A follow-up on the Saison I wrote about earler (Last entry 29 July, talking about using a helper yeast). Well, it’s partially carbed and delicious! For all of you afraid of warm fermentation, the Wyeast Belgian Saison strain loves heat. At times my fermentation was over 100 degrees and the beer shows no off flavors whatsoever. It’s bone-dry but the esters give it a sweet flavor, citrusy and spicy. The corn as well provides some sweet flavors.
On request, I’ll provide the recipe.
And one more thing: A bronze medal in the Colorado State Fair for my Schwarzbier. The next batch is ready to bottle.