badlee
Well-Known Member
This in answer to my question about the sacc in American mix;
The American sacch is light phenol and fruity. Cool ferments for primary in the mid 60s for cleane less fruity. Then rack and let it go mid 80s for some acid. This will make a nice American saison. Also dry hopping does well with the American blend.
..Barrett*
So,I am thinking my usual hoppy Saiso grain bill-ish
The American sacch is light phenol and fruity. Cool ferments for primary in the mid 60s for cleane less fruity. Then rack and let it go mid 80s for some acid. This will make a nice American saison. Also dry hopping does well with the American blend.
..Barrett*
So,I am thinking my usual hoppy Saiso grain bill-ish