New answers tagged


I have consulted the Dutch homebrew forum, and apparently this yeast is indeed finicky, and also ends rather high for a Saison, with an apparent attenuation of 75% to 80%. At first it will ferment rather well, then it will stall. Keep up the temperature and make sure that you have the possibility to rouse the yeast by swirling the fermenter. For your mash, ...

Top 50 recent answers are included