I've been hoping to make use of our non air conditioned house, and continuing to develop an understanding of saisons. my first objective was to establish what mainstream saison yeast I preferred. therefore I am planning on brewing two 2.5 gallon batches, one using the exact same recipe as my first saison except using 3711 yeast instead of 3724. the second mini batch will use the same malt, hops and yeast but will also include a certain spice regiment. given that I hope to become competent in saisons I am planning on amassing a list of potential saison ingredients. I think I am going to give an attempt at my Saison Ceallach before next season. To sum it up I have 3 Saison Objectives before next spring: 1) decide which yeast I like better 2) do some research and become familiar with potential grains, hops, and spices I could use in a saison. 3) come up with a Ceallach recipe.
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