[IBU] IBU members - Belgian yeast

[Mark McAndrews]

First question is what yeast are you using and at what temp. Most of the 
saison yeast like to ferment warm even up to 80F temps. They also tend to be 
slow, steady fermenters that never have that burst of activity typical of 
ale yeasts, but go on for a couple of weeks.

I washed the yeast cake from the Wyeast VSS farmhouse ale strain that I used 
last summer (3726 or 3724, I don't remember the number). I could certainly 
part with some of that, though I'd throw some starter on it (at least to 
activate the yeast and do a minimal quality check) before pitching into a 
full batch. I have nearly a quart of paste, but it is from last summer so I 
don't know the quality at this point.

Let me know if you'd like some of it to play with.

Mark


----- Original Message ----- 
From: "Erik Orvik" <ejo003 at DRAKE.EDU>
To: <ibu at iowabrewersunion.org>
Sent: Wednesday, March 05, 2008 10:47 PM
Subject: [IBU] IBU members - Belgian yeast


> IBUers,
>
> I just brewed 5 gallons of what I hope will become a belgian saison two
> days ago.  I had a pack that I smacked an hour and a half before I began
> the brew.  It had expanded some after I had cooled the wort but not
> sufficiently.  I thought, well, I'll just throw it in now.  Long story
> short, there is no yeast activity, and thank g-d no spoilage.  If I
> order off of Midwest Supplies it'll take until sometime next week to get
> anything.  If anyone has a belgian ale yeast, I'd be interested in
> buying/trading for it.
>
> Best,
> Erik
>
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