All right. Time to rock the Saison recipe. I have the hot weather to promote some high fermentation temperatures. Now I just need to buy the stuff. I am going with More Beer this time around. I need to buy a false bottom to go along with the 10 gallon cooler I am going to purchase. With that, some plastic tubing, and a special fitting, I will (should?) finally have my all grain shiznit together.
No more stuck sparges – is the goal.
Other than that, it’s all about the ingredients:
Belgian Pilsner malt
Munich malt
Wheat malt
Noble hops (Saaz or Tettnang)
Saison yeast
Not sure I need all those specialty malts. I will probably add a pound of table sugar to the mix to dry it out, but I don’t need to buy that.
chris
Tett no question….amazing hop.
JW
I’ve been using Saaz (or its progeny) in most of my Belgians, including Saisons. Either will probably work fine though (given the flavors are mostly yeast derived).
Speaking of yeast, try to get the Wyeast Saison yeast if you can. The White Labs Saison yeast is a realy pain and consistently craps out early. Unless you can get your hands on the White Labs Saison II yeast (part of the platinum line), get a smackpack of Wyeast.
Best of luck.
-JW
John
Do you think a mighty starter will help the White Labs strain to keep chugging along?