Just opened the first beer of the 2nd Farmhouse/Saison batch.
Yowza! The swing top was blown clean off the bottle! I wonder if I may have over-carbonated? With the (Grolsch) bottle half empty it was still foaming out the top.
As for the beer, it sucks; sour and tangy. The specs on the yeast, Wyeast 3724 Belgian Saison, said it could ferment up to 85F. Actual temp was every bit of that, maybe even 90 at times.
This beer was bottled 5 weeks ago after four weeks in secondary. I'll give it another couple months to mellow out. If not, I guess there will be a party for the critters in my lawn.
Next summer, no experimentation with hot-fermenting yeast strains. both batches were crap. Back to a fan and a wet towel.
Hey, knock that shvt off. We're drinkin' here.