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Bottling a Saison
My saison is ready to be bottled...FINALLY. After almost seven weeks in primary its at 1.002. There's no way I'm going to rely on the 3724 to carbonate it so I'm going to pitch another yeast when I bottle. I could go with US05 but because of the price increase in dry beer yeast I'd rather not spend the $4.50. Would it be appropriate to pitch a wine or champagne yeast? I have some Montrachet on hand and my LHBS has various strains in stock but wanted to run it by the brain trust first. 
FirePitBrew wrote:
My saison is ready to be bottled...FINALLY. After almost seven weeks in primary its at 1.002. There's no way I'm going to rely on the 3724 to carbonate it so I'm going to pitch another yeast when I bottle. I could go with US05 but because of the price increase in dry beer yeast I'd rather not spend the $4.50. Would it be appropriate to pitch a wine or champagne yeast? I have some Montrachet on hand and my LHBS has various strains in stock but wanted to run it by the brain trust first.
I wouldnt doubt that there is still enough in suspension to carbonate with, but I would either go with lavlin 1113 (I think it is?) or safale t-58. I used a pack of t-58 to carb a BGSA a couple months ago, and although it is aging, I did try 1 bottle and it tasted great, I think it is very neutral. That would be my go to. My favorite way to bottle belgians with high vols now is to use a keg as a bottling bucket, dump in your yeast and priming solution, Purge the headspace and roll it all ove the place mixing it up real good- which you cant do with a bottling bucket. Then beergun the mix into bottles, leaving behind whatever you want left in the keg, little 1/4, 1/2 whatever. let that ferment out, and the remainder of your keg is mostly carbed already. I think to get an even mixture this is necessary so you can get the more vols, an uneven mixture may give you some close to bombs with the extra priming sugar.
thirsty wrote:
I wouldnt doubt that there is still enough in suspension to carbonate with, but I would either go with lavlin 1113 (I think it is?) or safale t-58.
I'm sure there's enough yeast in suspension but I'm weary of relying on a finicky and slow fermenting saison yeast to carbonate with.
Is it Lalvin 1118 you where thinking of?
I used Safale T-58 for bottling a Tripel. The beer turned out great. It was the first time I re-pitched at bottling and as a result the beer carbed up twice as fast as my other bottling experiences. The beer went on to get good comments and scores (37/50) at a competition I entered this month.
I used 1/4 of the yeast packet dissolved an rehydrated into about 1/4 - 1/2 cup boiled and cooled water. Dumped it into the bottling bucket while the beer was transferring in.
I haven't brewed or tried to bottle any Saisons yet, but I do remember 1n1m3g talking about his method here once. Maybe he'll chime in here.
But I think he recommended not using an entire packet of dry yeast either. I think he weighed out a 1/3rd or something.
Do a search of his posts, or hopefully he'll chime in. Or send him a PM.
Cheers...I've been drinking some tonight.
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