Ok. That sounds like a plan that I'm going to try. Two more questions : 1). the equipment infection concerns that jdauria mentioned - valid? I had heard that sour yeasts infected equipment once used, but wasn't aware that saison yeasts did the same. And 2). by Old World yeasts - continental I'm assuming? I have Styrian Goldings - would that work with Saaz?
Thanks for the advice. Appreciated.
Well, it's true that diastaticus isn't something to take lightly. I agree with that. It's not the same as fighting with brettanomyces or other sour bugs, though. As far as I know it doesn't create a biofilm and Starsan or Iodophor should knock it out fine. It's valid to worry and be cautious, but I think the level of concern around it can be overblown. If you have both good cleaning and sanitizing processes then you should be fine. I am diligent about rinsing immediately, washing thoroughly, and doing PBW soaks periodically on the cold side. I have never replaced soft parts as a precaution against diastaticus. Belle was my first brew ever, and my second brew ever, and my fifth brew ever and so on with several other saison yeasts as well. I'm hundreds of batches in at this point and have played with
many diastaticus yeasts. Be careful and you should be fine. Any soft parts and soft or scratched plastic can get you in trouble, though. Maybe a good opportunity to break down everything and give it a good soak after this batch, but not a reason to freak. I see
@jdauria beat me to a response. Agreed with them 100% I also just think it's important to let the ferment fully finish. Give it a week longer than you think it needs, or more. Belle is a monster and it can keep creeping along for a while. If you're hasty you'll get gushers.
Second, yes, I was thinking something continental or continental-adjacent from the US. Saaz and Styrian Golding go great in a saison. I'd choose the goldings for this but pick your poison. I also really like relatively high hopping rates added at a couple points through the boil. Especially with saaz. It gives it a really nice character. I do it with saisons and Czech pale lagers pretty regularly. I think it would work for an amber like this. Otherwise, drop in an ounce or two at 5 mins and adjust your 60 min to get where you want for IBUs.
Couple parting thoughts. I wouldn't push the crystal too much. It's more likely to ruin the beer than fix it the way you want, I think. And let the bottles condition cold for a little bit if you have time. Saisons get really pretty after a few weeks of cold conditioning.
...I don't think people are reading your post. I agree that Farmhouse would be a very good yeast choice if you want to do this again in the future. You mistakenly bought Belle and you're not a big fan of saisons. I'm going to suggest you
don't buy
another saison yeast to address your situation