I've got a rye saison that should be ready for the keg next weekend and I'm trying to figure what to do with this yeast cake. My fermentation chamber is full so I want to make something I can at ambient temps. My thought is a RIS
Questions-
Will the 3711 dry it out too much?
Should I mash really high like 158 to avoid this?
Increase my unfermentables -dextrinmalt etc
Questions-
Will the 3711 dry it out too much?
Should I mash really high like 158 to avoid this?
Increase my unfermentables -dextrinmalt etc
