Hello everyone! Was planning on doing 10 gallons of a Saison De Noel. I always enjoyed the buttered bread crust, toffee and plum taste to it, and frankly wonder if putting it on Nitro would enhance those flavors. I worry about the Wyeast 3711 not showing through on Nitro however. Could I ferment it at higher temps to make the smell spicier? Am I ruining a perfectly good saison? Thoughts, suggestions would be appreciated.
Nitro Saison De Noel
- Thread starter Dundee_mo
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