I recently bought a Bavarian hefeweizen kit from my LHBS which included this :
6 pounds of wheat LME
1 pound wheat grain
.25 pound Munich
1oz MT Hood hops
And white labs saison yeast
I was told that this added this yeast I could make a saison which likes to ferment in higher temperatures.
what do you guys think of this recipe?
I attached a stick on thermometer but nothing is lit up its highest temperature is 78 but nothing shows. I assume its fermenting hotter than that. I kinda want to know what to expect