So with the malt bill and hopping already covered we can move onto the part that matters the most for Saison - Yeast. There are several yeast forward beer styles (hefeweizen, wit, all other French/Belgian beers with the exception of Biere de Garde), but Saison stands out. The malt and hops just provide a foundation (mouthfeel, background flavors) for the yeast derived flavors to build on. So for me the most important ingredient for my Saison is what yeast I use. My next step was to hunt down the best yeasts. I did some important research and narrowed down my choices to 8. (I may do another round next month because there are more I want to try - many more)
No yeast was (directly) bought in the making of this beer
- French Saison Wyeast 3711 - harvested from last year's French Saison - 5 gal batch
- Saison Dupont - harvested from a 750 ml - 5 gal batch
- Brett Drie - used yeast cake from ESBrett - 5 gal btach
- ECY03 - 1/2 vial (birthday gift from a homebrew friend) - 1 gal batch - If anyone knows more about the actual yeasts in the blends please leave a comment.
- ECY08 - 1/2 vial (birthday gift from a homebrew friend) - 1 gal batch - If anyone knows more about the actual yeasts in the blends please leave a comment.
- Lost Abbey Red Barn - harvest from a very fresh 750 ml - 1 gal batch - hope it's the same yeast as Carnevale which is sweeping competitions this year.
- Southampton Saison Deluxe - harvested from a 1 yr old bottle -
1 gal batch - Phil Markowski literally wrote the book on Farmhouse beers
- Logsdon Seizon Bretta - harvested from 750 ml - 1 gal batch - Have heard great things and enjoyed the interview over on Embrace The Funk
As for fermentation profile, I am going to keep this round simple instead of the preferred temperature ramping I normally do. All 20 gals were pitched at ~ 70F and kept in ambient closest conditions (~75F). I did not use any exterior cooling or water baths, I allowed all the beer's temperatures to free rise during fermentation. The next round of testing will experiment with higher fermentation temperatures (using heating blankets).
5 Gallon Batches (Brett Drie in corny, French Saison, Dupont)
Day 2
Day 5
1 Gallon Batches (Lost Abbey, SoutHampton, ECY03, ECY08, Logsdon)
Day 2
Day 5
I tried to emulate my water profile to the one listed in Farmhouse beers
Active fermentation took off for all the batches after a short lag time with the exception of the Logsdon yeast which did not have a starter, activity took about 36 hrs. The next phase of this experiment will be tasting notes, which I will try to get a panel together for.