Lallemand Belle Saison yeast versus BE-134?

[Joerg]

The "Sabotage Saison" recipe kit from Midwest used to recommend
Lallemand Belle Saison yeast. This yeast requires making a starter kit
but that was never a problem. Now they ship Fermentis BE-134 along which
is a dry yeast that can be sprinkled into the wort.

http://www.fermentis.com/wp-content/uploads/2017/04/SafAle-BE-134_EN.pdf

I'll probably still make a starter but this yeast seems new, the
datasheet states March 2017. Is this as good (or better?) as Belle
Saison? My wife really likes the taste of Sabotage Saison so I don't
want its taste changed too much. Probably brewing that in five to six weeks.

--
Regards, Joerg

http://www.analogconsultants.com/

[baloonon]

I used Belle Saison once and thought it was solid, but I can't speak to
BE134. See what you can find about how they do at different temps and cross
your fingers. My main experience is with T58 yeast, which goes from nicely
subtle at low temps to some pretty major variations once you start moving
up the thermometer, and it's not the easiest thing to manage in a
controlled fashion.

[Joerg]

I shall report but it'll be a few months until that Saison is ready to
be served.

Temperature control is easy for me ever since I modified a wine cooler.
I have a thermometer tied to the most critical fermenter bucket and
temps are also radio'ed up into our living room. So I can see from
upstairs when the yeast gets into gear and also when fermentation starts
to trail off. The temperature can be dialed in.

http://analogconsultants.com/ng/brew/chamber1.JPG

The bottom section is held at a lower temperature and can take up to
three 5-gal water cooler bottles that I use for secondary. Right now
I've got a total of five beers in the chamber. To prevent a stuck
fermentation in winter I made a heating module which is also
processor-controlled.