3 part question about saison, yeast and starters...
I am going to brew a saison. My buddy gave me some of his left-over yeast from a dubbel that he brewed (white labs trappist ale yeast). First question... will this yeast do me well for a saison?
Second question. I don't have the required gear to make a starter... would it be feesable to just go ahead, make a starter, throw it in a carboy and when I get to making the beer I could just pour the wort on top of the already fermenting yeast (when it comes to temp of coarse)... that's the only thing I can think of.
Last but not least... do saisons come out okay if accidently brought up to a tad high of a temperature during fermentation? My house has no air conditioning and it gets mighty hot. I usually wrap a towel around my carboy, but sometimes it still gets a bit warm (like around 76)
Primary: Porter Potty (oaked porter)
last batch review(Schwheat (wheat))
An overall decent beer but it has too much of a banana character, I think it's because of fermenting at too high of a temp. Tasted better as it aged, but far from perfect.