It has gotten too hot to brew, so I ordered a saison kit.
Some things I noticed, and would like some feed back on.
Background: Temp when I started this batch was 90 to 100f out, and I don't have a good way to controll my fermentation temp.
Brew day everything went perfect, from cleaning to taking my OG. (right on the dot)
But 9 days later when I noticed my airlock no longer giving me any bubbles, I transfered to the secondary.
When I opened the primary, I had what looked like round yeast clumps at the top of my wert, It smelled good and tasted good, but they sure looked strange.
Now that it is in the secondary I am only getting about 1 bubble every 5 minutes out of the airlock.
So my question is: Should I keg it now, or wait until I see 0 activity in the airlock.
This is my first time using saison yeast ( normaly I use california ale yeast and keg after 1 week primary, 1 week seconday.)
Thanks all I hope I didn't confuse anyone.