Hi all
Any experiences using the Yeast Bay's Saison/Brettanomyces blend? I pitched it yesterday into a straight saison (1.048, 95% Pilsner, 5% table sugar, ~30 IBU). I'll keep it at about 20-25c (~70-80F) for eight weeks, draw one gallon for a minikeg (with normal priming to be consumed 10 days later) and bottle the rest (with very little priming!) to age.
Does anybody have experience on what character it exhibits? How long does it take to reach FG? How much can it attenuate? Any worries with stalling the fermentation? Etc.
Any experiences using the Yeast Bay's Saison/Brettanomyces blend? I pitched it yesterday into a straight saison (1.048, 95% Pilsner, 5% table sugar, ~30 IBU). I'll keep it at about 20-25c (~70-80F) for eight weeks, draw one gallon for a minikeg (with normal priming to be consumed 10 days later) and bottle the rest (with very little priming!) to age.
Does anybody have experience on what character it exhibits? How long does it take to reach FG? How much can it attenuate? Any worries with stalling the fermentation? Etc.
