BELGIAN SAISON II
|Comparison||Compare with other yeast|
Thought to originate from a small, sophisticated, Belgian brewer's spelt saison. It is earthy, spicy, peppery, tart and dry, with tropical fruit and citrus at warm fermentation temperatures. A perfect strain for farmhouse ales and saisons. It favors pitching in the upper 60s or low 70s, and free-rising from there.
Brewing Properties of BELGIAN SAISON II
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
Comparable Beer Yeast
If you cannot find BELGIAN SAISON II anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using BELGIAN SAISON II
These are the most popular beer styles that make use of the BELGIAN SAISON II yeast:
If you see an error in our data, please let us know!
We are not affiliated with Yeastbot, or any beer yeast manufacturer. All copyrights and data are owned by their respective owners.