Cedar Rapids Brewing Society

Just curious about others experiences with this strain.I pitched a 2L starter into a 5G batch @ 1.074 @ 74F on 10/27. Still alot of motion in da ocean today (11/07)than im used to seeing after this much time.Ambient temp (the therm on the carboy) has been holding steady @ 68-70 F the whole time.Im guessing too low temp.Im not worried about it, im just wondering why its taking so long, and Id like to hear others opinions, and/or experiences on this particular strain. Hey Thanks!
PS I have not yet taken a gravity reading as of today.

My favorite saison yeast. Cooks at a low temp and attenuates very well with a peppery tart finish. Took about 10-14 days for my last batch to finish. I wrapped the carboy in a heater and put the temp at 70 and then to 72 near the end. OG 1065 FG 1008. I pitched Brett L. and let that work another 10 days and then bottled. It came out very nice.

I second that French Saison is wicked good. I used it in my Tank 7/Saison Brett clone and it's a damn tasty palate pleaser. It also attenuates really well.
I'll be using it as a staple from here on out.

I was wondering if White Labs has a comparable strain? If you know post the number.

jjbuck wrote:I was wondering if White Labs has a comparable strain? If you know post the number.

I second that, that's one of my go-to's but I haven't been able to use it recently.

They have a platinum strain of French Ale yeast

http://www.whitelabs.com/beer/strains_wlp072.html

Near as I can tell there's no analogue. WLP072 is not the same. Rumors put WLP072 as coming from Fantome or Duyck, as it's a Biere de Garde yeast.

http://www.homebrewtalk.com/f71/dirty-m ... de-106658/

3711 comes from Brasserie Thiriez per Mr. Malty.

http://www.mrmalty.com/yeast.htm