Rivenin
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- Dec 13, 2010
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here is a question i was just pondering.
i'm sipping a saison and was reading up about lager beers. so it started popping through my head.
Has anyone ever done something to this nature?
brew a normal saison brew, something like 50% 2 row, 50% wheat, sazz hops, ferment it half out with something like 3724 (which has to be upwards of 90*). then when it hits half attenuation. chill it to lagering temps, toss in some lager yeast, ferment the other half out with the lager yeast and go from there.
is this plausable? seems like it would be a more clean saison. i haven't heard of something like this... i'm sure it's been done, so im' wondering if anyone has done something like this before?
i'm sipping a saison and was reading up about lager beers. so it started popping through my head.
Has anyone ever done something to this nature?
brew a normal saison brew, something like 50% 2 row, 50% wheat, sazz hops, ferment it half out with something like 3724 (which has to be upwards of 90*). then when it hits half attenuation. chill it to lagering temps, toss in some lager yeast, ferment the other half out with the lager yeast and go from there.
is this plausable? seems like it would be a more clean saison. i haven't heard of something like this... i'm sure it's been done, so im' wondering if anyone has done something like this before?