From 1056 to 1008 in 2 days cml Lille siason yeast pitched at 28c, I had a taste of the sample and it was alright although I have never tasted a siason in my life, it is different in taste to my normal bitter pales I suppose I better go and buy some
This can’t be right
- Thread starter Rodcx500z
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Fermenting most yeast at higher temperatures will result in a faster fermentation. With most yeast you don't want the resulting esters and phenols, but you do with a Saison so that's ok. The risk of going high at initial pitch could be getting fusel alcohols in there that you don't want.
Similar with Kveik it will ferment fast at high temperature, though most strains of kveik aren't POF+ so you don't generally get peppery/clove phenols.
Similar with Kveik it will ferment fast at high temperature, though most strains of kveik aren't POF+ so you don't generally get peppery/clove phenols.
Cheers Cushy, it certainly tastes different to anything i have brewed before but not in a bad way, fingers crossed, the alcohol calculator makes that 6.35abv and 85% attenuation
Like you, the only Saison I’ve ever had is the one I made, and for that I used CML Lille Saison too. As I have said previously elsewhere, I find it impossible to describe flavours and aromas in a beer. That said, the Saison I made is, even given my untrained pallet, without any doubt spicy and peppery,
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