BeerMeThatBeer
Well-Known Member
Anyone ever used this yeast in the mid/low 60's? My fermentation temps are pretty stable, yet uncontrolled.
Looking to brew a lemongrass/ginger saison. But hoping to at least get some of the "saison-ish" elements from this yeast. (Backup plan is to just use US-05) trying to stick to dry yeast for this one for a number of reasons.
Any thoughts? Too cold for this yeast? Or do you think this yeast will still work at this temp, and I'll get something in the Saison family?
Thanks!
-beermethatbeer
Looking to brew a lemongrass/ginger saison. But hoping to at least get some of the "saison-ish" elements from this yeast. (Backup plan is to just use US-05) trying to stick to dry yeast for this one for a number of reasons.
Any thoughts? Too cold for this yeast? Or do you think this yeast will still work at this temp, and I'll get something in the Saison family?
Thanks!
-beermethatbeer