First go with this yeast tomorrow.
- Thread starter Steve Ruch
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There were burps in the airlock every 18 seconds five hours after pitching the yeast and every two seconds this morning 24 hours after pitching.
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Let us know how it turns out and your fermentation schedule/temperature. I like the idea of "complex", but I didn't see the manufacturer on that label. My eyes ain't what they used to be.
I don't usually pay a lot of attention to the airlock. It she foams up like crazy and settles in a couple of days, life is good
Actually, I don't even use a normal airlock with a Saison. I use a blow off tube for anything Belgian.
I don't usually pay a lot of attention to the airlock. It she foams up like crazy and settles in a couple of days, life is good
Actually, I don't even use a normal airlock with a Saison. I use a blow off tube for anything Belgian.I bottled on Sunday with a F G of 1.003.
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Nice! I guess it worked then
That is a dry finish.
What I was going for: dry refreshing finish for hot weather.
Yes; got the nice spicy peppery finish I wanted.Nice! I guess it worked then
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i would probably ferment that yeast in the higher ranges. In dupont we ferment in the 30c+ but 24c to 28c makes a really nice saison
Most of it was in the 22-23 range and it came out good.
