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Thanks for the sheets Matt, some good feedback thereSame comment I always get for my saisons, the yeast needs to shine through more, ferment higher (used a quality saison yeast and fermented at 26C)It's always interesting to see how some people perceive flavours that most others don't detect, helps fix flaws that you can't quite pin down yourself
Thanks for the sheets Matt, some good feedback there
Same comment I always get for my saisons, the yeast needs to shine through more, ferment higher (used a quality saison yeast and fermented at 26C)
It's always interesting to see how some people perceive flavours that most others don't detect, helps fix flaws that you can't quite pin down yourself
