Difference between revisions of "Saccharomyces"

From Milk The Funk Wiki
Jump to: navigation, search
(added SouthYeast Labs)
(restructured)
Line 35: Line 35:
 
==Commercial Farmhouse/Belgian Strains of S. cerevisiae ==
 
==Commercial Farmhouse/Belgian Strains of S. cerevisiae ==
 
In cooperation with Eric Bandauski <ref>[https://docs.google.com/spreadsheets/d/1qDMGwDKCDxgzoIZfQpOYE0IzSGiK_rr_txc29XmQrbc/edit#gid=211905165 Eric Bandauski's Yeast Strain Guide]</ref>.
 
In cooperation with Eric Bandauski <ref>[https://docs.google.com/spreadsheets/d/1qDMGwDKCDxgzoIZfQpOYE0IzSGiK_rr_txc29XmQrbc/edit#gid=211905165 Eric Bandauski's Yeast Strain Guide]</ref>.
 +
 +
===[[White Labs]]===
 
{| class="wikitable sortable"
 
{| class="wikitable sortable"
 
|-
 
|-
−
! Name !! Lab !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
+
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 +
|-
 +
| WLP 565 - Belgian Saison || Brasserie Dupont (Saison Dupont) || 65-75 || Med || 68-75 || May Stall, use at higher temps to prevent
 +
|-
 +
| WLP 566 - Saison II || Vieille Provision Saison Dupont || 78-85 || Med || 68-78 || Saison strain with more fruity ester production, Fast Fermentor
 +
|-
 +
| WLP 568 Belgian Ale Yeast Blend || || 70-80 || Med || 70-80 || Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
 +
|-
 +
| WLP 585 Saison Blend III|| || 70-74 || Med ||68-75 || Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking  July - Sept
 +
|-
 +
| WLP 072 French Ale || || 68-70 || Med || 63-73 || Low to moderate esters, when fermentation temperature is below 70°F.  Moderate plus ester character over 70°F.  Low diacetyl production. Good yeast strain for Biere de Garde
 +
|-
 +
| WLP 670 American Farmhouse Blend || farmhouse yeast strain and Brettanomyces || 75-82 || Med || 68-72 || complex flavor profile with a moderate level of sourness
 +
|-
 +
|}
 +
 
 +
===[[Wyeast]]===
 +
{| class="wikitable sortable"
 +
|-
 +
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 +
|-
 +
| 3711 - French saison || Brasserie Thiriez || 77-83 || Low || 65-77 || peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel
 +
|-
 +
| 3724 - Saison || Dupont || 76-80 || Low || 70-95 || It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. notorious for a rapid start , only to stick Fermentation will finish,  at least 90°F 
 +
|-
 +
| 3725 - Biere De Garde || Soy-Erezée, Belgium / Fantôme || 74-79 || Low || 70-84 || Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
 +
|-
 +
| 3726 - Farmhouse Ale || Blaugies, Belgium || 74-79 || Med || 70-84 || This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
 +
|-
 +
|}
 +
 
 +
===[[RBY Laboratories]]===
 +
{| class="wikitable sortable"
 +
|-
 +
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 +
|-
 +
| RBY41 French Saison || Brasserie Thiriez || 77-83 || Low || 65-75 ||
 +
|-
 +
| RBY58 - Fantome Saison Clone #1 || Fantome || 70-80 || Low || 75-85 ||
 
|-
 
|-
−
| WLP 565 - Belgian Saison || [[White Labs]] || Brasserie Dupont (Saison Dupont) || 65-75 || Med || 68-75 || May Stall, use at higher temps to prevent
+
|}
 +
 
 +
===[[East Coast Yeast]]===
 +
{| class="wikitable sortable"
 
|-
 
|-
−
| WLP 566 - Saison II || [[White Labs]] || Vieille Provision Saison Dupont || 78-85 || Med || 68-78 || Saison strain with more fruity ester production, Fast Fermentor
+
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
−
| WLP 568 Belgian Ale Yeast Blend || [[White Labs]] || || 70-80 || Med || 70-80 || Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
+
| ECY08 Saison Brasserie || Several Strains || 80+ || || 75-85 || Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness
 
|-
 
|-
−
| WLP 585 Saison Blend III || [[White Labs]] || || 70-74 || Med ||68-75 || Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking  July - Sept
+
| ECY14 Saison Single || Single Strain || 76-78 || || 75-82 || smooth, full farmhouse character with mild esters reminiscent of apple pie spice
 
|-
 
|-
−
| WLP 072 French Ale || [[White Labs]] || || 68-70 || Med || 63-73 || Low to moderate esters, when fermentation temperature is below 70°F.  Moderate plus ester character over 70°F.  Low diacetyl production. Good yeast strain for Biere de Garde
+
|}
 +
 
 +
===[[The Yeast Bay]]===
 +
{| class="wikitable sortable"
 
|-
 
|-
−
| WLP 670 American Farmhouse Blend || [[White Labs]] || farmhouse yeast strain and Brettanomyces || 75-82 || Med || 68-72 || complex flavor profile with a moderate level of sourness
+
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
−
| 3711 - French saison || [[Wyeast]] || Brasserie Thiriez || 77-83 || Low || 65-77 || peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel
+
| Saison Blend || || 80 || Med || 70-78 || Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest
 
|-
 
|-
−
| 3724 - Saison || [[Wyeast]] || Dupont || 76-80 || Low || 70-95 || It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. notorious for a rapid start , only to stick Fermentation will finish,  at least 90°F 
+
| Wallonian Farmhouse || || 81-88 || Med || 68-78 || slight earthy funk and tart character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer
 
|-
 
|-
−
| 3725 - Biere De Garde || [[Wyeast]] || Soy-Erezée, Belgium / Fantôme || 74-79 || Low || 70-84 || Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
+
|}
 +
 
 +
===[[GigaYeast]]===
 +
{| class="wikitable sortable"
 
|-
 
|-
−
| 3726 - Farmhouse Ale || [[Wyeast]] || Blaugies, Belgium || 74-79 || Med || 70-84 || This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
+
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
−
| Danstar Belle Saison - DRY || Danstar || || High || || 63-80 || Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary
+
| GY018 Saison 1 || French Brewery || 81-83 || Low || 64-80 || Traditional Saison yeast from a French craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper.
 
|-
 
|-
−
| RBY41 French Saison || [[RBY Laboratories]] || Brasserie Thiriez || 77-83 || Low || 65-75 ||
+
| GY027 Saison Yeast 2 || Traditional Saison || 79-83 || Low || 64-80 || Creates the fruity/spicy aroma traditional to the style.  Warmer fermentation temps result in more intense flavor.  Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018
 
|-
 
|-
−
| RBY58 - Fantome Saison Clone #1 || [[RBY Laboratories]] || Fantome || 70-80 || Low || 75-85 ||
+
| GY047 Saison Blend || || 80-83 || Low || 64-80 || A blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.
 
|-
 
|-
−
| ECY08 Saison Brasserie || [[East Coast Yeast]] || Several Strains || 80+ || || 75-85 || Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness
+
|}
 +
 
 +
===[[RVA Yeast Labs]]===
 +
{| class="wikitable sortable"
 
|-
 
|-
−
| ECY14 Saison Single || [[East Coast Yeast]] || Single Strain || 76-78 || || 75-82 || smooth, full farmhouse character with mild esters reminiscent of apple pie spice
+
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
−
| Saison Blend || [[The Yeast Bay]] || || 80 || Med || 70-78 || Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest
+
| RVA 261 Saison I || Dupont || 65-75 || Med || 75+ || fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing
 
|-
 
|-
−
| Wallonian Farmhouse || [[The Yeast Bay]] || || 81-88 || Med || 68-78 || slight earthy funk and tart character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer
+
| RVA 262 Saison II || Brasserie Thiriez || 75-82 || Med || 67-77 || French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 241 
 
|-
 
|-
−
| SaisonStein Monster || [[Omega Yeast Labs]] || || 80-90 || Low || 65-78 || resulting from the mating of strains OYL-026 and OYL-027 Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027.
+
| RVA 263 Ghost Ale || Fantome || 74-84 || Med || 65-80 || Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain
 
|-
 
|-
−
| GY018 Saison 1 || [[GigaYeast]] || French Brewery || 81-83 || Low || 64-80 || Traditional Saison yeast from a French craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper.
+
| RVA 806 Lickinghole Creek Ale || Virginia’s LHCB farm || 78-85 || Med || 68-74 || citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.  
 
|-
 
|-
−
| GY027 Saison Yeast 2 || [[GigaYeast]] || Traditional Saison || 79-83 || Low || 64-80 || Creates the fruity/spicy aroma traditional to the style.  Warmer fermentation temps result in more intense flavor.  Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018
+
|}
 +
 
 +
===[[SouthYeast Labs]]===
 +
{| class="wikitable sortable"
 
|-
 
|-
−
| GY047 Saison Blend || [[GigaYeast]] || || 80-83 || Low || 64-80 || A blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.
+
! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
−
| M27 Belgian Ale Dry || Mangrove Jack || || 85+ || Med || 75-90 || characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14% abv.
+
| P1 Musserweissen || Dwarf Peach (South Carolina) || 78.7% || Low || || Use for Wit, Heffe, Saison, Kolsch.  "Medium" acidity.  Banana, peach esters; citrus peel and clove phenolics.  4-6 weeks in primary. Hazy, notes of champagne <ref name="SouthYeast">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog.  Retrieved 3/2/2015.] </ref>.
 
|-
 
|-
−
| Safebrew T-58 Dry || SafeBrew || || 70 || Med || 53-77 || A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor.
+
| N3 Native Cider || Nectarine (South Carolina) || 83.2% || High || || Use for light Belgian ales, cider, wine.  "No acidity". Apple cider esters; light pepper spice phenolics.  3-4 weeks in primary <ref name="SouthYeast"></ref>.  
 
|-
 
|-
−
| RVA 261 Saison I || [[RVA Yeast Labs]] || Dupont || 65-75 || Med || 75+ || fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing
+
| B3 Farmhouse Ale || Blueberry (South Carolina) || 79.3% || Low || || Use for saison, farmhouse ales.  "Medium acidity". Tart esters; straw spice phenolics.  4-6 weeks in primary <ref name="SouthYeast"></ref>.
 
|-
 
|-
−
| RVA 262 Saison II || [[RVA Yeast Labs]] || Brasserie Thiriez || 75-82 || Med || 67-77 || French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 241 
+
| HS2 New Abbey Ale || Honeysuckle (Tennessee) || 78% || Medium || || Use for Belgian and Abbey type ales.  "Low acidity". Red wine esters; cracked pepper corn phenolics.  3-4 weeks in primary.  Full flavor and complex. <ref name="SouthYeast"></ref>.
 
|-
 
|-
−
| RVA 263 Ghost Ale || [[RVA Yeast Labs]] || Fantome || 74-84 || Med || 65-80 || Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain
+
| Saison 1 Blend || South Carolina || High || Medium || || Use for Blonde, wit, saison, sours.  "Medium acidity".  2-4 weeks in primary.  Large bouquet of fruit and spice; complex.  Contains Brett??? <ref name="SouthYeast"></ref>.
 
|-
 
|-
−
| RVA 806 Lickinghole Creek Ale || [[RVA Yeast Labs]] || Virginia’s LHCB farm || 78-85 || Med || 68-74 || citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.  
+
| Farmhouse Saison Blend || Southeast || High || Low || || Use for farmhouse ales.  "Medium acidity".  Peach, citrus esters; straw spice phenolics.  2-6 months to reach maturity. Contains Brett??? <ref name="SouthYeast"></ref>.  
 
|-  
 
|-  
−
| P1 Musserweissen || [[SouthYeast Labs]] || Dwarf Peach (South Carolina) || 78.7% || Low || || Use for Wit, Heffe, Saison, Kolsch.  "Medium" acidity.  Banana, peach esters; citrus peel and clove phenolics.  4-6 weeks in primary.  Hazy, notes of champagne <ref name="SouthYeast">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog.  Retrieved 3/2/2015.] </ref>.
+
|}
 +
 
 +
===Other Labs===
 +
 
 +
{| class="wikitable sortable"
 
|-
 
|-
−
| N3 Native Cider || [[SouthYeast Labs]] || Nectarine (South Carolina) || 83.2% || High || || Use for light Belgian ales, cider, wine.  "No acidity". Apple cider esters; light pepper spice phenolics.  3-4 weeks in primary <ref name="SouthYeast"></ref>.
+
! Name !! Lab !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes
 
|-
 
|-
−
| B3 Farmhouse Ale || [[SouthYeast Labs]] || Blueberry (South Carolina) || 79.3% || Low || || Use for saison, farmhouse ales.  "Medium acidity". Tart esters; straw spice phenolics. 4-6 weeks in primary <ref name="SouthYeast"></ref>.  
+
| SaisonStein Monster || [[Omega Yeast Labs]] || || 80-90 || Low || 65-78 || resulting from the mating of strains OYL-026 and OYL-027 Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027.
 
|-
 
|-
−
| HS2 New Abbey Ale || [[SouthYeast Labs]] || Honeysuckle (Tennessee) || 78% || Medium || || Use for Belgian and Abbey type ales.  "Low acidity". Red wine esters; cracked pepper corn phenolics.  3-4 weeks in primary.  Full flavor and complex. <ref name="SouthYeast"></ref>.  
+
| M27 Belgian Ale Dry || Mangrove Jack || || 85+ || Med || 75-90 || characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14% abv.
 
|-
 
|-
−
| Saison 1 Blend || [[SouthYeast Labs]] || South Carolina || High || Medium || || Use for Blonde, wit, saison, sours. "Medium acidity".  2-4 weeks in primary.  Large bouquet of fruit and spice; complex.  Contains Brett??? <ref name="SouthYeast"></ref>.
+
| Safebrew T-58 Dry || SafeBrew || || 70 || Med || 53-77 || A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor.
 +
|-
 +
| Danstar Belle Saison - DRY || Danstar || || High || || 63-80 || Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary
 
|-
 
|-
−
| Farmhouse Saison Blend || [[SouthYeast Labs]] || Southeast || High || Low || || Use for farmhouse ales.  "Medium acidity".  Peach, citrus esters; straw spice phenolics.  2-6 months to reach maturity.  Contains Brett??? <ref name="SouthYeast"></ref>.
 
−
|-
 
 
|}
 
|}
  
 
==References==
 
==References==
 
<references/>
 
<references/>

Revision as of 17:02, 2 March 2015


Saccharomyces is considered a yeast, although this term is historical and ill-defined. Saccharomyces is a genus of fungus including many species. The distinct species of Saccharomyces are revised frequently as more research is done. All species are unicellular and capable of fermentation. Saccharomyces cerevisiae is the most well known species of yeast. It is used in the fermentation of beer, wine, and sake, and as a leavening agent in bread. It is commonly referred to as "ale yeast", "wine yeast", or "bread yeast". S. pastorianus, known as lager yeast, is a hybrid closely related to S. cerevisiae but is not a true species. S. cerevisiae is commonly studied as a model organism and was the first eukaryote to have its genome entirely sequenced.

See Lactobacillus, Pediococcus, Brettanomyces, and Mixed Cultures charts for other commercially available cultures.

Species

Saccharomyces cerevisiae is the type species of the genus Saccharomyces, although Saccharomyces paradoxus, S. cerevisiae's closest relative, is likely older and more globally ubiquitous than S. cerevisiae. [1]

Species Ecology Notes
S. cerevisiae Domestic: Beer, Wine, Bread. Wild: Fruit, Oak Trees. Example
S. paradoxus Oak trees Example
S. eubayanus Patagonia Probable parent of lager yeast
S. mikatae Decayed leaves in Japan Example
S. kudriavzevii Decayed leaves in Japan Example
S. bayanus* Wine Possible hybrid of S. eubayanus and S. cerevisiae. Possible parent of S. pastorianus.
S. florentinus Drosophila and sulphurized grape must Example
Example Example Example

Many previously recognized species of Saccharomyces have been consolidated or reassigned to another genus, commonly Zygosaccharomyces.

In Fermentation

Commercial Farmhouse/Belgian Strains of S. cerevisiae

In cooperation with Eric Bandauski [2].

White Labs

Name Source Attenuation Flocculation Temp°F Notes
WLP 565 - Belgian Saison Brasserie Dupont (Saison Dupont) 65-75 Med 68-75 May Stall, use at higher temps to prevent
WLP 566 - Saison II Vieille Provision Saison Dupont 78-85 Med 68-78 Saison strain with more fruity ester production, Fast Fermentor
WLP 568 Belgian Ale Yeast Blend 70-80 Med 70-80  Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
WLP 585 Saison Blend III 70-74 Med 68-75 Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking July - Sept
WLP 072 French Ale 68-70 Med 63-73 Low to moderate esters, when fermentation temperature is below 70°F.  Moderate plus ester character over 70°F.  Low diacetyl production. Good yeast strain for Biere de Garde
WLP 670 American Farmhouse Blend farmhouse yeast strain and Brettanomyces 75-82 Med 68-72  complex flavor profile with a moderate level of sourness

Wyeast

Name Source Attenuation Flocculation Temp°F Notes
3711 - French saison Brasserie Thiriez 77-83 Low 65-77  peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel
3724 - Saison Dupont 76-80 Low 70-95  It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. notorious for a rapid start , only to stick Fermentation will finish, at least 90°F 
3725 - Biere De Garde Soy-Erezée, Belgium / Fantôme 74-79 Low 70-84 Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
3726 - Farmhouse Ale Blaugies, Belgium 74-79 Med 70-84 This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.

RBY Laboratories

Name Source Attenuation Flocculation Temp°F Notes
RBY41 French Saison Brasserie Thiriez 77-83 Low 65-75
RBY58 - Fantome Saison Clone #1 Fantome 70-80 Low 75-85

East Coast Yeast

Name Source Attenuation Flocculation Temp°F Notes
ECY08 Saison Brasserie Several Strains 80+ 75-85 Several saison yeast strains for both fruity and spicy characteristics accompanied with dryness
ECY14 Saison Single Single Strain 76-78 75-82 smooth, full farmhouse character with mild esters reminiscent of apple pie spice

The Yeast Bay

Name Source Attenuation Flocculation Temp°F Notes
Saison Blend 80 Med 70-78 Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest
Wallonian Farmhouse 81-88 Med 68-78  slight earthy funk and tart character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer

GigaYeast

Name Source Attenuation Flocculation Temp°F Notes
GY018 Saison 1 French Brewery 81-83 Low 64-80 Traditional Saison yeast from a French craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper.
GY027 Saison Yeast 2 Traditional Saison 79-83 Low 64-80 Creates the fruity/spicy aroma traditional to the style.  Warmer fermentation temps result in more intense flavor.  Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018
GY047 Saison Blend 80-83 Low 64-80 A blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.

RVA Yeast Labs

Name Source Attenuation Flocculation Temp°F Notes
RVA 261 Saison I Dupont 65-75 Med 75+ fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing
RVA 262 Saison II Brasserie Thiriez 75-82 Med 67-77 French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 241 
RVA 263 Ghost Ale Fantome 74-84 Med 65-80 Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain
RVA 806 Lickinghole Creek Ale Virginia’s LHCB farm 78-85 Med 68-74  citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.  

SouthYeast Labs

Name Source Attenuation Flocculation Temp°F Notes
P1 Musserweissen Dwarf Peach (South Carolina) 78.7% Low Use for Wit, Heffe, Saison, Kolsch. "Medium" acidity. Banana, peach esters; citrus peel and clove phenolics. 4-6 weeks in primary. Hazy, notes of champagne [3].
N3 Native Cider Nectarine (South Carolina) 83.2% High Use for light Belgian ales, cider, wine. "No acidity". Apple cider esters; light pepper spice phenolics. 3-4 weeks in primary [3].
B3 Farmhouse Ale Blueberry (South Carolina) 79.3% Low Use for saison, farmhouse ales. "Medium acidity". Tart esters; straw spice phenolics. 4-6 weeks in primary [3].
HS2 New Abbey Ale Honeysuckle (Tennessee) 78% Medium Use for Belgian and Abbey type ales. "Low acidity". Red wine esters; cracked pepper corn phenolics. 3-4 weeks in primary. Full flavor and complex. [3].
Saison 1 Blend South Carolina High Medium Use for Blonde, wit, saison, sours. "Medium acidity". 2-4 weeks in primary. Large bouquet of fruit and spice; complex. Contains Brett??? [3].
Farmhouse Saison Blend Southeast High Low Use for farmhouse ales. "Medium acidity". Peach, citrus esters; straw spice phenolics. 2-6 months to reach maturity. Contains Brett??? [3].

Other Labs

Name Lab Source Attenuation Flocculation Temp°F Notes
SaisonStein Monster Omega Yeast Labs 80-90 Low 65-78 resulting from the mating of strains OYL-026 and OYL-027 Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027.
M27 Belgian Ale Dry Mangrove Jack 85+ Med 75-90 characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14% abv.
Safebrew T-58 Dry SafeBrew 70 Med 53-77 A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor.
Danstar Belle Saison - DRY Danstar High 63-80 Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary

References

  1. ↑ ref needed
  2. ↑ Eric Bandauski's Yeast Strain Guide
  3. ↑ 3.0 3.1 3.2 3.3 3.4 3.5 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.
Retrieved from "http://www.milkthefunk.com/w/index.php?title=Saccharomyces&oldid=729"