This will be my next recipe.
Add 4 gallons Sam's Club apple juice and 4 cans FAJC on top of the Belle Saison yeast cake left when I bottle my saison. Set this in the closet about 70-75 degrees. Once vigorous fermentation subsides, I'll top up to 5 gallons with juice and let it ride to FG. Then I'll dry-hop with 1 oz each of Citra and Amarillo and let that go for a week. Bottle with 5oz dextrose and condition.
Considering adding a little extra-light DME also to see if I can get a little head in the glass, but I don't want to overcrowd the experiment.
Thoughts?
Add 4 gallons Sam's Club apple juice and 4 cans FAJC on top of the Belle Saison yeast cake left when I bottle my saison. Set this in the closet about 70-75 degrees. Once vigorous fermentation subsides, I'll top up to 5 gallons with juice and let it ride to FG. Then I'll dry-hop with 1 oz each of Citra and Amarillo and let that go for a week. Bottle with 5oz dextrose and condition.
Considering adding a little extra-light DME also to see if I can get a little head in the glass, but I don't want to overcrowd the experiment.
Thoughts?