I like GW, but as an alternative, look into local, small batch maltsters. I live in a grain growing area and there are craft maltsters popping up everywhere. Depending on where you live, this might be an option.
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Is this a beer style that people actually like? I've never made one, but it just doesn't sound like an interesting beer to drink.They can be really good. I brew them about once a year. If you like a crisp refreshing Lager in the summertime, this is a good one to brew.
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Yes...all 4 saisons that I've brewed so far looked like they were done at 1.008-09. Then SLOWLY chugged their way down to 1.002. The yeast was Lallemand Belle Saison which I think is 3711 or very similar. I finished at around 80 F.I'm pretty surprised that it is still going at day 8, did you pitch a healthy bunch of yeast?
Saison strains can be pretty slow to eat the last few points IME.
Huh. I've used 3711 quite a bit and it seems to finish very quickly for me. 3724 can be really slow though, so maybe it's the combination?
Oh, and I bottle carbonated three of those and keg carbonated (with added sugar) the fourth. They all carbed up great.
The munich is actually a toasted wheat in the style of munich barley malt.
That sounds like an interesting malt to work with. Toasted munich wheat malt? Cool.