Arctic Vortex Winter Saison (Archive)

This is the archive page for Arctic Vortex Winter Saison. To see the most recent recipe page go to Arctic Vortex Winter Saison.

This is the first of SheppyBrew's Seasonal Saisons. I had been meaning to brew a Saison for quite awhile, and finally got around to it the winter of 2013. I thought since the sun is not up as long in the winter, a winter Saison would be much darker than a regular one.

I decided to call my new beer, "Arctic Vortex Winter Saison". I had never heard of the Arctic Vortex before the winter of 2013, and the name fascinated me enough that I decided to use it to name a beer.

The beer turned out fantastic, and very unique. Its aroma is slightly lemony with the signature farm-house pepper and funk of a saison. There is a noticeable saaz hop aroma.

Its flavor is complex. A bit of chocolate subdues the saison farm-house flavor pushing it into the blackground. A bit of pepper tries to come out in the beginning, but quickly comes across as more tart lemony flavor. Then a deep berry flavor replaces that ... sort of reminds me of maybe a combination of blackberry and blueberry. The balance starts off tart, goes a little sweet, and finishes off dry with some significant hop spiciness.

I honestly love this beer.

For more about SheppyBrew's Seasonal Saisons on my blog see Sheppy's Blog: Seasonal Saisons.

If you would like to read more about this beer, check out Sheppy's Blog: Arctic Vortex.

Arctic Vortex Winter Saison --- Batch 10 (327)

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.71 gal
Brewhouse Efficiency	70.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.059 SG

Estimated FG

1.006 SG

Recipe Bitterness

26.5 IBUs (Rager)

Alcohol by Volume

7.0 %

BU : GU

0.446

Recipe Color

30.3 SRM

Color

Measured OG:

1.055

Measured FG:

1.004

ADF:

Measured ABV:

6.7

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
8.49 gal	Denver, Colorado	Water	1	-	-
8.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-
3.00 g	Calcium Chloride (Mash)	Water Agent	3	-	-
7 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	4	56.6 %	0.55 gal
2 lbs	White Wheat Malt (2.4 SRM)	Grain	5	16.2 %	0.16 gal
2 lbs	Vienna Malt (3.5 SRM)	Grain	6	16.1 %	0.16 gal
14.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	7	7.1 %	0.07 gal
8.0 oz	Cane (Beet) Sugar [Boil] (0.0 SRM)	Sugar	8	4.0 %	0.04 gal
0.500 oz	Magnum [15.80 %] - Boil 25.0 min	Hop	9	12.5 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	11	-	-
2.000 oz	Saaz [4.90 %] - Boil 10.0 min	Hop	12	7.7 IBUs	-
2.000 oz	Saaz [4.90 %] - Boil 5.0 min	Hop	13	6.4 IBUs	-
1.0 pkg	French Saison Ale (White Labs #WLP590)	Yeast	14	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 14.83 qt of water at 155.6 F	145.0 F	90 min

Batch sparge with 2 steps (5.36gal, 0.06gal) of 168.0 F water

Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
Water salts to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=120,Mg=8,Na=21,SO4=199,Cl=71,HCO3=104
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
For 3711:
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
For INIS-291:
http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/
Optimum Temp range for yeast: 70 - 95
Pitch a little below 65 degrees. Let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.048 SG)	Pre-boil Vol	(7.71 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

01/06/2023 esheppy
Need to get ingredients to brew this up in the next couple of weeks.

01/11/2023 esheppy
Bought ingredients at the Brew Hut today. Want to brew this weekend. Need to build up inventory as I'm down to two kegs currently.

01/15/2023 esheppy
Brew day today. Last night when I tried to turn on the Foundry, it wouldn't. So, I'm going back to the old-school mash tun and propane burner. Will probably have more than I planned for because higher efficiency. Well, here we go.

01/15/2023 esheppy
Brew day got started around 5:30 and I was cleaned up before 9:30. My OG was about what I had originally planned, but low for the gotta mash. Volume also low. But we'll go with it ??

01/16/2023 esheppy
There were signs of fermentation by the time I went to bed. Going strong in the morning.

01/28/2023 esheppy
Kegged. 1.004 FG. 6.7% abv. 92% attenuation. Typical black Saison flavor. Open spot in kegerator, so that is where it will chill.

02/11/2023 esheppy
Been drinking. Wonderful black Saison flavor. Real foamy... I guess over carbonated. Have to take time pouring.

02/17/2023 esheppy
Foamy-ness not as bad now. Still has that unique black Saison flavor I love in this beer. What my innocent self imagine a snozzberry flavor. Yummy.

02/24/2023 esheppy
Great black Saison.

03/05/2023 esheppy
Still tasting wonderful. I don't think a whole lot is left in the keg.

03/11/2023 esheppy
Killed the keg. Now I can keg Dubbel Minor.

Arctic Vortex Winter Saison --- Batch 9 (304)

Style	Saison	Batch Size	6.00 gal
Type	All Grain	Boil Size	7.09 gal
Brewhouse Efficiency	68.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.053 SG

Estimated FG

1.009 SG

Recipe Bitterness

26.4 IBUs (Rager)

Alcohol by Volume

5.9 %

BU : GU

0.498

Recipe Color

30.2 SRM

Color

Measured OG:

1.053

Measured FG:

1.003

ADF:

Measured ABV:

6.6

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
8.49 gal	Denver, Colorado	Water	1	-	-
8.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-
3.00 g	Calcium Chloride (Mash)	Water Agent	3	-	-
7 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	4	56.6 %	0.55 gal
2 lbs	White Wheat Malt (2.4 SRM)	Grain	5	16.2 %	0.16 gal
2 lbs	Vienna Malt (3.5 SRM)	Grain	6	16.1 %	0.16 gal
14.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	7	7.1 %	0.07 gal
8.0 oz	Cane (Beet) Sugar [Boil] (0.0 SRM)	Sugar	8	4.0 %	0.04 gal
0.500 oz	Columbus/Tomahawk/Zeus (CTZ) [15.60 %] - Boil 30.0 min	Hop	9	15.5 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-	-
1.000 oz	Saaz [3.50 %] - Boil 15.0 min	Hop	11	3.6 IBUs	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	12	-	-
1.000 oz	Saaz [3.50 %] - Boil 10.0 min	Hop	13	2.7 IBUs	-
2.000 oz	Saaz [3.50 %] - Boil 5.0 min	Hop	14	4.5 IBUs	-
1.0 pkg	French Saison Ale (White Labs #WLP590)	Yeast	15	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 31.85 qt of water at 156.6 F	150.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.047 SG)	Pre-boil Vol	(7.09 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

01/07/2022 esheppy
Got grains earlier in the week. Should be making a starter of harvested yeast tomorrow and brewing Sunday.

01/09/2022 esheppy
Brew day went well. Started at 5:30 and had yeast pitched by 8:15. Clean up pretty much done by 9. 1.053 OG... without the sugar. Decided to just leave it out.

01/10/2022 esheppy
Fermentation took off early afternoon. Very active this morning with a thick krausen. Temp strip says 72 degrees.

01/13/2022 esheppy
Fermentation is really slowing down. Krausen is almost gone and the beer is getting more clear. Not a bunch of movement. The temp strip right at 69. Will allow cleanup for at least another week.

01/21/2022 esheppy
Killed X-Mas last night. Can keg this over the weekend.

01/28/2022 esheppy
Kegged. 1.003 FG puts this at 6.6% ABV. To be honest, the flavor tastes a bit oxidized. We'll see how it tastes carbonated. Chilling in the beer fridge.

02/06/2022 esheppy
Beer drinking. I decided that the "oxidized" flavor I detected is actually more likely an infection. The beer is still drinkable, but is certainly the worst of the Seasonal Saisons I've made.

02/15/2022 esheppy
Flavor pretty good now. Really over-carbed. I've been having to pour mostly foam into a bigger glass to pour in the glass I drink from. Now ideal, but working ok. Not sure if I did something to over-carb or if this is just a result of the infection.

02/26/2022 esheppy
Killed the keg. Didn't really last long, especially considering it was my worst saison ever. Ended up ok at the end. Still not great.

Arctic Vortex Winter Saison --- Batch 8 (277)

Style	Saison	Batch Size	6.00 gal
Type	All Grain	Boil Size	7.09 gal
Brewhouse Efficiency	68.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.053 SG

Estimated FG

1.009 SG

Recipe Bitterness

27.4 IBUs (Rager)

Alcohol by Volume

5.9 %

BU : GU

0.518

Recipe Color

30.2 SRM

Color

Measured OG:

1.055

Measured FG:

1.002

ADF:

Measured ABV:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
8.49 gal	Denver, Colorado	Water	1	-	-
7.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-
3.00 g	Chalk (Mash)	Water Agent	3	-	-
7 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	4	56.6 %	0.55 gal
2 lbs	White Wheat Malt (2.4 SRM)	Grain	5	16.2 %	0.16 gal
2 lbs	Vienna Malt (3.5 SRM)	Grain	6	16.1 %	0.16 gal
14.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	7	7.1 %	0.07 gal
0.250 oz	Magnum [12.80 %] - First Wort 60.0 min	Hop	8	13.7 IBUs	-
8.0 oz	Cane (Beet) Sugar [Boil] (0.0 SRM)	Sugar	9	4.0 %	0.04 gal
0.250 oz	Magnum [12.80 %] - Boil 25.0 min	Hop	10	5.0 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	11	-	-
1.000 oz	Saaz [2.80 %] - Boil 15.0 min	Hop	12	2.9 IBUs	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	13	-	-
1.000 oz	Saaz [2.80 %] - Boil 10.0 min	Hop	14	2.2 IBUs	-
2.000 oz	Saaz [2.80 %] - Boil 5.0 min	Hop	15	3.6 IBUs	-
1.0 pkg	French Saison Ale (White Labs #WLP590)	Yeast	16	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 31.85 qt of water at 156.6 F	150.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
Gypsum and chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=126,Mg=8,Na=21,SO4=181,Cl=23,HCO3=164
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DG526PX
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
For 3711:
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
For INIS-291:
http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/
Optimum Temp range for yeast: 70 - 95
Pitch a little below 65 degrees. Let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.047 SG)	Pre-boil Vol	(7.09 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

12/27/2020 esheppy
Getting this recipe ready for the Anvil Foundry.

12/31/2020 esheppy
Bought the ingredients today. The Brew Hut didn't have WY3741 and so we are substituting WLP590 this time.

01/01/2021 esheppy
Started mash a little before midnight. Going to bed now.

01/01/2021 esheppy
Up at 6:30 using pump to help bring up to mash out. Collected 2 cups for a vitality starter.

01/01/2021 esheppy
Brew day went well. Starting the mash last night didn't really buy me much time today. OG a bit high at 1.055. Got transferred to fermentor at about 80, then went for family hike. Got back and pitched.

01/02/2021 esheppy
Bubbling hard. Tilt says 1.049 at 71.

01/03/2021 esheppy
Tilt says 1.030 at 71. Still going strong.

01/04/2021 esheppy
Tilt says 1.011 at 70. Still bubbling away.

01/05/2021 esheppy
Tilt says 1.006 at 68 degrees. Still bubbling. I expect I'll get another 2 to 3 points of attenuation.

01/07/2021 esheppy
Tilts says 1.003 at 67 degrees. Not much bubbling. Ready to keg? Maybe. Don't have an empty one yet but maybe soon.

01/09/2021 esheppy
Kegged. Measured FG at 1.002, which is right at the tilt measurement. Flavor exactly what the black saison should be. Chilling on my back patio.

01/13/2021 esheppy
Delicious beer. Beautiful black color. Carbonation pretty good, but not perfect yet.

01/22/2021 esheppy
Carbonation is perfect now ?? Such a delicious beer. I might have to think about reducing the abv next year to make it healthier to drink in quantity.

02/12/2021 esheppy
Keg blew. Now I can keg Boo Berry Wheat. It was a delicious beer.

Arctic Vortex Winter Saison --- Batch 7

Style	Saison	Batch Size	6.25 gal
Type	All Grain	Boil Size	8.49 gal
Brewhouse Efficiency	70.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.052 SG

Estimated FG

1.003 SG

Recipe Bitterness

26.2 IBUs (Rager)

Alcohol by Volume

6.3 %

BU : GU

0.509

Recipe Color

28.0 SRM

Color

Measured OG:

1.048

Measured FG:

1.003

ADF:

93.7

Measured ABV:

5.9

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
9.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
5.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
7 lbs 4.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	59.5 %
2 lbs	Vienna Malt (3.5 SRM)	Grain	4	16.3 %
1 lbs 8.0 oz	White Wheat Malt (2.4 SRM)	Grain	5	12.3 %
14.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	6	7.2 %
0.250 oz	Magnum [12.70 %] - First Wort 60.0 min	Hop	7	12.2 IBUs
9.1 oz	Cane (Beet) Sugar (0.0 SRM)	Sugar	8	4.7 %
0.250 oz	Magnum [12.70 %] - Boil 30.0 min	Hop	9	5.7 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-
1.000 oz	Saaz [2.20 %] - Boil 15.0 min	Hop	11	2.0 IBUs
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	12	-
1.000 oz	Saaz [3.40 %] - Boil 10.0 min	Hop	13	2.4 IBUs
2.000 oz	Saaz [3.40 %] - Boil 5.0 min	Hop	14	4.0 IBUs
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	15	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 14.52 qt of water at 155.6 F	145.0 F	90 min

Batch sparge with 2 steps (2.01gal, 4.25gal) of 168.0 F water

Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
Gypsum and chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=133,Mg=8,Na=21,SO4=182,Cl=23,HCO3=174
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DG526PX
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
For 3711:
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
For INIS-291:
http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/
Optimum Temp range for yeast: 70 - 95
Pitch a little below 65 degrees. Let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.043 SG)	Pre-boil Vol	(8.49 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

01/10/2020 esheppy
Bought ingredients.

01/12/2020 esheppy
Starter yesterday. Brew day today.

01/13/2020 esheppy
Brew day went well. Out of sugar. Added some brown sugar instead of cane. OG low at 1.048. Bubbling away today.

01/17/2020 esheppy
1.016 67 degrees. Still lots of kraussen.

01/21/2020 esheppy
Tilt is reading 1.000 65 degrees.

01/25/2020 esheppy
Kegged. Calling the FG 1.003. 5.9% abv. Wonderful flavor.

01/28/2020 esheppy
Been at 20psi for a couple of days. Carbonation is actually pretty good.

02/04/2020 esheppy
Great beer. Happy birthday to me.

03/07/2020 esheppy
Been blending this with peppermint porter. The blend is actually pretty good.

03/14/2020 esheppy
Such a nice beer. Today I realized that the first day of spring is next week. Going to drink more of this ??

03/16/2020 esheppy
Keg blew over the weekend. I guess I'm not going to drink more of this one. About time to think about the Spring Saison.

Arctic Vortex Winter Saison --- Batch 6

Style	Saison	Batch Size	6.25 gal
Type	All Grain	Boil Size	8.49 gal
Brewhouse Efficiency	70.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.052 SG

Estimated FG

1.003 SG

Recipe Bitterness

25.3 IBUs (Rager)

Alcohol by Volume

6.3 %

BU : GU

0.491

Recipe Color

28.0 SRM

Color

Measured OG:

1.052

Measured FG:

1.005

ADF:

94%

Measured ABV:

6.2

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
9.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
5.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
7 lbs 4.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	59.5 %
2 lbs	Vienna Malt (3.5 SRM)	Grain	4	16.3 %
1 lbs 8.0 oz	White Wheat Malt (2.4 SRM)	Grain	5	12.3 %
14.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	6	7.2 %
0.250 oz	Magnum [12.70 %] - First Wort 60.0 min	Hop	7	12.2 IBUs
9.1 oz	Cane (Beet) Sugar (0.0 SRM)	Sugar	8	4.7 %
0.250 oz	Magnum [12.70 %] - Boil 35.0 min	Hop	9	7.0 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-
1.000 oz	Saaz [2.20 %] - Boil 15.0 min	Hop	11	2.0 IBUs
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	12	-
1.000 oz	Saaz [2.20 %] - Boil 10.0 min	Hop	13	1.5 IBUs
2.000 oz	Saaz [2.20 %] - Boil 5.0 min	Hop	14	2.6 IBUs
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	15	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 14.52 qt of water at 155.6 F	145.0 F	90 min

Batch sparge with 2 steps (2.01gal, 4.25gal) of 168.0 F water

Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
Gypsum and chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=133,Mg=8,Na=21,SO4=182,Cl=23,HCO3=174
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DG526PX
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
For 3711:
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
For INIS-291:
http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/
Optimum Temp range for yeast: 70 - 95
Pitch a little below 65 degrees. Let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.043 SG)	Pre-boil Vol	(8.49 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

01/04/2019 esheppy
Bought ingredients yesterday. Brew day Sunday.

01/06/2019 esheppy
Brew day today. Up at 4:30. Cleaned up by 10:15. OG at 1.052

01/08/2019 esheppy
Fermentation has been rocking. Down to 1.039. 69 degrees. Probably want to raise the temperature sometime soon.

01/18/2019 esheppy
Gravity 1.006. 69 degrees. Will probably keg soon.

01/19/2019 esheppy
Kegged. Calling the fg 1.005. Delicious beer.

01/20/2019 esheppy
Rocked in some CO2. Been drinking a bunch watching conference championships today. Yum

02/08/2019 esheppy
Put into kegerator

03/13/2019 esheppy
Been drinking. Still delicious. Need to brew my spring saison soon, so I need to finish this.

04/05/2019 esheppy
Yummy. ?? almost gone

04/06/2019 esheppy
Keg blew last night.

Arctic Vortex Winter Saison --- Batch 5

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.71 gal
Brewhouse Efficiency	70.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.050 SG

Estimated FG

1.004 SG

Recipe Bitterness

25.4 IBUs (Rager)

Alcohol by Volume

6.1 %

BU : GU

0.504

Recipe Color

27.2 SRM

Color

Measured OG:

1.048

Measured FG:

1.010

ADF:

Measured ABV:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
8.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
4.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
6 lbs 4.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	59.5 %
1 lbs 12.0 oz	Vienna Malt (3.5 SRM)	Grain	4	16.7 %
1 lbs 4.0 oz	White Wheat Malt (2.4 SRM)	Grain	5	11.9 %
12.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	6	7.1 %
0.250 oz	Magnum [12.70 %] - First Wort 60.0 min	Hop	7	13.7 IBUs
8.0 oz	Cane (Beet) Sugar (0.0 SRM)	Sugar	8	4.8 %
0.250 oz	Magnum [12.70 %] - Boil 30.0 min	Hop	9	6.3 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-
1.000 oz	Saaz [2.20 %] - Boil 15.0 min	Hop	11	2.3 IBUs
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	12	-
1.000 oz	Saaz [2.20 %] - Boil 10.0 min	Hop	13	1.7 IBUs
1.000 oz	Saaz [2.20 %] - Boil 5.0 min	Hop	14	1.4 IBUs
1.0 pkg	Belgian Saison (Wyeast Labs #3724) [124.21 ml]	Yeast	15	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.50 qt of water at 155.6 F	145.0 F	90 min

Batch sparge with 2 steps (1.93gal, 3.86gal) of 168.0 F water

Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
Gypsum and chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=133,Mg=8,Na=21,SO4=182,Cl=23,HCO3=174
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DG526PX
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
For 3711:
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
For INIS-291:
http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/
Optimum Temp range for yeast: 70 - 95
Pitch a little below 65 degrees. Let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:

Strike Temp:

Mash Temps:

140 took 35 minutes to get up to 150ish

Pre-boil OG

1.045 (1.041 SG)

Pre-boil Vol

7.5 (7.71 gal)

Actual Mash Efficiency

Pitch Temp

Fermentation

Day 1: Took off right away

Day ...

Brewing Notes:

12/06/2017 esheppy
Updated the recipe. Just added more black malt this time. I'm really hoping I can get to 1.004 or lower this time. Leaving in the sugar. Also going to make sure I make a starter and start the fermentation at a higher temperature.

01/04/2018 esheppy
Bought ingredients today. LHBS didn't have 3711, so I decided I would try 3724. Not sure how it will turn out, but I guess we'll see.

01/08/2018 esheppy
Brew day yesterday. Everything turned out well. Took me awhile to get up to the mash temperature. Ended up at 1.048 OG. Fermentation took off right away. I have a space heater in my fermentation room.

01/11/2018 esheppy
Starting to slow down, but still bubbling.

01/17/2018 esheppy
Turned off the space heater in the fermentation room. 84.

01/17/2018 esheppy
Still 1.010 sg. Flavor good, although I remember liking 3711 flavor better.

01/20/2018 esheppy
Kegged today. This sample is the best of the batch. I didn't take a gravity sample, so we'll go with 1.010 as the fg.

01/25/2018 esheppy
Needs a bunch more carbonation, but the beer is delicious despite being pretty flat. Need to remember to give this shots of co2 every day.

01/27/2018 esheppy
Bbq smoked chicken with this. I love this beer.

02/11/2018 esheppy
Delicious. In kegerator now. Drinking while smoking a beef rump roast. So good.

02/11/2018 esheppy
Oh my! That is delicious. Perfect amount of mango to compliment the hops. Awesome. Needs carbonation, but it is a nice beer.

02/18/2018 esheppy
Keg blew.

Arctic Vortex Winter Saison --- Batch 4

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.77 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.050 SG

Estimated FG

1.003 SG

Recipe Bitterness

24.6 IBUs (Rager)

Alcohol by Volume

6.1 %

BU : GU

0.497

Recipe Color

24.1 SRM

Color

Measured OG:

1.050

Measured FG:

1.006

ADF:

Measured ABV:

5.8

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
8.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
4.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
5 lbs 8.0 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	57.1 %
1 lbs 12.0 oz	Vienna Malt (3.5 SRM)	Grain	4	18.2 %
1 lbs 4.0 oz	White Wheat Malt (2.4 SRM)	Grain	5	13.0 %
10.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	6	6.5 %
8.0 oz	Cane (Beet) Sugar (0.0 SRM)	Sugar	7	5.2 %
0.250 oz	Magnum [12.70 %] - Boil 45.0 min	Hop	8	11.1 IBUs
0.250 oz	Magnum [12.70 %] - Boil 20.0 min	Hop	9	4.2 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-
1.000 oz	Saaz [3.75 %] - Boil 15.0 min	Hop	11	3.9 IBUs
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	12	-
1.000 oz	Saaz [3.75 %] - Boil 10.0 min	Hop	13	2.9 IBUs
1.000 oz	Saaz [3.75 %] - Boil 5.0 min	Hop	14	2.4 IBUs
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	15	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 11.41 qt of water at 155.6 F	145.0 F	90 min

Batch sparge with 2 steps (2.13gal, 3.88gal) of 168.0 F water

Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
Gypsum and chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=133,Mg=8,Na=21,SO4=182,Cl=23,HCO3=174
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DG526PX
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
For 3711:
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
For INIS-291:
http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/
Optimum Temp range for yeast: 70 - 95
Pitch a little below 65 degrees. Let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:	1/8/2017	Strike Temp:
Mash Temps:	140ish for a couple hours
Pre-boil OG	1.040(1.040 SG)	Pre-boil Vol	8 (7.77 gal)
Actual Mash Efficiency		Pitch Temp	60
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

01/08/2017 esheppy
Brew day went well. Long mash over time at church. Preboil gravity was perfect. OG was perfect. Pitched right at 60f. I love it when a plan comes together.

01/09/2017 esheppy
Had some kraussen up in the air lock when I got home today. Put in blow off tube. 66.

01/26/2017 esheppy
Took gravity reading. 1.006 makes this approximately 5.8% abv. I think I would like more malt flavor. Probably shouldn't have added the plain sugar.

01/28/2017 esheppy
Kegged today. Didn't take another gravity reading, so I guess we'll stick with 1.006. Should be ready to drink by birthday. ??

02/02/2017 esheppy
Happy Ground hogs' day. Poured some from the keg. I like the flavor more than that of the gravity sample. Needs carbonation.

Arctic Vortex Winter Saison --- Batch 3

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.76 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.049 SG

Estimated FG

1.008 SG

Recipe Bitterness

26.0 IBUs (Rager)

Alcohol by Volume

5.4 %

BU : GU

0.530

Recipe Color

24.2 SRM

Color

Measured OG:

1.050

Measured FG:

1.008

ADF:

Measured ABV:

5.5

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
8.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
4.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
6 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	60.8 %
2 lbs	Vienna Malt (3.5 SRM)	Grain	4	20.3 %
1 lbs 4.0 oz	White Wheat Malt (2.4 SRM)	Grain	5	12.7 %
10.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	6	6.3 %
0.250 oz	Columbus (Tomahawk) [15.20 %] - First Wort 90.0 min	Hop	7	16.3 IBUs
0.250 oz	Goldings, East Kent [5.00 %] - Boil 30.0 min	Hop	8	2.5 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	9	-
1.000 oz	Spalter [2.90 %] - Boil 15.0 min	Hop	10	3.0 IBUs
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	11	-
1.000 oz	Spalter [2.90 %] - Boil 10.0 min	Hop	12	2.3 IBUs
1.000 oz	Spalter [2.90 %] - Boil 5.0 min	Hop	13	1.9 IBUs
2.0 pkg	Saison : Farmhouse (Inland Island Yeast Labs #INIS-291) [124.21 ml]	Yeast	14	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.34 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (1.98gal, 3.88gal) of 168.0 F water

Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
Gypsum and chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=133,Mg=8,Na=21,SO4=182,Cl=23,HCO3=174
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DG526PX
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
For 3711:
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
For INIS-291:
http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/
Optimum Temp range for yeast: 70 - 95
Pitch a little below 65 degrees. Let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:	1/1/2016	Strike Temp:	162
Mash Temps:	148 to 140
Pre-boil OG	1.039 (1.040 SG)	Pre-boil Vol	7.76 (7.76 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1: Nice start 68 70's by mid day
Day 2: 76 up past 78
Day 3: back down 76. slowing down

Brewing Notes:

12/18/2015 esheppy
Need to start thinking about when I'm making the 2015 version of this beer. I suspect the recipe will remain the same as batch 1 and 2.

12/23/2015 esheppy
Did some playing around with minerals at Brewers Friend. I'm pretty happy with my original additions, so I'm keeping them as is. See http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DG526PX

12/23/2015 esheppy
Might increase Gypsum to 8 grams and Chalk to 4 grams. (from 6 and 3)

12/28/2015 esheppy
Bought ingredients. The LHBS didn't have WY3711 so I am trying a new Saison yeast. Inland Island Yeast Company ... 291 Inland Saison Farmhouse. http://inlandislandyeast.com/yeast-library/inis-291-Saison-Farmhouse/ We'll see how this goes. I got 2 for the price of 1.

12/29/2015 esheppy
Made starter today.

01/01/2016 esheppy
Brew day. Mash temp started right at 148. Actually checked the mash pH with a strip. Looks pretty close to 5.2, but it is difficult to tell.

01/01/2016 esheppy
Weird brew day. Really late start. Collected wort and then went to movie. Dark by the time I finished. Pitched at 68. 1.050 og. Really like how decanter starter tasted.

01/02/2016 esheppy
Going nicely. Temp is 68. Have to figure out how to warm this up.

01/03/2016 esheppy
Still churning away. Turned on a space heater in the be room last night. Temp is 76ish.

01/04/2016 esheppy
Still bubbling a little, but the kraussen is starting to fall. Back down to 76 after being 78+ yesterday.

01/05/2016 esheppy
No bubbling. Took sample. Gravity is 1.008. Not as low as I would like it, but it may come down some. Taste was good, but not as spectacular as I remember the previous beers being. Might just need some yeast to settle out. I'll give it more time.

01/09/2016 esheppy
Kegged today to free up the fermentor. Gravity still at 1.008. Will leave at room temp for a few days and see if a few points can still come off. Tasting better than a few days ago, but still not quite as good as I remember previous batches.

01/16/2016 esheppy
Keg went into fridge. Carbing at 20psi.

02/01/2016 esheppy
It is in the keggerator now. This has been disappearing pretty fast, and the keg is feeling lighter than it should after only a couple of weeks. It might not last much longer.

02/06/2016 esheppy
Killed the keg. Damn.

Arctic Vortex Winter Saison --- Batch 2

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.76 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.049 SG

Estimated FG

1.006 SG

Recipe Bitterness

24.0 IBUs (Rager)

Alcohol by Volume

5.6 %

BU : GU

0.489

Recipe Color

24.2 SRM

Color

Measured OG:

1.049

Measured FG:

1.006

ADF:

Measured ABV:

5.6

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
3.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
6 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	60.8 %
2 lbs	Vienna Malt (3.5 SRM)	Grain	4	20.3 %
1 lbs 4.0 oz	White Wheat Malt (2.4 SRM)	Grain	5	12.7 %
10.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	6	6.3 %
1.000 oz	Saaz [4.00 %] - First Wort 90.0 min	Hop	7	17.2 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	8	-
1.000 oz	Saaz [4.00 %] - Boil 15.0 min	Hop	9	4.2 IBUs
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	10	-
1.000 oz	Saaz [4.00 %] - Boil 5.0 min	Hop	11	2.6 IBUs
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	12	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.34 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (1.98gal, 3.88gal) of 168.0 F water
Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
6g gypsum, 3g chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=108,Mg=8,Na=21,SO4=149,Cl=23,HCO3=157
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Pitch a little below 65 degrees. Try to keep it there for the first 12 hours or so, but let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:

01/01/2015

Strike Temp:

155

Mash Temps:

140. Adjusted to 148 thru mash

Pre-boil OG

1.040 (1.040 SG)

Pre-boil Vol

7.75 (7.76 gal)

Actual Mash Efficiency

Pitch Temp

Fermentation

Day 1:

Day ...

Brewing Notes:

12/22/2014 esheppy
Just made the archive page for this. Would like to brew batch 2 before the end of the year, but we shall see. delete

12/28/2014 esheppy
Bought ingredients. Should brew this week. Not sure if it will be 2014 or 15.

12/29/2014 esheppy
Made a starter. 6 cups water. 1.5 cups DME. Some yeast nutrient and some fermcap. Forgot about the wort until early morning. Hope it isn't too cold to take off.

01/02/2015 esheppy
Brewed yesterday. Everything went great. Used my refractometer for the first time, which was awesome. Put in blow-off tube early this morning. I think it will be needed.

01/04/2015 esheppy
Have not needed blowoff the yet. Things are showing down, so I put the airlock back in. Fermentation temperature was pretty low the first few days (60ish). Only now up to 66ish. Still a little bubbling, but not much. How I didn't scree myself with the low temps.

01/05/2015 esheppy
Still bubbling ... Slowly. 68.

01/09/2015 esheppy
Took a refractometer reading. My reading was 5.2 brix. According to the Mr. Beer calculation, this puts the gravity at 1.003. I would be surprised if that is actually correct. There is a wort conversion factor that I'm not sure what to do with. Another calculator puts that at 1, making my wort 1.009 (more likely). Need to read up on how to use a refractometer on fermenting wort.

01/11/2015 esheppy
Racked to secondary fermentor today. Mostly because I need the primary for Snowball's Chance. Gravity is at 1.010, which puts this at 5.1% ABV. I did add 2oz of table sugar in hopes of restarting some of that yeast. I think it is reasonable to think it will get to the 1.006 that batch 1 achieved. Sample tasted wonderful. I thought it actually tasted drier than 1.010.

01/16/2015 esheppy
Took a gravity sample. 1.006, which I think is where batch 1 ended up. This is now a 5.6% abv beer. Tastes great.

01/18/2015 esheppy
Kegged today. Calling the fg 1.006, making this officially 5.5%abv. Keg in beer fridge.

01/25/2015 esheppy
First taste from keg. Yummy. Think carbonation is pretty good.

02/20/2015 esheppy
Yummy beer.Fantastic.

02/21/2015 esheppy
Damn. The keg kicked. That sucks. This had been a great beer.

Arctic Vortex Winter Saison --- Batch 1

Style	Saison	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.76 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.049 SG

Estimated FG

1.006 SG

Recipe Bitterness

24.0 IBUs (Rager)

Alcohol by Volume

5.6 %

BU : GU

0.489

Recipe Color

24.2 SRM

Color

Measured OG:

1.049

Measured FG:

1.006

ADF:

88%

Measured ABV:

5.6

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
6.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
3.00 g	Chalk (Mash 60.0 mins)	Water Agent	2	-
6 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3	60.8 %
2 lbs	Vienna Malt (3.5 SRM)	Grain	4	20.3 %
1 lbs 4.0 oz	White Wheat Malt (2.4 SRM)	Grain	5	12.7 %
10.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	6	6.3 %
1.000 oz	Saaz [4.00 %] - First Wort 90.0 min	Hop	7	17.2 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	8	-
1.000 oz	Saaz [4.00 %] - Boil 15.0 min	Hop	9	4.2 IBUs
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	10	-
1.000 oz	Saaz [4.00 %] - Boil 5.0 min	Hop	11	2.6 IBUs
1.0 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	12	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.34 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (1.98gal, 3.88gal) of 168.0 F water

Recipe Notes
Make a small starter of the yeast the day before brew day to make sure it is active going into fermentation.
6g gypsum, 3g chalk to get the water Calcium up above 100 ppm.
From Denver water, this puts my water at:
Ca=108,Mg=8,Na=21,SO4=149,Cl=23,HCO3=157
Keep the mash on the low side. Err on the side of lower temp. Let the mash go at least 1.5 hours. Ok longer.
Yeast url: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range for yeast: 65 - 77
Pitch a little below 65 degrees. Try to keep it there for the first 12 hours or so, but let rise as it wants after that.
Carbonate high.

Brewing Record

Brew Date:

2/21/2014

Strike Temp:

160

Mash Temps:

150 cooled to 148 down to 145 by end

Pre-boil OG

1.040 (1.040 SG)

Pre-boil Vol

7.5 (7.76 gal)

Actual Mash Efficiency

Pitch Temp

Fermentation

Day 1: ?

Day 2: Active 64

Day 4: 68

Brewing Notes:

02/12/2014 esheppy
Got the grains today. Already have the hops. My LHBS didn't have the French Saison. Hopefully one of the other shops have it.

02/13/2014 esheppy
Searched Arctic Vortex on rate beer. Did not find a beer with this name. Should I kook into trademarking it?

02/21/2014 esheppy
Brewing today. Realized I had the wrong mash profile on this recipe. Caught it before the sparge, so it is all good.

02/23/2014 esheppy
Note worthy: until about 1pm, I was not sure I would have this year. My LHBS gave me a call and I had to go pick it up. Therefore, I did not have time for a starter. Smacked on my way out of LHBS. Pitched when I got back home. Then, took off for a weekend in the mountains. Yeast was going pretty strong when I got home.

02/25/2014 esheppy
Still lots of kraussen. Temp at 68.

02/26/2014 esheppy
Kraussen starting to die, but still movement in the beer. Still bubbling from the airlock.

02/28/2014 esheppy
Bubbling stopped sometime yesterday. May move it to a secondary sometime this weekend or may just let it sit in primary another week.

03/01/2014 esheppy
Took sample. Tastes awesome. Gravity at 1.008 for a 5.4 abv. Would like to see that go to 1.005 or so, but we'll see. Still lots of yeast in suspension. Nice yeast flavor. Nice Saaz hop spiciness.

03/06/2014 esheppy
1.006 puts the abv at 5.6. Really like the malt flavor with the saison yeast. Really nice clarity on this beer.

03/08/2014 esheppy
Kegged today. Still at 1.006, so that is what I am calling my FG. Farmhouse flavor nicely subdued. Not sure if that is due to the dark wheat malt or the low fermentation temperature. Will probably be drinking next weekend.

03/14/2014 esheppy
Had my first taste of this beer this afternoon. I really really like this beer. Has a bit of the farmhouse, mostly in the aroma. Lots of spiciness from the yeast and hops. Just a bit of chocolate. There is a little berry character in the mid-flavor. Nice head. Really great beer. Yum!

04/14/2014 esheppy
Killed Gnasty, so I moved this into the keggerator.

05/09/2014 esheppy
Killed the keg tonight. Sorry to see it gone, bit at least that means I have a keg for Blackhawk Black.

Brewing Notes