I'm thinking of making a Saison, and always make things more difficult then they need to be. So I'm planing to culture up some examples of yeast from bottle conditioned saisons.
So the question: Anyone have any idea what yeast Sierra Nevada might use in their Ovila Saison? The literature about these indicates 'abby yeast' in general, which leads me to assume they use the same yeast for the saison, dubbel and tripple, and that they are abby/trappist style yeast not saison.
So the question: Anyone have any idea what yeast Sierra Nevada might use in their Ovila Saison? The literature about these indicates 'abby yeast' in general, which leads me to assume they use the same yeast for the saison, dubbel and tripple, and that they are abby/trappist style yeast not saison.