devils4ever
Well-Known Member
I brewed my first Saison two weeks ago using:
12 lbs Belgian Pilsner malt
1 lb CaraRed
1/4 lb 80L Crystal
----
1 oz Hallertauer (60 min)
1/2 oz Glacier (60 min)
1 oz Herbrucker (10 min)
----
1 pkg Wyeast 3711 French Saison yeast
I've kept it at room temperature the whole time. I'd really like to serve this next weekend for a party I'm having. Should I raise the temp to 80F for a few days and then cold crash it?
12 lbs Belgian Pilsner malt
1 lb CaraRed
1/4 lb 80L Crystal
----
1 oz Hallertauer (60 min)
1/2 oz Glacier (60 min)
1 oz Herbrucker (10 min)
----
1 pkg Wyeast 3711 French Saison yeast
I've kept it at room temperature the whole time. I'd really like to serve this next weekend for a party I'm having. Should I raise the temp to 80F for a few days and then cold crash it?