Chuckus95
Well-Known Member
I love brewing 10 gal batches and then fermenting with two different yeast strains. Next up will be a Saison using Yeast Bay's Wallonian and Wyeast American Farmhouse. My grain bill will be 80% Pils, 10% flaked spelt, and 5% each of rye and wheat.
I have no experience with these yeasts so I can't decide how to hop this batch. I generally like my Saisons hop forward (think Hallertau Blanc, Amarillo, Lemon Drop, NZ Varieties, etc.), but I'm thinking about going more traditional (EKG, Saaz, Styrian G., etc.) because Wallonian is supposed to be so earthy, but I'm not sure how traditional hopping would work with the Wyeast American Farmhouse.
I know the whole point is experimentation, but I would appreciate thoughts from people who have experience with one or both of these yeasts. Thanks
I have no experience with these yeasts so I can't decide how to hop this batch. I generally like my Saisons hop forward (think Hallertau Blanc, Amarillo, Lemon Drop, NZ Varieties, etc.), but I'm thinking about going more traditional (EKG, Saaz, Styrian G., etc.) because Wallonian is supposed to be so earthy, but I'm not sure how traditional hopping would work with the Wyeast American Farmhouse.
I know the whole point is experimentation, but I would appreciate thoughts from people who have experience with one or both of these yeasts. Thanks
