That’s a really good idea for how to approach this. My first thought was to purposely stall the fermentation by crashing the temp. But once temps are brought back up, the primary strain would get back to work, thereby introducing a variable into the process. A barleywine is on my docket anyway, so I will use your method on this beer. Obviously, I will share the results with the club.
Very informative reply, Mick. I was never aware that the esters were first fusels. However it makes sense. What I’m particularly curious about is whether you can truly avoid saison like qualities if using the yeast for Something like restarting a fermentation. I have an interest in empirically testing that. Unless it’s already definitive. Then what’s the point.