adamjackson
Well-Known Member
I think I may have just done this so I'm curious if anyone has done it and if the results were okay?
My buddy brewed a 12% saison aged on oak. I tried it at a year old. Came across more like a tripel than a saison to me. Reminded me of Golden Delicious from Capt Lawrence minus the calvados.
I currently have an Imperial kiwi saison in the fermenter right now. Should end up being about 12%(Making it for a local extreme beer fest). Used 3711 and wlp655 for yeasts. Its currently sitting right around 10.5% and its damn tasty.
Good to know. Did the Kiwi come through well? What was teh volume of fruit if you don't mind me asking?
I'll just have to try this beer once per month to see how it's doing. I'm just thinking that I should expect to wait a while which is fine..I have enough beer as it is laying around.
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