I'm thinking this is a yeast usage issue?
I made a Belgium Wit beer that I liked the taste but wanted more spice flavoring out of it. I modeled it after a beer I liked from years ago. After brewing I found the beer I had before. It was a Saison from Brasserie Dupont called Foret. When I compared the two I found the Saison to have a spicy taste as to be suspected. I then found the Foret in a Blanche and it also had a more spice note to it. I know I fermented it in a chamber at 64 deg so do you think I went to low on the temp for the yeast to produce more of a spicy note?
I made a Belgium Wit beer that I liked the taste but wanted more spice flavoring out of it. I modeled it after a beer I liked from years ago. After brewing I found the beer I had before. It was a Saison from Brasserie Dupont called Foret. When I compared the two I found the Saison to have a spicy taste as to be suspected. I then found the Foret in a Blanche and it also had a more spice note to it. I know I fermented it in a chamber at 64 deg so do you think I went to low on the temp for the yeast to produce more of a spicy note?