LalBrew® Belle Saison Dry Yeast (Danstar)
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.
- Beer Styles: Saison, "Farmhouse"
- Aroma: Citrus, Pepper
- Fermentation Temperature Range: 59 - 95°F
- Optimum Temp: 66°-74° F
- Attenuation: High
- Flocculation: Low
- Alcohol Tolerance: 15% ABV
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|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Yeast Style||Belgian Ale|
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Danstar Belle Saison Dry Yeast
I fermented a little cool 68-70 and it went from 1.058 to 1.006 in 15 days. My saison is still slightly funky with lots of Belgium flavor. It was bottled on 03-05-19 and is getting better each day. Carb feels like champagne. Love it
Great yeast, use it often. Very clean at lower temps (66-70 ambient). As a homebrewer who isn't wedded to 'brewing to style ' I don't mind throwing this into just about any wort.
Love this yeast, ferments well, and pleasant esters
Danstar's Belle Saison will chew through wort in a few short days. It is monstrously attenuative and guaranteed to deliver the crisp, dry finish you are looking for in a Saison. At lower fermentation temperatures (sub-26°C) it can be a little character free, so if you favour a more estery/phenolic profile keep it warm. My suggestion is to under-pitch for a more fully-flavoured Saison.