On Friday, we brewed Bee Saison -- a pink peppercorn honey saison. The idea of using pink peppercorns came from Chef Nicolette Manescalchi up in San Francisco -- thanks, Chef. My friend, Brewer Lance McCoy of Barrel Harbor Brew Co., suggested the honey. Up until this brew, I have used White Labs yeast, but for this beauty, I went with Wyeast 3711 French Saison to do it up right. I created the yeast starter the night prior and expected a vigorous fermentation after brewing, but . . . no. This is a yeast that likes heat, so I ran out to Bed Bath and picked up an electric blanket. I lovingly swaddled the fermenting saison with the blanket and cranked up the heat to medium, sending a prayer to the beer goddess Ninkasi. This morning when I awoke, the Bee Saison was vigorously fermenting. Now it's watch, wait and continue to coddle Ms. Bee Saison until she tells me she's ready for bottling. Cheers!
Homebrewer and recognized beer judge