French farmhouse ale
- Thread starter Riv
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
I'm using now in a saison of my own.
They like somewhat warm temps, in the low 70's. It's also supposedly a slow producer so expect to leave it for a month in primary. I've read though where it tends to get stuck, and sometimes you need to crank the heat up into the 80's on week four of fermentation.
They like somewhat warm temps, in the low 70's. It's also supposedly a slow producer so expect to leave it for a month in primary. I've read though where it tends to get stuck, and sometimes you need to crank the heat up into the 80's on week four of fermentation.
I just pulled a sample of mine (brewed on May 5th.) WOW, it's down to around 1.005, I've never had a beer finish so low before.
FYI, don't panic when the krausen falls and you check on it, it's a "chunky" yeast. There are a lot of floaties bobbing up and down on the surface, like yeast iceburghs.
But the beer itself is clear of anything, though slightly hazy. Mine is a darker saison. It's kinda like the color of brandy.
I'm thinking of racking some or adding some figs and or dates to it now....
FYI, don't panic when the krausen falls and you check on it, it's a "chunky" yeast. There are a lot of floaties bobbing up and down on the surface, like yeast iceburghs.
But the beer itself is clear of anything, though slightly hazy. Mine is a darker saison. It's kinda like the color of brandy.
I'm thinking of racking some or adding some figs and or dates to it now....
beerandloathinginaustin
Well-Known Member
Similar threads
