Mashing in on a saison with wlp568, just looking for any tips for this yeast. This will be my first time doing a step fermentation also. My plan is to hold at around 72-75 for the first day and gradually increase to 80 over the next week to finish out. Any thoughts are appreciated, I've read this yeast can be finnicky.
WLP 568 advise
- Thread starter spenghali
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