Guysmiley54
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Hi guys,
I'm working on a recipe for a Saison using Wyeast 3711. I'm looking to head down the track of a Saison Sauvin type high gravity new world hop type of Saison, but I have a few questions...
Ferment temp? I'm looking to keep the funk in check but hoping for a lemon peppery dry citrus finish.
Ferment time? How does ferment temp influence fermentation time? What is "normal"?
Attenuation? Given adequate oxygenation (and a single infusion mash @ 64C) what can I expect here?
Any other thoughts or advice for a modern Saison?
Thanks :icon_cheers:
I'm working on a recipe for a Saison using Wyeast 3711. I'm looking to head down the track of a Saison Sauvin type high gravity new world hop type of Saison, but I have a few questions...
Ferment temp? I'm looking to keep the funk in check but hoping for a lemon peppery dry citrus finish.
Ferment time? How does ferment temp influence fermentation time? What is "normal"?
Attenuation? Given adequate oxygenation (and a single infusion mash @ 64C) what can I expect here?
Any other thoughts or advice for a modern Saison?
Thanks :icon_cheers: