Even though we pitched low on purpose, we had an extremely healthy, viable starter (O2 and stir plate). I can't stress how important healthy, viable yeast is.
The sugar and higher ferm temp helps too.
Quote:
Originally Posted by sheeldon
info says mash at 152, that is not low! I was just wondering.
thanks for the info. need to get to LHBS for some rye and that yeast, going to brew that by mid May. Have brew club meeting saturday, sunday is for the mrs and then it brew weekends for the following few.
just added my sugar to this last night, gravity was @ 1008 and krausen had just fell. i used turbinado so the color is going to be pretty light, and fermented @ 73-74. it smells/taste great even at a week, pretty pumped.
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Interesting recipe! I have a few questions about it. What type of sugar are you using? The syrups I've seen have much lower SRM's, are you using rock sugar? If you could link the product that would be great. Also, did you bottle condition these? I kegged a batch of Saison and bottled from the keg for a competition to about 3 vols and got dinged for under carbonating.
EDIT: And one more questions, did you enter as a specialty Belgian (16E) or a Saison? It seems pretty dark for a saison.
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