Brewed the crap out of a Saison last night. Not entirely sure what my mash/sparge efficiency was. I used 10lbs of Weyerman German Pils malt, and then added about 1.75 lbs of invert sugar (DIY syrup & rock candy), so you’d need to adjust your points respectively. But when I used the Wine Thief to check my OG before pitching the yeast I couldn’t believe it, as the numbers creeped up toward OG 1.065-1.070.

Two days prior I sampled some Omegang Hennepin and a bottle of ‘Vieille Provision’ Saison Dupont Belgian Farmhouse to cultivate the dregs. People, on ‘teh internetz’ were generally happy with prior cultivation efforts repitching these strains, so I thought what the hell.  I did pitch in some Safale T-58 into the 4.5 gallon batch, just in case, but in theory the two cultured strains in the 1L starter had a two day head start, I mean the goal here is to brew something ‘like’ the aforementioned saisons, we’ll see where the yeast takes it.  In a day or two I’ll bring it up to the “hot room”.  But yeah, hopefully within a month this will be in bottles.  And then condition for a year.  Of course I’m joking.  I won’t wait that long.

Culture the Dregs

Sparge, slow & low

Rock Candy

Active