convert to partial mash question

It's a bit of a read but good info.

http://byo.com/grains/item/616-extract-to-all-grain-and-back

 

That should work. My gut tells me the spicing is 3 times too strong. Cut those down if you like your beer to taste like beer.

 

Says the guy sporting a Zima avatar.

 

3711 will give you a very dry beer. I would think some residual sweetness would be in order for this particular recipe, so 565 might be the better option.

 

I agree. I think these spices are best complimented with some residual sweetness.

 

Patience is important with any saison yeast. Give it a good 3-4 weeks, gradually add heat, and it should attenuate fine for you. Pitch in the mid 60s Fahrenheit, then gradually raise to mid-70s only after a week or so and keep it hot for the remainder of the time, and you'll get your attenuation.

 

I've used this yeast a handful of times and I've never had a stuck fermentation. @dmtaylor gives good advice. I've always started this in the mid to high 60s and ramped the temp to no lower than mid 70s, and sometimes much higher (but lots of peeps insist that high temps are not necessary to get it to finish). I've always made a starter, following MrMalty.com, and always dosed with oxygen through an airstone.

I'm not a huge fan of most spiced beers, pumpkin beers, etc., and am not sure how I would find it in a saison, but this is how I like to use this yeast.

 

Well, I meant dosing the beer, right before (or immediately after) pitching the yeast, but you should aerate your starter, too. However, I currently use a stir plate to do so. In the past, I have use an airstone with pure oxygen with the starter, and I have also used a periodic shaking method. See Mr. Malty.com or other yeast calculators. How you aerate your starter factors into how big the starter will need to be. More oxygen at the start means you can use smaller starters.