Monday, August 11, 2008

Saison's a bubbling

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.

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