This typical yeast strain is recommended for Belgian Saison-style beers and is characterized by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers
Attenuation: Very High
Optimum Ferm Temp:18-28°C (64-82°F)
Rehydration instructions: Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.
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One of our favourite German lager yeasts! Accentuates malt character, with a reliable fermentation profile and good flocculation and diacetyl reduction. We recommend raising fermentation temperature to 15ºC toward the...
Produces a full-bodied sake character and subtle fragrances. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). Attenuation: 80-100% Flocculation: Medium Optimum Ferm Temp:...
Thought to originate from a small but sophisticated Belgian brewer’s spelt saison. It is earthy, spicy, peppery, tart and dry with tropical fruit and citrus at warm fermentation temperatures. A...
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Source: A unique blend of previously unavailable commercially used Saison cultures. Saison Parfait™ is our New World Saison Blend, a new take on the modern saison yeast flavor and aroma...