i tried making a saison this summer and it was a huge failure. ordered wyeast 3724 during the heat wave and it showed up DOA. subbed some dry safeale, OG lower than hoped, FG settled at 1.022, pretty sure it got aerated and is just terrible.
anywho, i'm thinking about trying one this winter that i (hopefully) don't have to worry about the yeast getting overheated. do saisons need to ferment at a high temperature in order to get the classic characteristics of a saison?
anywho, i'm thinking about trying one this winter that i (hopefully) don't have to worry about the yeast getting overheated. do saisons need to ferment at a high temperature in order to get the classic characteristics of a saison?