Just made a spelt saison with the de Blaugies strain and it turned out AMAZING. Pitched into 65F wort, allowed it to free rise and ramped to 83F over 5-7 days. Held it there for another 2 weeks until all observable fermentation signs had abated, then cold crashed and transferred.
Tons of lemon zest and clove character and a small amount of bubblegum coming through. Way easier to use than the DuPont strain and I prefer the ester bouquet more. Think this might have to be my house saison strain.
I considered using spelt in mine this weekend, but stayed with wheat because I read that it has a very similar character to wheat or rye. What's your take on it?