I am planning a small saison with an OG of about 1035-1040.
I will be fermenting with re-cultured Dupont yeast.
The grist will contains some strange things(for a saison) like flaked triticale and acidulated malt. Also some maple syrup, about 10-15%.
My question goes like this: saisons tend to use a low mash temp,but with me using some simple sugar and supposedly low attenuating(70%) Dupont yeast, what temp should I be looking at? Should I just go with 67c?
Cheers,Lee
I will be fermenting with re-cultured Dupont yeast.
The grist will contains some strange things(for a saison) like flaked triticale and acidulated malt. Also some maple syrup, about 10-15%.
My question goes like this: saisons tend to use a low mash temp,but with me using some simple sugar and supposedly low attenuating(70%) Dupont yeast, what temp should I be looking at? Should I just go with 67c?
Cheers,Lee