Skal visstnok være fra Dupont, også: "White Labs produces another strain, Belgian Saison II (WLP566) that is rumored to be a different isolate from Brasserie Dupont. WLP566 has a similar character to WLP565 (although it tends to be slightly fruitier), but is less finicky to work with." (
http://www.themadfermentationist.com/2014/06/american-saison-reimagining-farmhouse.html)
Kanskje denne er noe for deg?
French Saison
This strain, rumored to originate from
Brasserie Thiriez, is available from Wyeast as WY3711. It produces fully attenuated beer, with a mild pepper character and more tropical fruit than other saison strains. It has gained many devotees in the U.S. because it is less temperamental than the Dupont strain. While the character of the finished beer benefits from fermentation temperatures in the low 90s°F (32-33°C), the strain will attenuate completely at temperatures as cool as the mid-60s°F (18°C). Despite rarely finishing above 1.004 it leaves an impression of body. French Saison is also an ideal strain for extract brewers who do not have as much control over the fermentability of their wort. (samme sted som over).
. Og lukta var helt framifrå. Men nå gjærer jeg vel ganske lavt i forhold til hva som er vanlig, og dermed blir det mindre fruktighet - og mer vekt på fenoler (pepper - og så håper jeg på litt nellik, men det er vel tvilsomt), i følge teorien, da.
