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FRENCH SAISON Yeast from Omega Yeast

FRENCH SAISON (OYL-026)

From: Omega Yeast
Type: Yeast  •  Packet: Liquid

This citrusy, lightly phenolic saison strain is so attenuative and reliable in performance that people joke it could ferment a shoe. The French Saison strain results in great body consistency. It is good for any of the characteristically aromatic Belgian styles and is highly compatible with hops and spice aromas.

Brewing Properties of FRENCH SAISON

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.
12%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
80-90%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
65-77° F
(18-25° C)

Comparable Beer Yeasts

If you cannot find FRENCH SAISON (OYL-026) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using FRENCH SAISON

These are the most popular beer styles that make use of the FRENCH SAISON yeast:

Ales


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