Conditioning a Saison

Discussion in 'Homebrewing' started by GreenKrusty101, Aug 6, 2012.

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  1. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    From what I remember, Saisons were usually brewed in the Winter and cosumed in the Summer. I just brewed one at the beginning of June with WLP 565 and think it might taste better in November when I need something for a non-profit fund raiser. What say you?
     
    #1 GreenKrusty101, Aug 6, 2012
  2. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    I'd just say bottle when the time is right (assume this has already happened) and get into cool storage. Saisons have incredible cellaring properties for their gravity and may improve for several years.
     
    #2 skivtjerry, Aug 6, 2012
  3. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    It's a definite possibility.
     
    #3 Homebrew42, Aug 6, 2012
  4. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    It's kegged and under my house @ ~ 60*F. When would you add any spices (if any)?
     
    #4 GreenKrusty101, Aug 6, 2012
  5. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    Never, personally.
     
    #5 Homebrew42, Aug 6, 2012
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