|Species:||Saccharomyces cerevisiae var. diastaticus|
|Comparison||Compare with other yeast|
This strain is a moderate phenol producer with clove-like flavor and aromatic notes present in finished beer.Some fruit-forward ester production provides a balance between fruit and spice aroma and flavors.
#clove #fruity #spicy
Brewing Properties of Belgian Saison II Ale Yeast
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 Belgian Saison II Ale Yeast
These are the most popular beer styles that make use of the Belgian Saison II Ale Yeast yeast:
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