Brew Day! Today’s brew is the 90 Degree Saison, so named because of its fermentation temperature. Rests 1 and 2 are over, I’ve recirculated a gallon of wort and am currently running the mash off into the kettle.
The wort is still a bit cloudy, pale, almost colorless – perfect for a Saison! So far I’ve hit my rest temperatures closely enough, the first was a bit warm, the second a bit cool. My sparge water is where it needs to be so all I’m doing now is waiting for the wort to run off.
Okay, we’re starting the boil now:
Boil time will be 90 minutes. I use that as my default time after conversations with brewers. They say the 90 minute boil makes a better beer through more kettle caramelization and more DMS driven off. So what’s good enough for a GABF Small Brewery of the Year award winner is good enough for me!
So now we’ve finished the boil and we’re starting the chill. I use a copper tubing immersion chiller.
Beer is now in its fermentation home, a cable tub with a heating blanket in it. Pictures of this invention tomorrow. Cheers!