I have been reading about how most Saisons are attenuated up to 85-90 percent.
I am going to maximize my fermentable sugars in the mash schedule, but is that enough?
My planned temperature is 95 F.
I have read that Tomme Aurthur from Port Brewing uses a second yeast after primary fermentation with Saison yeast. I do not want to use Brett in this Saison.
Any ideas on how to get it down from 1.048 to 1.006. Krausen with the same strain after primary fermentation has completed, maybe? You know, treat it like a lager, only with Saison yeast at high temps?
Thanks for any thoughts,
Carlo