Olinda Herb Saison#2

CONSIDER DROPPING ABV TO 7%. TAKE 4 LITRES AND FERMENT WITH DIFFERENT SAISON YEAST PLUS INNOCULATE


Added for last 5min of boil - 4-5g each of homegrown sage, thyme and rosemary (to 10 litre batch)

Brewed and cooled on outside shelf of brewshed. Dust from road mitigated somewhat by covering top of kettle with wet (sanitized) towel.

Recovered 9.5 litres into plastic fermenter (had been sanitized with extra strong iodine after having starsan in it for a few weeks. Rinsed with starsan ... and left a lot of foam in fermenter before adding the wort and yeast). Used around 30 sec of pure o2. Cooled wort to around 25C - warm day here.

Kept in wardrobe (`18oC ambient). Rapid fermentation. Transferred after 6d to ferm chamber in brewshed to raise temp to 23oC for a few days to 'dry it out' ... now shows 93% attenuation! Aroma is great at start of crash cool ... flavour will benefit from sedimentation.

Put together a few comp bottles, after only 8d fermentation. Will likely get a lot of sediment over the two weeks whilst they wait (entered one into saison, other into herb beer).

All hops had been added to spider - utlization may not have been as high as shown (ie IBU may be much lower.

Note that I may have had some water leak from the hx into the boil kettle during chilling. Was v slow chill because of shallow volume (<half of the chiller was in the wort)

Tasted good after 2wks. Crash cooled over ~6h, down to ~10oC (rushed cos I needed the fridge for next batch, wee heavy; note that i also rushed this step because of O2 concerns ... I attempted to take a sample when, unknowningly, the fermenter had droped to negative pressure and sucked through some air through the outlet tap ... percolated through the wort). Added 49g belgian candi sugar to the fermenter aiming for 3.2vol CO2. Got around 15 bottles.