Well to start out, I would like to harvest yeast to use here. What is a good commercial beer I can pick up and harvest from? When I harvest the yeast, what volume and gravity of wort should I add it to?
My next question is concerning the recipe itself. I've never made a Saison and want something that really showcases a great yeast but with some hop presence. Here is what I have so far.
6.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 60.00 %
2.00 lb Munich Malt (9.0 SRM) Grain 20.00 %
2.00 lb White Wheat Malt (2.4 SRM) Grain 20.00 %
1.50 oz Saaz [5.80 %] (60 min) (First Wort Hop) Hops 31.5 IBU
Mash at 149 for 75 minutes at a water/grain ratio of 1.25/1.00.
The room I ferment in is sitting around 74 and is very stable. I will start fermentation in this room and expect the temp. to kick up to the low 80's after fermentation slows I'll move it upstairs where it is 5-8 degrees warmer. Any advice or tips for this brew will be greatly appreciated!
My next question is concerning the recipe itself. I've never made a Saison and want something that really showcases a great yeast but with some hop presence. Here is what I have so far.
6.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 60.00 %
2.00 lb Munich Malt (9.0 SRM) Grain 20.00 %
2.00 lb White Wheat Malt (2.4 SRM) Grain 20.00 %
1.50 oz Saaz [5.80 %] (60 min) (First Wort Hop) Hops 31.5 IBU
Mash at 149 for 75 minutes at a water/grain ratio of 1.25/1.00.
The room I ferment in is sitting around 74 and is very stable. I will start fermentation in this room and expect the temp. to kick up to the low 80's after fermentation slows I'll move it upstairs where it is 5-8 degrees warmer. Any advice or tips for this brew will be greatly appreciated!