Discussions about the brewing process, ingredients, etc.
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Pretty cool tour of Saison Dupont. Use closed captioning in the brewery portion to get any sense of what is being said. Kind of annoying. They let the ferm temp rise to 35C/95F for as long as it needs before slowly dropping the temp when it slows. They also lay their bottles vertical when conditioning to allow as much surface area for the yeast to work and absorb any oxygen in the head space.