LalBrew® Belle Saison Dry Yeast
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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I don't remember having any issues with this yeast. It seems everything worked well.
I was making a trippel and wanted Trappist yeast. It was summer and dry yeast was recommende for summer shipping. Trappist was not available but the Saison yeast worked out
I have used this yeast several times for saisons and have liked it. I also like the convenience of a dry yeast. I rehydrate and confirm activity before pitching.
I'm not nearly at the level of many home brewers but every fall I brew a batch or two of all grain with my backyard hops. I made a Saison using the LalBrew and it turned out delicious. The mash was 5 lbs each of Briess 2-row and Goldpils Vienna with 2 lbs of Weyerman Dark Wheat. The yeast gave flavors that are mildly Weiss beer with a bit of sour. I'm really happy with it.
Another great aspect of this yeast is that I put it in a starter (boiled some honey for 10 mins) and within 20 mins, the yeast was ready to pitch. Within 2 days the beer was ready to move from the primary to the secondary fermenter. Amazingly fast.
I was initially skeptical, as saisons are hit or miss. But this is a good yeast. I used it for an Herbs Provence Saison, which turned out well.