Old World Saison Blend
| Brand: | Escarpment Labs |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
A characterful blend of two classic Saison strains. It produces complex fruit and black pepper notes along with a reliable, fast and high degree of attenuation. We strongly encourage a free rise fermentation, starting at 22C and rising to ~27C for optimal results. NOTE: One of the strains in this blend contains the STA1 gene, meaning it is a diastatic yeast. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts.
#fruity #black_pepper #fast
Brewing Properties of Old World Saison Blend
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
High% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
85+% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-Low |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
72-80° F (22-27° C) |
Common Beer Styles using Old World Saison Blend
These are the most popular beer styles that make use of the Old World Saison Blend yeast:
Saison
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