UPDATE: Patersbier v4.0

2011 Batch #06 - Patersbier (keg018)
Brewed: 05/30/2011 OG: 1.0nn
Kegged: 07/29/2011 FG: 1.0nn
ABV: nn%
Mash Efficiency: TBD
Burst carbed @ 30psi for ~36 hours
Served @ ~12psi

Saison Schedule

Just some fermentation notes for my records...

• Day 1: Pitched yeast at ~2pm on 7/3 @ 78° - on table in basement
  
• Day 1: First activity noticed by ~10pm on 7/3 @ 75° - wow!
  
• Day 2: Vigorous fermentation @ 75° - video from Ryan: here
  
• Day 3: Moved to garage at 9am on 7/5 @75°
  
• Day 3: garage at 10pm on 7/5 @ 82° - ambient temp nearly 100°
• Day 4: garage at 8am on 7/6 @ 86° - ambient temp ~ 86° as well
  
• Day 4: garage at 7pm on 7/6 @ 86° - ambient temp ~ 90°
• Day 5: garage at 8am on 7/7 @ 84°
• Day 5: garage at 7pm on 7/7 @ 84° - roused the yeast
• Day 6: garage at 8am on 7/8 @ 82° - still bubbling
  
• Day 6: garage at 7pm on 7/8 @ 82° - jeep & roused yeast
  
• Day 7: garage at 7am on 7/9 @ 82° - roused yeast, wrapped in vest and raincoat (pic)
• Days 8-14: garage @ ? - vacation
  
• Day 14: garage at 6pm on 7/17 @ 80° - jeep & roused yeast
• Days 15-20 garage @ 86°
• Day 20: moved to basement at 5 pm - corrected gravity = 1.002. Yahtzee!

• Transferred to secondary on 7/23 - in the basement with a sweet leopard fleece blanket wrapped around it.
  

Dubbel Saison de Trubbel

2011 Batch #08 - Saison de Trubbel
(brewed 07/03/2011)



Ryan came over on the day before Independance Day to brew a double batch of my award winning Saison de Trubbel. The logic was twofold here: we each had a saison in our mental queues, and we thought that doing a 10g test batch before the wedding brew would be a good idea. It was. Good times!

The OG was a little lower than expected - that was surely due to volume (which was high - wound up with about ~12g). However, I fully expect the FG to be close to zero, so the final ABV should be real close to the target. Our corrected OG was 1.057... not too shabby. We should start more brewdays off with waffles... a new tradition maybe? At least for Belgian brewdays for sure.

I have a little over 6 gallons in my fermentor... I pitched the yeast @ about 76 degrees or so. Oh, and I pitched the Saison Dupont dregs in my fermentor as well... why not?

Here are the planned numbers per beer tools:

	Saison de Trubbel - Saison May 27, 2009, 10:53 am					View | Edit | Delete
	OG: 1.062	FG: 1.012	SRM: 5.09	ABV: 6.5%	IBU: 39.5

Ryan posted the recipe on his Dubbel Dachs site, here it is:

Ingredients

Stats

16 lbs.	German 2-row Pils	OG: 1.062
2 lbs.	White Wheat Malt	FG: 1.012
1 lbs.	Crystal Malt 20°L	5.09 SRM
1 lbs.	Cara-Pils® Malt	39.5 IBU
3 lbs.	Raw Sugar	6.5% ABV
2.5 oz.	Willamette (Pellets, 6.00 %AA) boiled 60 min.
1 oz.	Saaz (Pellets, 3.00 %AA) boiled 15 min.
2 oz.	Saaz (Pellets, 3.00 %AA) boiled 1 min.
1 big starter	White Labs WLP565 Belgian Saison I

My Evo pics: here
Ryan's Droid X pics: here

P.S. Cliff Lee sure does suck in July ;-)