So one of my good friends recently came back from North Carolina and tasted a Habenaro saison. She's tasked me with the task of recreating it. My one major concern is that the oil from the chilies and the chili meat (.5 lbs diced added in the mash at vorlof) is going to throw off the saison yeast or prompt some off flavors/stall or kill fermentation. The saison yeast I'm going to use is French Saison wyeast #3711. Does anyone have any sage advice for me?
Thanks a ton!
Sent from my iPhone using Home Brew
Thanks a ton!
Sent from my iPhone using Home Brew