85-92 Percent Attenuation on Saison. How?

[hopbumpingbrewer]

I am using WLP565. Average Attenuation of 65-75%.

I hope to get closer to 85%.

Carlo

[Kaiser]

I am using WLP565. Average Attenuation of 65-75%.

This is actually a question that I have for White Labs or Wyeast when they contribute to another beer show: How is the attenuation of yeast determined since it is very dependent on the limit of attenuation? The latter is determined by the masching schedule. Is there a standard wort composition that is used?

Make sure to get a yeast with low to medium flocculation. You want the yeast to stay in the beer until it is done fermenting the sugars.

Kai

[bub]

Kaiser it is in one of the yeast shows... either Wyeast or White labs.... could also be in the Dave Logston show on Basic Brewing Radio.... it is a standard wort if I recall.
BUB

[PMR]

I just reached 100% apparent attenuation in a Saison unintentionally with Wyeast Forbidden Fruit. I mashed at 148 for 2 hours, used 6% sucrose, pitched a good amount of yeast, aerated, and it kept at 75-80 for the three days of fermentation. It went from 1.063 to 1.000. A little too quick, but better than having it stuck at 1.02. It tastes good, so I'm optimistic it'll turn out nicely. I recommend this yeast-- plenty of spicy phenolics when fermented hot.

[ipaguy]

Most Saison yeast strains are highly attenuative and in reality will exceed the published WL and WY ranges. From Farmhouse Ales, Dupont uses a rising infusion mash for Vieille Provision, starting at 113F and continuously heating and stirring for 108 minutes until hitting 162F. They target about a .5F rise per min. Their target OG is 1.054 and FG is 1.004 - 1.006. The grist is reportedly 100% Dingeman's pils malt. According to their brewmaster, a warm bottle-conditioning period (42 - 56 days at 72-75F) is very important to obtain the classic Dupont character.