Originally Posted by Glynn
with what you have i would try to make some kind of Belgian ale. get a Belgian yeast, swap the sucrose for candi sugar or not. possibly steep around 4 oz ea of special b and roasted barley. if it were me thats what i would do but you could make one with what you have and just get yeast. if you have a warm spot in you house (70) id think you would be fine doing the saison. the fermentation with cause it to warm up as it converts plus you could wrap it up in a blanket to help keep warmer
ooooooo, that sounds perfect, Safale T-58 should work well for a salvage of parts
. I'll add in teh special B and barley too. should be easy to do.
I would do the Saison if I was using the 3711 Saison yeast but that 3724 very well could stall for weeks in these lower temps. (and being that it's his first brew I wanted to give him something that wouldn't stall and cause him to do something rash in impatience)