Fri Sep 12, 2014 12:19 pm
10% sugar is a good place to start. no reason to step mash, 148ish for 90 minutes will do just fine. saison yeast will dry a beer out a lot almost no matter what. Dry hop if you want. the style can take it and it can come out wonderfully. Keep your bitterness in check as a very dry finish will accentuate the bitterness a lot.
personally I like to pitch around 65 like I would with any other ale, but I let it free rise to where ever it wants to go after that. I can't recall if 3724 is 'that one strain' that likes to be started at 90+ and held there the whole time. if it ISN'T then don't do that.
"Creativity is the residue of wasted time"
-A. Einstein