stickyfinger
Well-Known Member
My Saisons brewing experience is limited to 2 batches using Belle Saison, and while I enjoyed both, their taste and aroma was very similar, despite huge variants between batches.
Batch 1:
Maris Otter, Munich and White Wheat. Hops added at 60, 15, 5, and 0.)
Hallertau and Kent Goldings.
Temp Control at 65° F
FG 1.012
Batch 2:
2 Row, White Wheat and Victory.
Azacca and Jarrylo (No bittering additions. Hops split between 15, Whirlpool and Dry Hop.)
No Temp Control. Batch hit 82° F at one point.
FG 1.001
I still have 3 satchels of Belle Saison left, and really want to knock out at least 2 more Saisons before August (baby on the way). Any suggestions for a little "diversity" in the batches?
I have a Belgian Blonde batch going right now with some Abbaye yeast that I thought about blending some slurry in with my next Saison.
Another thought was to take the grain bill I have already bought for an upcoming Rye Pale ale, skip the Crystal 40, and ferment with Belle Saison.
Any/all advice is appreciated.
Thanks.
could try a black saison