Great success can be found with this yeast using the proper pitch rate, pure oxygen, and holding the temperature near 20C for the first 2-3 days. The key to getting full attenuation is adding simple sugar (300g) at this point and raising the temperature about 1C every 12 hours until you get to about 26C, and holding there until FG, which should be < 1.006 in approximately 7-10 days.
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Last Updated: 2013-12-23 07:21 UTC
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NEW Water Requirements:
Mark's Saison
Equipment Profile Used
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Water Requirements:
Mark's Saison
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Recipe Cost
$ (USD)
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
$
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