Really fun idea to be able to do a blind triangle test on yourself. Congrats on being able to pick the odd one out. Thanks for sharing.

Nice experiment. I think everyone that is making beer should do stuff like this to find out what yeast can do. Cheers

You guys crack me up, good video and thank you for your time and effort doing these videos.

Congratulations on getting 'em! LOL! I really want to try this experiment also! Thanks for the inspiration!!! Happy Festivus!

I made your 15 minute the week your video came out and had to use the belle yeast because I couldn't get the rustic yeast here. That batch fermented like a volcano. Went absolutely nuts. Wonderful beer and without a doubt it'll be one of my regulars. But yes, that belle yeast really likes sugar :-) Another great video and thanks!

damn that's a high final gravity for Saison!

Interesting experiment, you can even see some difference visually in the glass. Cheers!

the beard is looking good james. grow strong!

Great video! Cheers!

Another great and interesting episode, guys! I’ve got an update borne out of your past episode on the Count Chocula stout; I decided to take up the challenge of a stout brewed with Lucky Charms cereal, and here are my results: Extract brew based on Northern Brewer’s “Irish stout” kit. OG - 1.057 FG - 1.010 ABV - 6-6.5% Specialty grains - 1lb roasted barley Malt bill - 6lbs gold LME, 1lb golden light DME, both added at start of boil. Hops - 2oz Cluster at start of boil. Additions - 1 entire box of Lucky Charms cereal at end of boil, steeped for 30 minutes as wort cools. Yeast - Wyeast 1084. Procedure - primary 7 days, secondary 14 days, bottled 2 weeks. End result - Tasty variation on the classic dry Irish stout. *Super* dry, medium mouthfeel, notes of licorice (surprising to me) and dark fruit on the palate. Black as night with moderate head retention and no discernible lacing. All in all, more reminiscient of a RIS than a true-to-style Irish stout.

Love these kind of experiments! How hard are those 3 gallon primo water bottles to clean post fermentation? I would think the handle area would be a nightmare.

Fermentis released a new saison yeast earlier this year. Safale BE-134. I would be interested to see what your thoughts are on that yeast. In my opinion, it is better suited for Saisons then the T-58.

Great episode. One question. Should you use opaque glasses so you do not have visual cues on differences?? The 1 triangle test I have done with a group was done with opaque glasses. I have used the Belle Saison recently, I did not get a lot of "Saisony" character either. More "Belgiany" than any "horse blanket" or spicy flavors. Cheers!🍻

I know a retired brewer that makes the best saisons that I’ve ever had and he swears by cranking up the temperature. Do you think fermenting at 80 instead of 70 would make a greater distinction between yeasts? It also seems like there are a lot of “new” saison and farmhouse strains becoming available. It would be neat if you presented a list across brands of similar (same) strains.

How did you manage to not ferment belle saison bone dry? All my experience is that it will end around 98-04

So you both didn't have a preference but you both picked up #3 at the end lol cheers

Wow.. chinny whiskers.. Now a true brewer LOL

Banana notes? That’s not appropriate for a saison. I’d suggest a lower starting temp, and ramp up the heat a few days into it. You shouldn’t get that banana note that way.