comet909
Well-Known Member
I'm thinking of doing a large batch of a saison. Probably 8 gallons after boil.
5 gallons of that would get a large starter of Dupont strain (wyeast)
The other 3 gallons would go into a carboy along with 1.5 Gallons from a sour mash that I'll have had in process. Pitch some T-58.
As primary starts to slow on the T-58/sour mash carboy, I'll steep some special b and carapils in water. Then remove grains and bring to a boil and add one pound of Dark Belgian Candi Syrup. Cool the whole mess and add to the t-58/sour carboy.
After Fermentation has slowed again, take a gravity reading and add some brett. Then let it sit for about 6 months (at least).
Anyone have any thoughts on this rough plan?
5 gallons of that would get a large starter of Dupont strain (wyeast)
The other 3 gallons would go into a carboy along with 1.5 Gallons from a sour mash that I'll have had in process. Pitch some T-58.
As primary starts to slow on the T-58/sour mash carboy, I'll steep some special b and carapils in water. Then remove grains and bring to a boil and add one pound of Dark Belgian Candi Syrup. Cool the whole mess and add to the t-58/sour carboy.
After Fermentation has slowed again, take a gravity reading and add some brett. Then let it sit for about 6 months (at least).
Anyone have any thoughts on this rough plan?
