Anyone have experience with this dry yeast? Did you like it?
Used it a few times…I think both times in the mid 60’s…didn’t get a lot of belgianyness out of it.
Where in the world did you find that crazy word?[quote=“uncdeo, post:2, topic:23608”]
I’m using it in a Belgian Pale Ale recipe from Brewing Classic Styles that I brew periodically. Fermentation temps are typically around 65* F for this recipe.
I haven’t used Belle Saison in a while so I can’t offer a comparison between the two.