KuntzBrewing
Well-Known Member
I made my first saison mashed at 148-150 until complete conversion. Added wyeast 3724 Belgium saison and a starter of jolly pumpkin dreggs. Fermented in mid-upper 60s for 3 days then heated to mid 80s to 90 for until it completed. Its bone dry around 1.002 (from 1.054) its just not as tart/sour as I want. Anything I can add to let the bugs keep working and making a little acid