jtakacs
Well-Known Member
doing a split batch saison... mashed low and long. batch #1 will be 100% Brett-c fermented and batch #2 will be 100% wild yeast.
we'll see what happens... gravity should come in at. 056 but I think my efficiency was higher than normal, pre boil gravity was already. 050 before adding a pound of sugar (6 gallons)
anyone do a saison w their wild yeast yet? I plan on fermenting it at a high temp to drive up esters, etc...
we'll see what happens... gravity should come in at. 056 but I think my efficiency was higher than normal, pre boil gravity was already. 050 before adding a pound of sugar (6 gallons)
anyone do a saison w their wild yeast yet? I plan on fermenting it at a high temp to drive up esters, etc...