Sipina
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- Aug 12, 2020
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I am trying to possibly achieve a bit more complexity in my saisons ...
Anyone tried out this combo? What are your thoughts?
It seems the fermentation temperatures of both yeasts overlap nicely at around 30 degrees celsius; also the voss kveik gives strong fruity esters and it has a lower attenuation (76-82%) than belle saison while belle saison has much higher attenuation (86-94%) due to it's diastaticus nature and it will give some lemony esters and a nice phenolic profile with more aging.
Anyone tried out this combo? What are your thoughts?
It seems the fermentation temperatures of both yeasts overlap nicely at around 30 degrees celsius; also the voss kveik gives strong fruity esters and it has a lower attenuation (76-82%) than belle saison while belle saison has much higher attenuation (86-94%) due to it's diastaticus nature and it will give some lemony esters and a nice phenolic profile with more aging.