Originally Posted by highgravitybacon
What yeast and what was your fermentation like temp wise? It's a fair feat to clone this.
Save a few bottles for the KCBM competition.
I used 3724 Belgian Saison because that is what I had on hand at the time...
Fermented at 68 the first 48hours and slowly raised the temp over a few days to 76 for a few weeks.
I've heard the yeast to use to get the closest is the 3726 farmhouse ale
I like my version though...and I think its competition worthy....I will have a few entries for the KCBM comp