Charlottesville Area Masters of Real Ale

Last night, I kegged my saison made 6/26/08. I fermented this using a 2 quart starter made with the yeast blend that I received through the Burgundian Babble Belt.  Original gravity was about 1.060 and upon kegging last night my gravity was down to 1.004.  I didn't check the gravity right after last month's meeting, but I can tell you that I didn't see much activity since the initial fermentation. So in less than a month (and probably in about a week), this yeast blend tore through the sugars pretty well. I made three stocks that are frozen at -80C now. My sampling during the kegging was pretty tasty, but I'm not sure which yeast, if any, shines through the most.  It was dry, tart, phenolic to the nose, but more estery to the palate.  The 5 yeasts in this blend were:
BrewTek CL380 Saison
Wyeast Farmhouse 3726
Wyeast French Saison 3711
Fantome La Dalmatienne (yeast only)
Ellezelloise Saisis

Very cool, and that FG is awesome.

I'd love to check it out sometime.  The combination of all those yeasts is very interesting, but I wonder if it is overkill.  Do they all work together?  Are you better off just using one or two of them?  (Not that it would be an easy thing to separate them....)

I look forward to hearing your thoughts on the final creation.

I will be chartering a bus for all CAMRA members to come over and sample your saison.