13,591
edits
Changes
updated Wallonian recommended fermentation temp
| Saison Blend || || 80 || Med || 70-78 || Blend of 2 yeast strains, Flavors of pepper, grapefruit, Orange zest
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| Wallonian Farmhouse || || 81-88 || Med || 68-78 || slight Slight earthy funk and tart character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. Recommended to start fermentation in the 70°F's, and let it free-rise to the low to mid 80°F's. <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1131011020260444/?comment_id=1131279230233623&offset=0&total_comments=9&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Nick Implellitteri and Ed Coffey on MTF. 08/19/2015.]</ref>
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| Saison Blend II || || 80-86 || Med || 68-80 || This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular demand from the commercial brewing crowd. This combination of Saccharomyces strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness. Each Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile. One strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness. Close you're eyes eyes while drinking a beer fermented with this blend, and you'll feel like you're laying on freshly turned earth in an old citrus grove.