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Wyeast 3724/ WLP565 may be notorious for its long fermentation time, but compared to all the other Saison strains I've tried, it is DELICIOUS. Seriously, it's worth the time. The French strain is utterly characterless in comparison.

Ferment with 3724 until you run out of patience, then pitch EC-1118 on top of it. EC-1118 is great for this purpose, because (a) it doesn't need a starter, even in partially fermented wort, (b) it produces great attenuation, and (c) it has a very neutral profile and won't cover the saison taste with anything.

Wyeast 3711 French Saison - Brasserie Thiriez

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&amp;quot;MAF&amp;quot;:3fqmfnjm wrote: Wyeast 3711 French Saison - Brasserie Thiriez

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Yep, that's what I want but it doesn't seem to be available on this island at the moment (neither as a proper for-sale yeast nor in bottle for scaling up to home brew scale).


Adam

&amp;quot;sneftel&amp;quot;:o8ryixv3 wrote: Wyeast 3724/ WLP565 may be notorious for its long fermentation time, but compared to all the other Saison strains I've tried, it is DELICIOUS. Seriously, it's worth the time. The French strain is utterly characterless in comparison.

Ferment with 3724 until you run out of patience, then pitch EC-1118 on top of it. EC-1118 is great for this purpose, because (a) it doesn't need a starter, even in partially fermented wort, (b) it produces great attenuation, and (c) it has a very neutral profile and won't cover the saison taste with anything.[/quote:o8ryixv3]

That's great advice and I think I'll take it! If it isn't dried out by the time I get back 3 weeks later, I'll put the EC-1118 to work on it.


Adam

BTW, make sure to follow the rehydration instructions on the EC-1118. Dry beer yeast can be directly sprinkled into wort without causing problems; dry wine yeast is a little more finicky about that.