Quote:
Originally Posted by KCUnited
Brewed a pastry Berliner with apricot, vanilla, and cinnamon with a touch of lactose. Kettle soured with Goodbelly. I'm calling it Charlie Weisse
Club space where I brew at.
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Nice! I have a big batch of saison (~12gal) that I am splitting on Sunday. Half will get moved onto 4 diced cucumbers in secondary for 5 days and the other half will be kegged without cucumber.
I made a cucumber saison last year that was absolutely fantastic, I hope to replicate it.