I'm sure it does but it seems to have a big range of characteristics depending on fermentation temperature. Maybe an inexperienced brewer with limited temp control and trying out new ingredients and recipe could benefit from having fewer variables and use a yeast that's predictable and familiar.
I sure am in a different climate from a lot of peopleI'm sure it does but it seems to have a big range of characteristics depending on fermentation temperature. Maybe an inexperienced brewer with limited temp control and trying out new ingredients and recipe could benefit from having fewer variables and use a yeast that's predictable and familiar.
I made my first Single when it was chilly in the garage during January. It almost had some English characteristics. I want to try another lighter one with a different yeast when it is warm. I get luckier with the temps when I made my Dubbel. That came out very well. I've done three Saisons during the warmer months, and I liked all of those. You are right, the blondes, Singles, Tripels, and Saisons are not that complicated with the grain bill. The Dubbel is another story. A French Saison yeast likes mid 70s once fermentation slows a bit. The Belgian ones you can take into the 80s. My one Belgian Saison was around 82 before I kegged it.I sure am in a different climate from a lot of people
But so far in my limited experience, I brew mainly Belgiums and they react very much to temperature.
Their flavour is coming mainly from the yeast. Hops are important, but secondary.
It's one of the things I find fascinating about this hobby
Lots of variables, lots of options
No real right, no real wrong except for sanitation
Some of the English and Belgian strains aren't too far apart. The Abbeys have strains that they've been using for centuries and those are distinct because of the relative isolation. The southeast coast of England is less than 100 miles distance by water to the coast of Belgium. No doubt there's been trade in barleywines and ales for as long as there have been ships and something to drink from .
I think I might enjoy some of the Saison yeasts...it's mostly the heavy clove of some of the more expressive strains that I have trouble with. The dry Witbier yeasts seem to do well for me in that regard. Enough spice to make it interesting but balances with the lighter fruit esters. The ones I have the most trouble with are some of the big beers that feel like drinking a heavily spiced fruit cake.
i would try to get north of 90f for knockout temp. I generally shoot for 96 and set my jackets to 100. 96 is a very clean temp for voss imo, but i also over pitch, give it good yeast nutients, and push o2 at knockout. 68 to 70 is really on too cold for voss. it will probably ferment out, but it will not be in its happy place. plus, warmer knockout is far easier then colder unless i am missing something lol.
i have not found voss to need additional heat, but i am also not brewing in above the tree line(joke). my tank that i pitched voss into gained 7C in roughly 24 hours and dropped over 10p. which is low for voss but it is a sour and i didnt have o2
I dropped my Dubbel down to 6.4% to make it somewhat more sessionable. That is probably why I liked it that much.I think I might enjoy some of the Saison yeasts...it's mostly the heavy clove of some of the more expressive strains that I have trouble with. The dry Witbier yeasts seem to do well for me in that regard. Enough spice to make it interesting but balances with the lighter fruit esters. The ones I have the most trouble with are some of the big beers that feel like drinking a heavily spiced fruit cake.
Fair point! I don’t either in the Texas summer - which is March through end of November.
But I was under the impression that this was a closet fermentation, possibly lacking in temp control. And by closet fermentation, not that there’s anything wrong with that.honestly i doubt that there would be time for it to cool down before it finished fermenation. Generally at 12 hrs im finding it in the 70s attenuation wise. My glycol likely kicks on overnight and keeps it below 100f but it would def get to 104 if left to its own devices.Fair point! I don’t either in the Texas summer - which is March through end of November.
I was thinking a heating element might help keep the beer up over room temp. My brewing buddy did a batch of mead with Voss, and only had it at room temp. It did ferment out completely but it took a while to finish, about 2 weeks.
Funny thing here is that I have the same experience, but I underpitch dramatically, don't use yeast nutrients and don't add O2
yes, VOSS does like an under pitchFunny thing here is that I have the same experience, but I underpitch dramatically, don't use yeast nutrients and don't add O2
Interesting.
