Ajhutch
Landlord.
- Joined
- Apr 12, 2016
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I'm considering putting a Saison into my brew schedule. I'm thinking French Saison yeast, I'm interested in the peppery yeast character people describe. It would be quite easy to do the fermentation around 21/22 and rising up a bit in my house (no brew fridge....) now or into spring but harder once the heating goes off.
My question is what is the peak sort of time after brewing to drink one of these? Is the yeast character prone to ageing out or does it stick around? I guess ideally I'd like something to drink in summer when it's warmer, so wondering when to brew it.
Feel free to answer using science, anecdote or any combination of the two!
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My question is what is the peak sort of time after brewing to drink one of these? Is the yeast character prone to ageing out or does it stick around? I guess ideally I'd like something to drink in summer when it's warmer, so wondering when to brew it.
Feel free to answer using science, anecdote or any combination of the two!
Sent from my iPhone using Tapatalk