brewstergalVT
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I get black pepper and white pepper. Maybe a small amount of allspice or nutmeg.
At what fermentation temperatures do you get those?
I get black pepper and white pepper. Maybe a small amount of allspice or nutmeg.
What are you using now for your Saison?Phenol- and flavor-wise, I've experienced the opposite of flars. Fermentation at 62-64 for me produced very hefeweizen-y flavors. I get the spice at high temps, with few other flavors. I've actually moved on from 3711 as my main saison yeast, looking for a broader flavor spectrum.
The lower end of the range. Maybe 65-70. I did three saisons on 3711 last summer at ambient temp; one in June, one in July, one in August, so at increasing fermentation temps. I'd estimate that the fermentation temps were 65, 72, and 80 respectively. I'd say the first two definitely gave me more pepper than the last one, and the last gave more sweet spice (though the last one also had an addition of rum and cherry in secondary, so that may be coloring my perception significantly.)At what fermentation temperatures do you get those?
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