I just had some friends over for a party after kegging a saison which was fermented with Wyeast 3711 french saison. The keg was empty in no more than 2 hours between 8 people. I guess that's about 6 beers per person so not too big of a surprise. This beer was GOOOOD. It was an extract kit from Northen Brewer (petite saison) and it really didn't disappoint.
I love how this yeast can ferment at my room temp (72-74) and attenuated so well.
My fermentation chamber is full and i want to brew a DIPA this weekend. I was wondering if anyone can tell me if using the french saison yeast for a DIPA would be a good idea. I'd like to use 1056 or 001 but my ambient temps are a but too high.
I love how this yeast can ferment at my room temp (72-74) and attenuated so well.
My fermentation chamber is full and i want to brew a DIPA this weekend. I was wondering if anyone can tell me if using the french saison yeast for a DIPA would be a good idea. I'd like to use 1056 or 001 but my ambient temps are a but too high.