As I mentioned to Mark and Josh at last weeks monthly gathering, I'm looking at brewing a saison this weekend. I'm working with a blonde ale extract kit and some liquid saison yeast. I'm also wanting at adding some candied quince, probably in the secondary (time permitting) but that might change.
This is only my third brew, so I'm still wet behind the ears. My goal is to have this beer ready to hand out for the upcoming birth of my son around Christmas time instead of the traditional cigars (due date is Dec. 26). I'm looking for advice to make this a successful brew and ready to drink by then. Don't worry, I'll save some for the following CVBG gathering.
My main concern is that saison yeast slows down during fermentation so I'd like to know when to add the more/other yeast. I've heard that finishing with a champagne yeast will work, but want to hear some more suggestions as far as different yeast strains and when to add the fruit. The beer will be bottled which so that should also be taken in account time wise.
Looking forward to the feedback,