thuperman
Well-Known Member
Hey guys,
Been reading threads on and off for a couple of weeks on Saison recipes but I'm really not good at adapting my own yet (Tony's recipe seems to be a broken link). I also don't know the style well, so don't know what to aim for much (apart from what IanH's spreadsheet or BrewSmith tells me).
I'm looking for an extract recipe using Danstar Belle Saison yeast and trying to minimise the various extracts and hop types (does not need to be a SMASH).
Going to the LBHS tomorrow morning, so any help would be appreciated.
Also, many people say to let this yeast go warm, Ross disagreed and said to leave at 19. I have temp control, so not affected by ambient temp. Looking for any experiences you have.
Cheers!
Been reading threads on and off for a couple of weeks on Saison recipes but I'm really not good at adapting my own yet (Tony's recipe seems to be a broken link). I also don't know the style well, so don't know what to aim for much (apart from what IanH's spreadsheet or BrewSmith tells me).
I'm looking for an extract recipe using Danstar Belle Saison yeast and trying to minimise the various extracts and hop types (does not need to be a SMASH).
Going to the LBHS tomorrow morning, so any help would be appreciated.
Also, many people say to let this yeast go warm, Ross disagreed and said to leave at 19. I have temp control, so not affected by ambient temp. Looking for any experiences you have.
Cheers!