Celebrated with h a free shly tappd Saison Rye with Nelson, really pleased
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+1, that's exactly where I ferment it as well for the balanced flavor profileThanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.
Yup, 2nd batch I ever made, blanked out momentarily and hit the floor! Never did that again!Sticking your face in the fermenting bucket isn't a good idea either, a good wiff of co2 will knock you on your a$$, literally takes your breath away:)
I learned that the hard way when I thought I'd smell the dry hop residue in my Speidel after kegging. Ooof!