So, I'm brewing a lot of Bavarian hefeweizen for a friend. I also want to make a saison. And then I started thinking...
What about mixing a batch of saison with some hefe? I'm thinking, 3-to-1 saison, or even 5-to-1? I'm thinking I'd mix them at about 60-75% done with individual fermentation.
Any thoughts or experience?
"Mas vale bolo famoso que alcoholico anonimo."
Join DC Homebrewers
"Fermentation Without Representation"