LalBrew® Belle Saison Dry Yeast (Danstar) is a Belgian Saison-style ale yeast, a breakthrough in the world of traditional dried yeasts. Get all the great esters and phenols that are so desirable in an authentic Belgian-style Saison, with the convenience of dried yeast! Danstar technical analysis indicates that it does not experience the sluggishness common with "Dupont"-style strains. Full attenuation is possible within 72 hours, at a pitching rate of 1 g/L (2 packs for 5 gallons), wort density of 12 Plato (1.048). Fermentation temperature should be kept above 63F - it is unknown at this time what the upper limit for this yeast strain is, but free-rising from pitch temperature is encouraged. The manufacturer recommends rehydrating this yeast - instructions are on the back of the package.
It works as it should. Not much more that you could expect from a packet of yeast!
R
Robert B.
I’ll use it again for my next Saison.
The attenuation of this yeast is impressive. Dropped my Saison down to 1.002 FG. I fermented at room temp (74ish) but I’m sure it got closer to 80 durning fermentation. The flavor is great!
P
P. G.
Belle Saison is is Beautiful!
This yeast is very forgiving, and will ferment without undesired off-flavors from 59*F to 95*F. I had a mishap with temp controller and it dropped to 40*F after pitching. Let it slowly rise to 59*F and started fermenting...then. Got to 73*F and unplugged Fermwrap. Finished at 1.020, and plugged Fermwrap back in. Got to 81.2*F and unplugged it. Finished out at 1.006 (if not lower)...right on the money for my recipe.
It works as it should. Not much more that you could expect from a packet of yeast!
R
Robert B.
I’ll use it again for my next Saison.
The attenuation of this yeast is impressive. Dropped my Saison down to 1.002 FG. I fermented at room temp (74ish) but I’m sure it got closer to 80 durning fermentation. The flavor is great!
P
P. G.
Belle Saison is is Beautiful!
This yeast is very forgiving, and will ferment without undesired off-flavors from 59*F to 95*F. I had a mishap with temp controller and it dropped to 40*F after pitching. Let it slowly rise to 59*F and started fermenting...then. Got to 73*F and unplugged Fermwrap. Finished at 1.020, and plugged Fermwrap back in. Got to 81.2*F and unplugged it. Finished out at 1.006 (if not lower)...right on the money for my recipe.
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