BackAlley
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- Mar 20, 2013
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Going to do a saison next week and I'm looking for a best practices.
Planning on an OG of about 1.065. Will mash low around 145 and am using a pound of jaggery.
I have a stir plate, can do as big as a 4l starter, have oxygen and temp control.
Thanks for any advice. Used this yeast 2 years ago but that was before I did starters and before O2. Got stuck that time at 1.025 and resorted to 3711 to finish.
Planning on an OG of about 1.065. Will mash low around 145 and am using a pound of jaggery.
I have a stir plate, can do as big as a 4l starter, have oxygen and temp control.
Thanks for any advice. Used this yeast 2 years ago but that was before I did starters and before O2. Got stuck that time at 1.025 and resorted to 3711 to finish.