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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.

ICE PACK INCLUDED

We include complimentary ice packs with ALL liquid yeast orders (if required), but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the hot summer months or if you are ordering from a warmer climate. Many times during the winter an ice pack is not needed so we make the determination based on current temperatures and the destination!

Yeast Specifications


Temperature Range: 70-95 F (21-35 C)
Flocculation: Low
Cell Count: 100 Billion
Attenuation: 76-80%
Alcohol Tolerance: 12% ABV
Typical Styles: Saison

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Wyeast 3724 Belgian Saison
I used this yeast for my first Saison ever. It has a reputation of being a more challenging yeast to use (fermentation stalls) but truer to the Saison style so I decided to brave it. I had no problems whatsoever. Fermentation proceeded in an orderly fashion to a final gravity of 1.001. (I checked my gravity oftentimes each day with my new BeerBug.) To encourage fermentation, I used a FermWrap that I advanced a couple of degrees each day til I got to 82 degrees. Fermentation completed in about 3 weeks.
Jun 16, 2016  |  By Jeffrey Reider
Owner Response: Great to hear, Jeffrey! Thanks for posting about your experience and for your business. Cheers! Bryan
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