BELGIAN SAISON I
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Comparison | Compare with other yeast |
Description
Well regarded as a farmhouse ale strain despite fickle fermentation behavior. It has fruity complexity, good phenolics and a tart and dry finish. It's better at warm fermentation temperatures, but is still well known to stall around 1.030. Try using an additional strain to aid attenuation, or the more reliable Saisonstein's Monster (OYL-500), Belgian Saison II (OYL-042) or French Saison (OYL-026).
Brewing Properties of BELGIAN SAISON I
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. |
76-80% |
| 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. |
70-95° F (21-35° C) |
Comparable Beer Yeast
If you cannot find BELGIAN SAISON I anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using BELGIAN SAISON I
These are the most popular beer styles that make use of the BELGIAN SAISON I yeast:
Ales
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