Aleumination Batch #3

[Ray Grace]

I feel like it's time to start talking about what Aleumination batch #3 is going to be, I know I'm anxious to get going on something. Any ideas? Since we've recently passed the "unofficial" start of summer my thoughts tend towards easy drinking, thirst quenching ales. How about a saison? Plenty of opportunities for experimentation, accessible to the novice, and very tolerant of summer temperatures during fermentation. Just my opening thoughts. Let us know what you think? Other ideas?

[Ray Grace]

Yeah she's already my art and design director. Mine is cranking along but my previous saison took some time, very finicky yeast. Looks like we may be back to the original group, so I'm up for some swapping again.

[Shawn, the Beer Philosopher]

Wow, have I been negligent in updating this thread. Mine ended up being a mini-mash saison brewed with the White Labs French Saison yeast and twisted a bit with the addition of organic agave nectar and just a touch of crystallized ginger. I'm rather happy with the result. This was the first time I've raised the primary fermentation temp up incrementally, topping out at about 87 degrees at high krausen. The result - tons of fruity esters.

What doesn't kill a beer makes it tastier!

[Chris Thornton]

This sounds like a great thing to participate in once I've moved beyond extract kits with specialty grains. As I'm rocking temperatures as high as 80 degrees in my house (100+ outside!) I'm interested in the yeast strains that produce saisons.