Originally Posted by kiwirevo
I was a little disappointed as I had to go with Wyeast Belgian Saison, but I wanted the French Saison as I understand it's easier to work with, the belgian like 30 degrees which might be hard at this time of year. But it was free since its a bit older, I'll just create a starter for it.
French Saison ios a bit of a pain to work with as well. Although it'll eat through everything!that Brown Saison I gave you awhile back had 3711 in it, and I mashed at 68ish and it went down to 1.008.
The belgian will probably end a bit higher than that.
Any chance of a bottle of this when it's done? lol.