Target lower mash pH of 5.2 to edge toward tartness. Mix Belgian and French Saison yeasts to increase the complexity and encourage high attenuation (maybe 2:1 B:F?). Open ferment (foil covering carboy neck, for me) for the first few days during active fermentation, then switch to airlock as activity dies down. Carbonate highly, lager for a few weeks to months, then enjoy!
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Last Updated: 2022-01-28 18:51 UTC
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NEW Water Requirements:
Saison de Schindee
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Water Requirements:
Saison de Schindee
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