Hi Dudes, I have had a few friends who have used cellar science yeast with great success. I will definitely try the saison strain in a future brew. I have to finish off a Blood Orange Saison keg first. Great video! Cheers!
I just ordered my first few Cellar Science items, the Hazy yeast, and the Dap free nutrient as well as their Tropical Thunder enzyme for some upcoming wines. Pretty excited to try their products and the prices are awesome! Thanks for highlighting them!
Brewed a Saison back in the middle of June and used Cellar Science - Saison. What a beast! FG was 1.001. Mine was supposed to come in at 6.4% ABV but the yeast ate its way to 7.1%. Thanks guys!
That's what happened to me too I think. Next time I plan to mash higher and see how it comes out. When the yeast is so potent maybe I don't need to work so hard on the mash side of things to get a dry beer. Cheers! -Mike
I love this! I brew a lot of saisons. Currently drinking one I brewed. I like mixing them up from traditional to some experimental ones. My current one is aramis and cashmere, and it’s amazing!
Saison is one of my favorite styles. I try to keep them on the lower end of ABV. Beware, you will be seeing double and feeling single. Wish one of the labs would make a dry Belgian strain.
Cool video. I love saison but prefer the belgian saison style vs french style. The french yeast seem to fall short for me on the flavor I want. That cellar science looks like its a french style saison yeast.
I think you're right. I have had good luck blending the two yeasts and getting some of the Belgian qualities with the softer French profile too. I think that's what I like about Saison is the flexibility for individual palates. Cheers! -Mike
Hi Guys, what form was the spelt? Malted or flaked or? How does this compare with other Saison's out there, for example some of the oxbow Saison style beers?
This was malted Spelt. I've never had an Oxbow Saison so I can't make a direct comparison. I'll just say that I think the Spelt did contribute a nice graininess to the backbone of the beer. Spelt is like wheat really just not as soft tasting as wheat IMO. I think I really like it in this application. Cheers! -Mike
Made mine this summer first time. Turned out well. Belle Saison open fermentation.
I love Saisons and of course I love this video, massively interested in the use of spelt - I'll have to source some and try it; in a Saison of course.
Hi Dudes, I have had a few friends who have used cellar science yeast with great success. I will definitely try the saison strain in a future brew. I have to finish off a Blood Orange Saison keg first. Great video! Cheers!
Very informative my friend. Cheers!
Well done, Mike. Sounds like you brewed a winner.
Greatest style ever.
Certainly offers the most flexibility and some room for creativity. Cheers! -Mike
nice... but leaving beer on the table John? c'mon.. haha. love you guys. keep pumpin these out
Saison makes a good hard cider also!
saison for my maison
Nice review and a good looking beer! Cheers!!
I seem to crave at least one Saison a year and this one really came out the way I wanted it. Cheers! -Mike
I just ordered my first few Cellar Science items, the Hazy yeast, and the Dap free nutrient as well as their Tropical Thunder enzyme for some upcoming wines. Pretty excited to try their products and the prices are awesome! Thanks for highlighting them!
Brewed a Saison back in the middle of June and used Cellar Science - Saison. What a beast! FG was 1.001. Mine was supposed to come in at 6.4% ABV but the yeast ate its way to 7.1%. Thanks guys!
That's what happened to me too I think. Next time I plan to mash higher and see how it comes out. When the yeast is so potent maybe I don't need to work so hard on the mash side of things to get a dry beer. Cheers! -Mike
I love this! I brew a lot of saisons. Currently drinking one I brewed. I like mixing them up from traditional to some experimental ones. My current one is aramis and cashmere, and it’s amazing!
Saison is one of my favorite styles. I try to keep them on the lower end of ABV. Beware, you will be seeing double and feeling single. Wish one of the labs would make a dry Belgian strain.
Cool video. I love saison but prefer the belgian saison style vs french style. The french yeast seem to fall short for me on the flavor I want. That cellar science looks like its a french style saison yeast.
I think you're right. I have had good luck blending the two yeasts and getting some of the Belgian qualities with the softer French profile too. I think that's what I like about Saison is the flexibility for individual palates. Cheers! -Mike
Hi Guys, what form was the spelt? Malted or flaked or? How does this compare with other Saison's out there, for example some of the oxbow Saison style beers?
This was malted Spelt. I've never had an Oxbow Saison so I can't make a direct comparison. I'll just say that I think the Spelt did contribute a nice graininess to the backbone of the beer. Spelt is like wheat really just not as soft tasting as wheat IMO. I think I really like it in this application. Cheers! -Mike
@@BrewDudes Cheers. I have baked bread with Spelt but not brewed with it, might need to check it out!