WLP565 Belgian Saison (WhiteLabs)
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Known to be a slow starter.
The trick to fermenting a Saison is to pitch at 66-68F and raise it 1-2 degrees per day until you get to 85F. Yes, that is correct...85F! This yeast is so moody that you have to keep giving it warmth towards the end because it gets lazy and wants to go to sleep. Hold at 85F for 3-5 days until terminal gravity is reached then transfer off of yeast bed to bottling bucket or keg.
First time using my own mill and first time building up water. Using a recipe that I've done a few times in the past. Mill set at 4/100 inch. Got 10 gallons of water from Glacier dispenser; last maintenance 8/26/2015
Similar to: Saison (H)
Dark, very low gravity Saison made with second runnings from CF and our nectarines. I have no clue how this will turn out, but I need to get the nectarines out of the freezer.
Several Sudzer members got the same ingredients and a vial of yeast from Cliff, all brewed the same beer, and then combined it in a barrel (I believe red wine barrel) at Mike's house, where it sat until it was kegged and redistributed to the brewers.