|Species:||Saccharomyces cerevisiae var. diastaticus|
|Comparison||Compare with other yeast|
An Omega-original, genetic hybrid of two Saison strains (French (OYL-026) and Belgian I (OYL-027)), Saisonstein's Monster is versatile, aromatic and attenuative with a silky mouthfeel. Excels in high gravity, ferments more reliably and thoroughly than its parents, and is spicy, complex, tart, dry and crisp. Some bubblegum from the Belgian, more fruit and fewer phenolics than the French.
#spicy #tart #dry #crisp #fruity #bubblegum
Brewing Properties of SAISONSTEIN'S MONSTER
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 SAISONSTEIN'S MONSTER anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using SAISONSTEIN'S MONSTER
These are the most popular beer styles that make use of the SAISONSTEIN'S MONSTER yeast:
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