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A well-meaning neighbour who knows I like beer keeps giving me cases of Keith's products. I was wondering what to do with it while Sean and I were bottling our saison recently when I spied a lot of trub in the bottom of our spicy saison carboy. The yeast was quite effective at making an awesome beer so we decided to see what it could do for some Keith's. Stay tuned for the results.

I feel sorry for that yeast

Well, at least you can't make the beer much worse...

akr71 wrote:I feel sorry for that yeast

That was my initial reaction, but we had so much leftover sediment that using a bit didn't seem completely wrong.

I think we are going to let it sit in the bottle for a month and do a taste test. I doubt anything will change, but like x said, it certainly can't get much worse.

So, have you guys sampled this yet?

I actually cracked open my bottle last night. I didn't have an un-modified sample of Keith's to compare against, but the re-fermented one was cloudier, had plenty of head, and tasted better than I recall Keith's being.

I'd offer my fixed Keith's and a regular one for a taste comparison, but I doubt any of you would be willing to taste the 'unfixed' one.

I finally cracked mine open and it was awesome! The French saison yeast devoured the d.m.s. and made it very drinkable. No extra fermantables were added yet a serious amount of head was witnessed when I poured it into the glass. This yeast is the beer equivalent of the flesh eating bacteria. I love it.