I learned that I clearly need to use less salt and actually rinse the pork off once it comes out of the wet cure. It is still very tasty and I am eating it all. You can’t throw bacon away. I love bacon and it’s my favourite food group!!!
@Mikes15 I havr only brewed one saison and it was this one with this yeast. I started at18 for 2 days and then let it free rise (in summer) and it got to 24C.
Reading the packet I ramped it up 2C each day and finished at 30-31C. m29 attenuated to near 1.000 so it was a 7.2% beer after carbonation!
Would do it again like this with this yeast. Had a great flavour with a touch of funk, but not overly. I don't like my saisons too horse-like. This yeast suits my palate perfectly at this temp schedule