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General Category => Yeast and Fermentation => Topic started by: morticaixavier on December 03, 2011, 09:27:14 PM

Title: Saison in 2 weeks?
Post by: morticaixavier on December 03, 2011, 09:27:14 PM
So i have a party to go to on the 17th. I am bringing a keg and the recipe I have ingredients for is as follows

6lb Munich 10L
1lb Crystal 40L
.5 oz Beligan goldings @ 7%
2.00 oz american Fuggles @ 6%

Gravity should hit around 1.032

I currently have a tube of white labs 565 Saison and a saved yeast cake of Wyeast 1968 ESB (I think, haven't checked on it in a while but it should still be good)

So do y'all think I could brew tomorrow and pitch the saison and be done, kegged and carbed by the 17th? or should I go with the 1968 which I know I can have done and ready to drink in ~7 days?

The reason i want to use the saison is cause I have a brew day planned for a 'super saison' 1.100 in a couple of weeks and I need the yeast.
Title: Re: Saison in 2 weeks?
Post by: majorvices on December 04, 2011, 02:52:54 PM
Maybe with that low gravity but OTOH that strain can be finicky.