Saison Brewday
It looks like I’m actually brewing again, hooray! I’ve still got 15G of Belgian Pale Ale in fermenters sitting behind me that all needs to be kegged before I can use the fermenters for the saison.
11:05 – Mashed in a few minutes ago and just realized that I haven’t set a timer. 148°F, 5.2pH.
12:09 – Finished my first vorlauf and started running off my first batch sparge.
12:43 – The second batch sparge is running off now and the kettle is on the burner.
13:21 – Let the hot break die down and added the 60 minute hops.
14:21 – Added the knockout hops and started the chiller. Kegs are sanitized and I’m going to start filling them now.
15:00 – Just finished filling the 3 kegs of Belgian Pale Ale from the Brue Day. The wort is down to about 88°F and I only just now switched it over to ice water. I would have done this sooner I think if I hadn’t been busy filling kegs. Now I just need to get the fermenters cleaned, filled and pitched.
15:14 -Wort is down to 68°F, starting whirlpool.
16:29 – Got a bit lazy there, but both fermenters are now oxygenated (first time!) and pitched. When I was just outside I noticed that there was a sheet of what looked almost just like gelatin on the side of my kettle. I’ve seen the strands of hot break before, but nothing quite like this. I guess it’s probably cold break, pretty neat stuff.