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Notes

3/19/19 - racked 5 gallons into a carboy and added the brett-c. SG was only 1.020 but i needed the fermenter. - Also took 3/4 of a gallon extra and racked into a carboy w/ 5 oak cubes and a few ounces of malbec wine 7/12/19 - added 1oz el dorado hops 7/17/19 - bottled Changes for v2: * Remove WLP644 * Dry hop 5 days before bottling ==================== FROM V1: 8/15/2017 - Ended up boiling off 1.5 gallons during the 60 minute boil and overshot my gravity by a lot. I hit 1.061 so I added 1/2 gallon of water to bring the volume back up to 5.5 gallons and the gravity down to 1.057. Ended up with just shy of 5 gallons into the fermenter. Racked into fermenter at 88’F and put in ferm chamber set to 77’F. Once it reaches that temp i’ll pitch the yeasts 8/18/2017 - Bumped ferm chamber to 85’F 8/23/2017 - Moved the saison into the ferm closet which is sitting around 78’F 9/11/2017 - Racked to 5 gallon carboy where it will get Orval dregs ( 2 bottles ). SG = 1.002 1/18/2018 - Bottled 1 gallon with 36g corn sugar and kegged the rest ======================= - Removing the 1oz of Bravo at flameout since this is going to sit for so long in secondary. I’d rather not waste aroma hops since it will all fade by bottling anyway. Co-pitch with WLP644 in primary Use Orval dregs (and maybe some Brett-C or other beers with brett) to sit in secondary for a few months. Also possibly turn this into a solera style saison