I purchased a three-pack of this yeast a while back because (1) it was a good deal and (2) I wanted to experiment using it. After doing some research post-purchase, I learned that a lot of folks have strong opinions about it.
While it is labeled as being ideal for Belgian-style ales, a lot of what I read indicated that this isn’t the best use case. The yeast is known to be a mid-range attenuator (70-75%), and it doesn’t seem to be the best for producing those “Belgiany” flavors. There was a fair amount of feedback indicating that it had a neutral flavor profile, which might indicate it being a good candidate for Pale Ales, IPAs, etc.
Over the past few days, I pitched a half packet of the yeast in two 1 gallon brews: a Belgian Singel (4 days ago) and an APA (last night). What better way to test the differing opinions than by brewing up a batch for each use case?
Both fermentations kicked off with a purpose, lots of krausen and a hyperactive airlock. The Singel began with a SG of 1.044. Initially started fermentation around 64 F, then moved to 72 F a day later (trying to encourage phenols). Took a sample last night (3 days after pitching yeast), and it had already plowed down to 1.009. Any fears I had of low attenuation were quickly assuaged, since we’re currently sitting at 79%.
Obviously a little too early to have a good idea of the finished product, but there wasn’t much of anything special about the sample I tasted. The week old saison I sampled at the same time definitely had a Belgiany flavor, but nothing much from the Singel. Smell was actually a little sulphuric. Will see where things are in another week or so.
Aiming for a more sessionable strength APA, so the SG there is 1.040. Will see where we are with that brew in another few days as well.
While it is labeled as being ideal for Belgian-style ales, a lot of what I read indicated that this isn’t the best use case. The yeast is known to be a mid-range attenuator (70-75%), and it doesn’t seem to be the best for producing those “Belgiany” flavors. There was a fair amount of feedback indicating that it had a neutral flavor profile, which might indicate it being a good candidate for Pale Ales, IPAs, etc.
Over the past few days, I pitched a half packet of the yeast in two 1 gallon brews: a Belgian Singel (4 days ago) and an APA (last night). What better way to test the differing opinions than by brewing up a batch for each use case?
Both fermentations kicked off with a purpose, lots of krausen and a hyperactive airlock. The Singel began with a SG of 1.044. Initially started fermentation around 64 F, then moved to 72 F a day later (trying to encourage phenols). Took a sample last night (3 days after pitching yeast), and it had already plowed down to 1.009. Any fears I had of low attenuation were quickly assuaged, since we’re currently sitting at 79%.
Obviously a little too early to have a good idea of the finished product, but there wasn’t much of anything special about the sample I tasted. The week old saison I sampled at the same time definitely had a Belgiany flavor, but nothing much from the Singel. Smell was actually a little sulphuric. Will see where things are in another week or so.
Aiming for a more sessionable strength APA, so the SG there is 1.040. Will see where we are with that brew in another few days as well.