American Farmhouse Saison: Part Deux

Remember when Donald (head brewer) and I (the assistant) brewed that farmhouse saison months ago? We’ll it has FINALLY reached final gravity (about 1.01), and we racked it into secondary.

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It wasn’t that easy. Saison yeast likes warmer temperatures, around 80 degrees, much like myself. We had to put the brew in the bathroom with a space heater on it for two weeks to get that yeast moving. I haven’t yet seen the electric bill¬† but this beer better be worth it. We were far too optimist about New England’s early May weather.

All together, the beer spent about 5 weeks in primary fermentation.

While racking it, Donald snuck a taste of the warm, flat brow liquid. He quickly came to the conclusion that this saison might be the best batch he’s ever brewed (ever!).

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Don racked the liquid into a glass carboy for secondary, steering clear of the hop/yeast sludge on the bottom, and added 1/2 oz each of Sirachi Ace and Amarillo hop pellets before popping on the airlock.

The beer needs to sit for another 2 weeks or so to soak up all that hope flavor. At that point, we’ll rack it again and bottle it! Check back in June for my post on bottling.

 



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