Does anybody have experience with re-cultured saison dupont yeast?
I am in the process of designing an anglo-belge table saison and beercalculus tell me that this yeast gives only 70% attenuation.
Is this right?
I was going to add about 10% maple syrup amd began thinking about mash temperatures.
Any help ?
Cheers,lee
I am in the process of designing an anglo-belge table saison and beercalculus tell me that this yeast gives only 70% attenuation.
Is this right?
I was going to add about 10% maple syrup amd began thinking about mash temperatures.
Any help ?
Cheers,lee