So i have a party to go to on the 17th. I am bringing a keg and the recipe I have ingredients for is as follows
6lb Munich 10L
1lb Crystal 40L
.5 oz Beligan goldings @ 7%
2.00 oz american Fuggles @ 6%
Gravity should hit around 1.032
I currently have a tube of white labs 565 Saison and a saved yeast cake of Wyeast 1968 ESB (I think, haven't checked on it in a while but it should still be good)
So do y'all think I could brew tomorrow and pitch the saison and be done, kegged and carbed by the 17th? or should I go with the 1968 which I know I can have done and ready to drink in ~7 days?
The reason i want to use the saison is cause I have a brew day planned for a 'super saison' 1.100 in a couple of weeks and I need the yeast.