Brewed this a few months ago. Used a full mash, fresh roasted sugar pumpkins, good boil, and a fermentation chamber to keep the temps warm for the wy3712 French saison yeast.
The fermentation stalled at 1.030 for more than a week. So I put the temp down to 20•c for 5 days. Then raised it to 25•c and waited. Eventually it finished. Just had to be patient.
It turned out a touch darker than I was expecting. The flavours of the yeast come stong out of the gate, almost like a slightly sour farmhouse ale. Pumpkin fills out the mouthfeel and spices linger on the tongue. Really good.
Did anyone else find any tartness or sourness in their beer?