Hello all,
I've been playing around with Saison yeasts, such as Wy 3711 and WLP585 and Yeast Bay's Wallonian . . . . And I am still having trouble nailing this elusive "lemoney" flavor (not just dry and tart, but actually fruity/citrusy).
I don't want to add actual lemon . . . I just want the yeast and the hops to do the trick.
I love the Firestone Walker Opal as well as Saison Bretta from Logsdon, as well as Saison Brett from Boulevard . . . All with this beautiful fresh lemon quality.
Any thoughts about which yeast (and which fermentation temps) might nail this?
Thanks!
I've been playing around with Saison yeasts, such as Wy 3711 and WLP585 and Yeast Bay's Wallonian . . . . And I am still having trouble nailing this elusive "lemoney" flavor (not just dry and tart, but actually fruity/citrusy).
I don't want to add actual lemon . . . I just want the yeast and the hops to do the trick.
I love the Firestone Walker Opal as well as Saison Bretta from Logsdon, as well as Saison Brett from Boulevard . . . All with this beautiful fresh lemon quality.
Any thoughts about which yeast (and which fermentation temps) might nail this?
Thanks!