About TAMED™ Saison
TAMED™ Saison gives you all the exquisite flavor from the French farmhouse style but without the risks associated with its diastatic parental strain. Now you can make beautiful saisons with zero risk of spoilage.
Receiving and Storage
Once you receive the yeast, take the cube containers out of the box and place them in the fridge. If there is any swelling of the containers, simply crack the lid and press on the container to degas, and quickly reseal the container while maintaining positive pressure. We recommend receiving the yeast the day before you brew. Use the yeast as soon as possible. After 1 week, the yeast may lag. After 2 weeks, there could be other negative effects.
General Recommendations
Recipe Considerations:
Due to the lack of the STA1 gene, TAMED™ Saison does not naturally attenuate to 0°Plato like its parent strain. For the driest profile, mash at a low temperature, use dextrose, add high FAN yeast nutrient and ferment at the upper end of the recommended temperature range.
Temperature Range:
The ideal fermentation temperature is 68°- 80° F. You can allow the temperature to free rise further into the 80s F to increase phenolic characteristics, or you can have a lower set temperature for a cleaner flavor profile. Higher temperatures will promote a more rapid and complete fermentation.
Aeration:
For optimal performance, aerate to 8-10 ppm.
Pitch Rate:
- <18 °P → 1,500,000 cells/mL/°P
- 18–20 °P → 1,750,000 cells/mL/°P
- ≥21 °P → 2,000,000 cells/mL/°P
Performance:
TAMED™ Saison has a high alcohol tolerance of 12-13% ABV.
Flocculation:
This is a low flocculator. To achieve the densest harvest, crash the tank with 5 psi of continuous pressure. Multiple days at a crash temperature may be required for yeast to settle.
Cleaning:
You can use your standard Clean-in-Place (CIP) and Sterilize-in-Place (SIP) procedures without any special precautions.
