Hi so I’m starting to put together a recipe for a rye saison and would love some input for a water profile.
As always I’ll start with distilled water and build from there.
I’ve never done an all grain saison, so any help would be appreciated
Hi so I’m starting to put together a recipe for a rye saison and would love some input for a water profile.
As always I’ll start with distilled water and build from there.
I’ve never done an all grain saison, so any help would be appreciated
