The Saison Files - Tasting Yeast Bay, BE-134 and the Loral Canyon Saison
Вставка
- Опубліковано 5 вер 2024
- It's time for another taste test! This time Drew digs into two more Yeast Bay Strains (Walloonian 2 & Walloonian 3), Fermentis's new dried Saison strain - BE-134. And then we get into something completely different - Drew's Loral Canyon Saison featuring YCHops "American Noble" (aka debittered leaf) Loral. It's amazing. The new thing actually really works!
Drew's Guide to Saisons and Yeasts: www.maltosefal...
Loral Canyon Saison Recipe: www.experiment...
YCHops Loral Hop: ychhops.com/va...
Loral Canyon Saison for 5.5 gallons at 1.058, 32 IBUS, 5.1 SRM and 6.6% ABV.
7 lbs Pilsner
4 lbs Wheat malt
0.5 lbs Aromatic malt
0.5 lbs Sugar
Mash at 150°F for 60 minutes
0.75 oz Magnum 11.4%AA for 60 minutes
1.00 oz Loral "American Noble/Debittered Leaf" - primary dry hop for 2-4 weeks.
Wyeast 3724 Belgian Saison
Don't forget you can support the podcast via the links on www.experiment... (including our Patreon charity account - / experimentalbrewing )
Thanks Drew! I decided to brew your Saison de Table this weekend, with the Be 134 because it's what my homebrew shop had. Looking forward to the results!
Saison, almost single-handedly got me into brewing. The fact that one thing such as yeast, could impart so many different things into a beer fascinated the crap out of me. Nice video.
Thanks and yeah, we certainly agree!
I made a saison with Danstar's Belle Saison not too long ago and your description is spot on. It's like a 2D version of a saison yeast.
Thanks! not many of good videos out there on Saison yeast.
On the topic of dried saison yeasts, it seems like you're testing the M29 from Mangrove Jack's. Will be interesting to see what you think of it!
Nice cheers just subscribed , we brew our own beer also . One of the best reviews I've seen.
Just found you page looking for home brewing vids and subbed! Very interesting to see how the different strains give off different aroma's and tastes. We were thinking of doing something similar by brewing a big batch of a beer and separating into 3 different fermenters and using 3 different types of yeast strains to better understand the flavor and aroma profiles. We also upload beer reviews, home brewing vids and all things beer related really. Come check us out if you get a chance. Would love to know what you think. Cheers!
When are the Yanny hops being released?
giving the be-134 a go today in a dark saison.
just out of curiosity, how did you manage the fermentation temps? did you ramp or just let it go where it wanted to? im thinking of treating it like i tend to do for 565 and ramping up to 28ish over the course of fermentation
Rob, did my usual fermentation for BE-134. (Oddly just tasted it again to double check before sending it to Portland next week). Start at 17-18°C for 2-3 days and then allow to free rise. Since I live in Southern California hitting 32+°C in my garage is a no-brainer. I usually leave the fermenter in a water bath to even out the fluctuations. -- Drew
drewbage1847 fantastic. thanks.
! we arent blessed with cali weather in Wellington new zealand but with a bit of coaxing and a lot of heat belts i can get to 28c!
great video. cheers!
Thanks! Don't fret trying to drive it high! When I did one of my original Saison tests, I slapped a heat belt on one carboy and let her rip from the outset. That turned out to be my least favorite of the run. Start low and slow, and then goose it, if you need to. Hope to see y'all in New Zealand sometime!