Just thinking out loud here...It seems that fermentation temperature is often an issue for many here, especially in the summer. I made a saison a few weeks ago and only tested a 10 day old beer (I use pony bottles for testers) and it tasted good, but not overtly 'spicy' in anyway.
SOooooo...
What would be the hypotheitcal outcome of making, oh say a oatmeal stout or english brown ale in July, pitching Saison yeast at 75 and maintaining that temp? Would you expect a better beer than if using something like S-04/05 at the same temps?
SOooooo...
What would be the hypotheitcal outcome of making, oh say a oatmeal stout or english brown ale in July, pitching Saison yeast at 75 and maintaining that temp? Would you expect a better beer than if using something like S-04/05 at the same temps?
