Sat Nov 19, 2011 9:39 am
I have used this strain man times and loved it. What i am looking to do is make a split 10 gallon batch with 2 yeasts. The first yeast will be 1007 altbier and the second the french saison. I wasnt to run them both at the same temp. I normally run 1007 at 60 degrees and I often go as low as 65 with french saison. How low can I go with the french saison? Anybody every ferment at 62 with this strain? One beer will be a pale and hoppy altbier and the other a saison/hoppy belgian pale. What do you guys think would be a happy median for the two strains to ferment together? 62, 63, 64, 65?
On Deck: Bier de Garde, Northern German Pils
In Fermenters: Homegrown Pale Ale
in keg: Octoberweizen, Dusseldorf Alt