Just in time for Thanksgiving!
Bottled this a month ago in champagne bottles with corks and crown caps. Used 1/2 pack rehydrated Red Star champagne yeast and simple syrup made with 1 cup dextrose. (I know you are supposed to weigh it out but I still don't own a drug dealer's scale)
I must say this is a seriously tasty beer! Very pleased with T-58 yeast, although I would like to play around with some other yeasts like WLP670 American Farmhouse. The latter makes a very nice funky golden http://www.homebrewersassociation.org/forum/index.php?topic=12761.msg168290#msg168290
For the fig saison, I would like to add a little more cinnamon and maybe try bourbon or rye-soaked oak spirals. Oh, also my first time using the spirals. They rock! I also have about 1pt oaky kraken left over which I can use for a little extra flavor in upcoming batches.
Someone please brew this and give feedback! I'm very proud of this recipe as it is one of my first cellar brews. I hope to tweak and re-brew it many times.