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Tasters Jim Ebert The Nowland's The Pea's Brett Medlin

Notes

12/2/2018 Day 2 7:00 AM Ambient temperature 72. Beer temp 82. Smells good! 5:00 PM Beer temp 84. Thinking about when to add honey. To rack into secondary or in primary after a couple days? Or maybe before I leave next week and let it roll another week in primary. Thinking about the higher than planned mash temp. I think this will impact FG more than Beersmith says. We will see. 156 is a little high. I did go a good hour for the mash though. Brew Day 12/1/2018 Overcast, temps in low 40's Heat 18 g, pull out 6 gallons to rinse grains but don't use all of it!!! Measure as you go this time. Last time, I had 16 gallons in the boil and felt it was way too much. It turned out ok with all the trub loss. No less than 15 gallons pre-boil for a 90 minute boil please. This was last batch. Adjust to hit 149 and raise later. I want this one to dry out. The honey will help. Maybe shoot for 152? Remember though, it was also warm when I last brewed in May: Mashed in at @164-166 Hit 156 after dough in 30 minutes in: turn pump on. temp steady at 154 11:50 AM dough in @ ~ 165. Hit 156 mash. A bit higher than I wanted but will work. Started timer Mash out ~ 1:00 PM 2:20 PM and down to about 15 gallons. Almost 2 gallons boil-off per hour. Pre-Boil Volume: 16.75 Pre-Boil Gavity: 1.042 Original Gravity: 1.060 Batch Size: 10.5 Completion Time: 5 hours Pitch Yeast Time: 5:00 PM (9:00 PM Active fermentation) 2018/11/21 1:40 PM The morning of the 20th, the starter had a decent krausen and smelled great. As of now, the krausen has all but dissapated. I plan to let it go until maybe tomorrow morning. Then I'll crash it. That's about 2 full days of activity so it should be good. 2018/11/19 Noon: Created the starter. I may try to work this up by doing 2 rounds. Grow this one, crash it for a couple days (or more) then do a second the week heading into brew day. Started with a small bit of slurry. Based on "Saison de Craisin" from Zymurgy magazine 2002. https://www.homebrewersassociation.org/homebrew-recipe/saison-de-craisin/ I had someone gift me a sample of the Saison yeast (Wyeast 3711) and about that time someone from the neighborhood listed some honey he produced in his back yard. I picked up a couple lbs so I decided to make this a honey Saison.