So it took about 5 hours for the Saison to start fermenting. I added some bottles of ice to keep fermentation at 68. It has been at 68 now for over 24 hours and bubbling great. The plan is to keep it that way until tomorrow, and then get it out of the bath and let it warm to room temp. Then after a day or so, in the garage it will go, and hopefully it will get hotter out so I can try and get 80. We'll see. Here's a pic of the carboy in the ice bath.
Sunday, August 10, 2008
These are the pictures from my lastest brew. Had the help of Todd and Brian(holding the hose). Brian helped me make all of the new equipment....the kettle, lid and whirlpool wort chiller. Things went pretty smoothly, although the lightning strikes around us can't be seen. The power went out for a minute which made me appreciate the setup even more. Hopefully the beer turns out good.