I don't to discount anyone else's advice, but I would brew a batch without spices first. I find the yeast adds plenty of spice notes.
So, I'm new to saison. Can I use pale malt to sub pilsner?
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So, I'm new to saison. Can I use pale malt to sub pilsner?
Sent from my GT-I9100 using Home Brew mobile app
So is it the yeast that defines a saison?
Sent from my GT-I9100 using Home Brew mobile app
So is it the yeast that defines a saison?
I like White labs Saison II. It's a beast and doesn't mind the cold. I've got two beers going right now with this yeast. Both pitched from the same yeast cake. Both were chugging away within 24 hrs - at 58 F. I'm brewing tomorrow and will use more of the same yeast cake.
Plenty of spice at these temperature, well, at least in the low 60's I've used it at before. I was going to put the first batch in a water bath as I thought it might be a bit too cold. Nope, at least as far as activity, we'll see what kind of flavor I get. I'm going to move the oldest to a new room in the upper 60's for it to finish out. This yeast has no problem dropping a beer down to 1.006, even fermented in the mid 60's, and I find is lends a little sweetness to the beer, in spite of the low FG
I should note that I like "Belgian" flavors, but not when they get real strong. I still like to taste the malt and hops
I think this answered my question but I want to double check. I want to make a Saison/Farmhouse but my house this time of year is abou 60-68 degrees, what yeast strain is going to be best for me and still provide that funky awesome saison flavor?
I think this answered my question but I want to double check. I want to make a Saison/Farmhouse but my house this time of year is abou 60-68 degrees, what yeast strain is going to be best for me and still provide that funky awesome saison flavor?
I am making a Nelson Saison as well, the recipe calls for 1lb of table sugar, when should I add this??? And is there a better substitute than regular table sugar?
I am making a Nelson Saison as well, the recipe calls for 1lb of table sugar, when should I add this??? And is there a better substitute than regular table sugar?
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