Trying my first Saison -
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brownni5
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Yeast starter? Yes, like normal. Some will say that an underpitch will drive yeast flavors, some will say an overpitch will ensure no stall (with 3724). I usually shoot right down the middle - normal ale pitch and let the yeast do its thing. Some say to ferment cool, others say to ferment hot. You'll have to see what you like.
If "tarted" = "starter", then yes. Do that the same as always.
Honestly, the saisons I've done were pretty darned simple. It's really about the yeast - and not stepping on the character the yeast provide.
Keep the grist light...and be prepared to raise the fermentation temperature to 80°F or even higher, depending on the strain...
Cheers!
Honestly, the saisons I've done were pretty darned simple. It's really about the yeast - and not stepping on the character the yeast provide.
Keep the grist light...and be prepared to raise the fermentation temperature to 80°F or even higher, depending on the strain...
Cheers!
A single pack of Fermentis BE-134 with no starter makes a nice saison in my experience and has great attenuation.
