The only way to know for sure is to check the gravity. I used the same strain a couple of months back and it took at 1.064 saison down to 1.002 in about 2 weeks. As the others have said, it is a workhorse!
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Something to note, Spanish Cedar is not a cedar (like red cedar, white cedar, etc.) While Spanish Cedar might work in a beer, I can't see the cedars of US working. And forget pine, you can "distill" pine lumber and one of the products you get is turpentine.Thanks, I knew there was a reason I was not wanting use pine. I just couldn't remember. Spanish cedar does work in beer, and is not a true cedar tree. Cigar City has been using untoasted Spanish cedar in their humidor series. I have an all-Brett beer aging on Spanish cedar as we speak. Spanish cedar is the wood used in humidors, which is where Cigar City got the idea from. They said they preferred the toasted over the un-toasted Spanish cedar after using both. I do not plan on using red cedar or similar.
The dude didn't post a follow-up, but the taste test was interesting. I probably would've used a more neutral spirit like vodka.
How about the stick of chalk I use on my blackboard?
I don't know how pure that would be. I bet if you go to the pharmacy you can find some antacid tablets that are 100% CaCO3.There is no reason to carbonate/add chalk/baking soda to your brewing liquor.
There is if your water has no akalinity, like when you're starting with RO.