative so I did not make a starter other than the smack pack.
Recipe was;
O.G. 1.052
F.G. 1.006
Pilsen, Vienna, Rye malt, with a dash of acidulated malt.
Styrian Goldings, Styrian Celeja, and Motueka hops
Fermented at 65 F for 7 days then raised to ambient over the course of 2 days. After 9 days, the beer was at 1.006, then kegged and cold crashed for 14 days.
My thoughts;
Maybe do a 500ml yeast starter to reduce some phenolic production, lower temp a few degrees to 62 F. But at the same time, Hefe yeast strains produce clove character at lower temps and banana at higher temps. Would I get less clove at lower or higher temps here? Ideas?