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This is a non-diastatic yeast isolated from a Belgian Saison. This is quite unique in the saison yeast world, as most saison yeasts contain the STA1 glucoamylase gene, resulting in extremely dry beers. This yeast is suitable for breweries who want to produce authentic Saisons but who are put off by the risk of diastatic yeasts. Saison Maison attenuates in a manner similar to many workhorse ale strains like Cali Ale. To produce an ultra-dry beer, amyloglucosidase enzyme products are recommended as an addition mid-ferment. We also recommend fermenting hot (up to 35ºC) and dosing additional oxygen.
Brewing Properties of Saison Maison
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.
Common Beer Styles using Saison Maison
These are the most popular beer styles that make use of the Saison Maison yeast:
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