Saisonstein’s Monster is an Omega-original, genetic hybrid of two Saison strains, the French (OYL-026) and Belgian (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity and it ferments more reliably and thoroughly than its parents. It is spicy, complex, tart, dry and crisp with some bubblegum character present from its Belgian parent, and more fruit and fewer phenolics than its French parent. Attenuation is 80-90% or more.
Decided to use this yeast today for the spiced fruit beer I’m making. Have any of you tried it? I’m looking forward to it.
Since this yeast is a Dextrine muncher do I have to worry about losing the sweetness of my Homey malt?