I've been battling a strange issue with just about every Saison that I've brewed. They're coming out too clean... not much yeast character at all. They don't have that Saison yeast profile that I'm looking for. I've tried a couple of different strains (565, 566) at various fermentation temperatures, ranging from 70 degrees to around 80 degrees, and it doesn't seem to make much of a difference. I get a slight ester nose and a little bit of fruity esters in the flavor, but not much. Very minimal compared to other Saisons that I've tried. Here are some potential causes that I've thought of:
- I've used fresh pitches every time. Maybe yeast character would be better with a later generation?
- Am I letting these beers ferment too long?
- Oxygenating the wort allows for less ester/phenol production?
- Maybe I need to ramp-up fermentation temperature even higher?
Has anyone every heard of this problem? Any idea why it would be happening and how I can fix it?
- I've used fresh pitches every time. Maybe yeast character would be better with a later generation?
- Am I letting these beers ferment too long?
- Oxygenating the wort allows for less ester/phenol production?
- Maybe I need to ramp-up fermentation temperature even higher?
Has anyone every heard of this problem? Any idea why it would be happening and how I can fix it?
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