I"m going for my first saison here... using this recipe by a fellow tucsonan
https://www.homebrewtalk.com/f37/belgian-saison-extract-recipe-263610/#post3183751
only adjusting the recipe to exclude the Hallertau hops being that I forgot them when I left the LHBS
using 3724 as the yeast and leaving it in an 80 degree ambient temp house (swamp cooling in summer may suck for living in but it seems to be great for saison's).
my question is with it being this warm (gonna leave it near a sliding glass door to boost the temps a bit) would I be better off with the 3724 or the 3711 yeast???
also being that I've never added sugars to the brew before. when do I add in the 2lb's of table sugar? after boil, during boil??
last but not least. using table sugar instead of corn sugar so if my calculations are correct I should use 6.75 ounces of table sugar instead of 7 ounces of corn sugar for priming. Am I correct in my conversion?
https://www.homebrewtalk.com/f37/belgian-saison-extract-recipe-263610/#post3183751
only adjusting the recipe to exclude the Hallertau hops being that I forgot them when I left the LHBS
using 3724 as the yeast and leaving it in an 80 degree ambient temp house (swamp cooling in summer may suck for living in but it seems to be great for saison's).
my question is with it being this warm (gonna leave it near a sliding glass door to boost the temps a bit) would I be better off with the 3724 or the 3711 yeast???
also being that I've never added sugars to the brew before. when do I add in the 2lb's of table sugar? after boil, during boil??
last but not least. using table sugar instead of corn sugar so if my calculations are correct I should use 6.75 ounces of table sugar instead of 7 ounces of corn sugar for priming. Am I correct in my conversion?