I'm doing Northern Brewer's Saison du Vin for my next batch. I've done a few extract brews so far (Belgian wit, American pale ale, and a Belgian strong dark), and am looking for something a little more unique. I stumbled across NB's Saison du Vin: http://www.northernbrewer.com/shop/a...ng-grains.html
And it looks pretty interesting. They only have a few reviews posted, starting last fall, so I'm guessing it's a new kit.
Has anybody done an extract similar to this?
I sort of jumped the gun with ordering. Now I'm finding people saying Saisons like tighter temperature control during fermentation, with folks ramping up the temperature. I don't really have fermentation temperature control in my system yet, I just leave the fermenter in my bedroom (2nd floor, stays warmer) in the winter, or kitched (ground floor) in the summer. My bedroom stays ~68 F in the winter, although I could open my vent more to get more heat.
I went with the Danstar Belle Saison dry yeast
Some folks also recommend double pitching if using dry yeast, or building up a big starter of liquid yeast.
I'm wondering - should I hold off until the weather warms up (mid-atlantic region) to brew this one, or just go for it?