Assuming it's been working this whole time - and not just hanging in suspension - it's really going to attenuate out and give me a nice bone dry saison. And it smells fantastic.
The plan is a moderate-strength saison with rye and lots of hops - both bittering and flavor. I'm going to pitch a vial of Brettanomyces bruxellensis when I move it into the secondary and dry hop it at the same time. The idea is to create plenty of rustic, barnyard flavors but use the hops to keep the Brett in control.
Stay tuned for an update on the brew.
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