So here's what I'm thinking...I would like to do a dark saison that's amber to light brown in color with plenty of malt and spice character for the fall season. I'm feeling like I might want to incorporate pumpkin into the recipe, too. Delicious!
Because of the time of year, I won't be able to use the traditional DuPont strain, which requires really warm fermentation temperatures, in the realm of 80-90 degrees. I'll use the Wyeast 3711 French Saison strain, which will still add nice peppery/spice complexity to the beer. That one ferments well in the mid-70s so it will do well right now. More on this really soon. Busy week/weekend so the possibility of brewing is a big maybe right now, but I'll get to this one soon. Want to get a couple batches going so that I can have a few different ones to enjoy.