« on: April 24, 2012, 11:54:44 AM »
I just kegged a saison that I made with 670 back in early February.
With an OG of 1.065, I ramped up temperatures to 85 over a week or so, and held it there until it hit 1.010 (85% attenuation). Then I transferred to a secondary, and held it at 65-68 for about a month, until it dropped to 1.008 (88%). A pellicle was just starting to form on the top of the secondary when I decided to keg it (impatience, and it had a nice balance of funk and fruit). It has both the spiciness of the saison, and mellow funk from the Brett. I am planning on dry hopping half of the batch with citra (the hops I used in the boil) -- the taste-test I did with citra in a french press complexified the fruitiness of the yeast nicely.
I split this batch with a buddy who drank his young before the brett character showed up, I think he'll regret it when he tastes mine. I agree with brewmichigan -- these results make me want to brew one to age it longer and see what develops. I really like this yeast -- its a fun one!