Originally Posted by southside2234
Just ordered the ingredients for this. Sounds like right up my alley as far as how I like my saisons.
What temp did you ferment at?
I don't have my notes handy but IIRC I followed my usual fermentation schedule for saisons. Under-pitch (no starter) and pitch warm (75). Hold for three days then free rise as warm as you can get it for about a week. Then cool down and dry hop.
Also where are you getting Nelson Sauvin hops? I was planning on rebrewing this but can't find any.