Originally Posted by IslandLizard
That's a very good saison yeast, easy to use, no starter needed. Make sure to re-hydrate exactly according to the manufacturer's instructions. You may need to look up their Nottingham yeast as well too to get a complete set of instructions, the last one for Belle Saison itself was botched.
+1 on hiring proof readers who master the target language!
It shines at higher fermentation temps, as high as 80-90°F. Wrap a heating pad around the fermentor, and a thick blanket or bubble wrap.
3 weeks ago I made a mini batch with some left over wort, and although very tasty, it was a bit too bitter and hoppy (60 IBU), hence the balancing requirement.
+1 on that thread!
Ok so in reading the thread on the Belle Saison yeast it looks like it does quite well even in the upper 60's low 70's. From what I read at those temps you get more fruit and citrus notes compared to the higher temps where you get more pepper, clove, and other spice flavors.
So that said I think I'm going to go for the lower end of the temperature scale. And now I'm really getting indecisive about the hops. As the thread started with I want to add some citra to the mix. The more I read on saisons I'm worried about ending up with something too bitter for the style. As I understand it the longer hops are boiled or heated over a certain temp the more bitterness you get from them. So it seems to me that dry hopping would cut down on the bitterness while getting the aroma and flavor of the hops like I want.
I'm considering dropping out the hallertau hops all together and just dry hopping the citra. Or maybe instead of the hallertau at 15 doing it at flameout and dry hopping the citra. And then there's a couple more variations bouncing around in my head.
Like I said I'm indecisive :/
Again any other ideas on hop schedule and quantity would be appreciated. The only thing I'm sure of is that I am definitely going to use the citra.