[1vertical]

Went so nice!  Kind of had a slow runoff but ended good.

I am putting this on the record so I can have a digital track of this beer.

I put 10# of pilsner
1# of jaggery
3 handfuls of pale choc
2 handfuls of carafoam
1 handful of wheat malt
1# of vienna

Some amarillo (1oz.)  Some Tetnang (.5 oz)
2-3 tbl spoons of large juniper berries (been in the freezer for 2 months just waiting)
some wyeast nutrient and whirlyfloc and added lots of oxygen to
the end wert that rang in at 1.078 O.G.

fermentation has launched using 3711 saison yeast even tho
it is prolly a bit dark for the style...what the heck....it is farmhouse ale.

I just had some odds and ends I needed to utilize.

sorry no hydro pix this time...I was under the gun to get er done...

Edit: Starter was 1 quart with about 3/4 " sediment in the bottom of the jar when crash cooled

[ryang]

what time did you have to get up for that?  did you already have all your water measured out?

I don't mind brewing after work when I've got everything ready to go.  I'm a morning person, but I don't know about getting up at 3am and getting to work by 7:30...

I've brewed starting at 6am before, but on the weekend.

[1vertical]

Well,
I work evenings so it is a bit different for me.  I just had the brew equipment out and ready and the grain
weighed out ready to grind....I started at 0630 and put the lid on the fermenter at 11;30.  I washed
a few items the next day while it was still cool outside.  A good brew day it was.

[dbeechum]

Even still that's admirable.

I have to resist my long built tendency to start brewing at 7pm and closing up at 1am before puttering on the computer until 4am

[kgs]

Mmmmm, jaggery, a delicious and unique flavor! One of those tips I picked up from Randy Mosher's Radical Brewing. (The suggestion to use fenugreek, not so much.)

[beersk]

I'm a midday kinda brewer.  I like to brew at about 11am or 12pm on Saturdays or Sundays, usually finish up by about 4 or 5pm.  I can't imagine brewing before work, for some reason I'm always super tired after brewing and always just want to take a nap or chill and do nothing for the rest of the day.  This weekend I brewed at about 3 and finished up at about 7 or 7:30pm.  Only to go out on a bike ride with 2 other friends drinking in parks and staying out until 5am.  Man was I tired all day yesterday.

[1vertical]

Today I moved it out into the summertime Garage. Temp is in the 70*f range...
Took off the unneeded blow off tube and put on the bubbler.
Paramaters for that yeast is max at 77*f. Should be good to go since it has
been in front of the swamp cooler at 60 something since I pitched the yeast.

I do dislike fuesels.

[1vertical]

Boy it's a good thing I put this info here so I could finish my calculations.
I misplaced my recipe printout.
This yeast is really fantastic and a hard working variety!

Today the Sp. Gr. is at 1.004
7.9% ABV  

Very dry considering the O.G.
I am well pleased. Now if it ages out in secondary good and mellows nicely,
this will be a pleasant farmhouse saison.



I know that looks like .005 BUT when I spin off the bubbles, it says .004

[joeysmokedporter]

nice and dry! interesting recipe.  I'm not familiar with that saison yeast but given your experience with it, I might have to give it a try.

[1vertical]

This is my 2nd usage of this variety.  It truly makes a great Saison.