SwAMi75
Well-Known Member
So, has anyone brewed one? I think the style is intriguing, and might just brew one. I've only tried it once, at the National Homebrewers Conference. It was pretty good, but of course I don't know "close to style" it was.
I'm away from my brewing books at the moment so I'm not fresh on all the details of the style, but I do know that saison yeast strains are to be fermented warm, as in 80F+. Anyone know just how warm you can go with one? What kind of fermentation schedule is typical for one? I understand that even at those temps, the yeast works slow.
Also, how low are they supposed to be attenuated? The one I had had a little sweetness to it. Is that typical for the style, or are they supposed to be dry?
Also, some example recipes would be cool, too.
I'm away from my brewing books at the moment so I'm not fresh on all the details of the style, but I do know that saison yeast strains are to be fermented warm, as in 80F+. Anyone know just how warm you can go with one? What kind of fermentation schedule is typical for one? I understand that even at those temps, the yeast works slow.
Also, how low are they supposed to be attenuated? The one I had had a little sweetness to it. Is that typical for the style, or are they supposed to be dry?
Also, some example recipes would be cool, too.