Just finished up making a starter of WLP565- the DuPont strain. I've been brewing for a decade, and never made a Saison- using the recipe from "Brewing Classic Styles" as a reference. going to mash low at 145, start at 68* for a couple days, and ramp up to 80*, 5 degrees every 12 hours, and brewing with a topless fermentor (well, covered with cheese cloth.)
excited to give this a go- earlier in my brewing, never had much love for Saison or Belgium beers in general- Now, I do enjoy them from time to time; a well made, bone dry Saison in the high of summer is a great time.
hoping this method will avoid the "DuPont stall".
The "DuPont stall" is a term used outside my brewing; as I'm employed by a company with the same name sake.
Edited by LeftyMPfrmDE, 03 May 2019 - 11:11 AM.