Belgian Saison yeast is the quintessential yeast strain for making Belgian saison beers. it produces spicy, fruity, and somewhat bubblegum-like aromatic notes. Beers made with this strain are tart and finish dry with some fruitiness. Like Wyeast's French saison strain, this one is another extreme attenuator that will produce very dry beers, if proper conditions are given to the yeast. Proper conditions are crucial for a successful fermentation, as this yeast can be quite fussy. This one likes it warm, as is demonstrated by a temperature range that starts at 70°F and goes all the way up to 95°F. It is recommended that this yeast is fermented very warm, as Wyeast suggests fermentations temperatures of 90°F or higher to get it to completely finish. This yeast is notorious for stuck fermentations, especially when fermented too cool. High temperatures or using another yeast for full attenuation are recommended at times to finish beers that get stuck. Those who stick with this yeast and give it exactly what it needs will be rewarded with memorable beers of unsurpassed quality.
|Temperature Range: ||70-95 F (21-35 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||12% ABV|
|Typical Styles: ||Saison|