DuckiesRevenge
Well-Known Member
Say, I'm wondering. Has anyone used french saion yeast from wyeast at 60-65 deg? How is the flavor and ester profile?
I'm contemplating it for my next wit because I have it and it intrigues me.
My basement is at 62 deg. Which is lower than the range of the yeast. But I was hoping that might mute some of the over the top belgiany flavor or whatnot...
I'm contemplating it for my next wit because I have it and it intrigues me.
My basement is at 62 deg. Which is lower than the range of the yeast. But I was hoping that might mute some of the over the top belgiany flavor or whatnot...