Hey HBT,
Love the forum, it's been motivating me to read and learn a ton Well last night I decided to brew my brewers best belgian saison kit. The brew went wonderfully and I added my dry yeast last night at around 10 p.m. and this morning the brew was taking off like a rocket ship It had a huge head of krausen and the bubbling was much more intense than my last 3 liquid yeast brews (Irish red ale, AHS Texas kolsch, and falconers flight IPA).
However, I was in a rush to go to work this morning and I left the closet door which houses the beer open
The room only has one very large window which is directly across from the open closet and the shade was closed 75%. So, it only got indirect sunlight but it had indirect sunlight from 10 a.m. to 6:30 p.m.!
Did I do anything to hurt my Saison by letting it be exposed to indirect sunlight for 8 hours? The closet door half obstructed the light, but half of the carboy *vertically* was still exposed. Makes me a tiny bit frustrated, during the learning process I keep learning things the hard way!!!
When I came home tonight the carboy was still churning vigorously and the airlock was booming faster than any other brew i've done.
Thanks for your advice, the brew is going at around 76 degrees ambient temp which I understand is ok for a Saison.
Respectfully,
Patrick
Love the forum, it's been motivating me to read and learn a ton Well last night I decided to brew my brewers best belgian saison kit. The brew went wonderfully and I added my dry yeast last night at around 10 p.m. and this morning the brew was taking off like a rocket ship It had a huge head of krausen and the bubbling was much more intense than my last 3 liquid yeast brews (Irish red ale, AHS Texas kolsch, and falconers flight IPA).
However, I was in a rush to go to work this morning and I left the closet door which houses the beer open
The room only has one very large window which is directly across from the open closet and the shade was closed 75%. So, it only got indirect sunlight but it had indirect sunlight from 10 a.m. to 6:30 p.m.!
Did I do anything to hurt my Saison by letting it be exposed to indirect sunlight for 8 hours? The closet door half obstructed the light, but half of the carboy *vertically* was still exposed. Makes me a tiny bit frustrated, during the learning process I keep learning things the hard way!!!
When I came home tonight the carboy was still churning vigorously and the airlock was booming faster than any other brew i've done.
Thanks for your advice, the brew is going at around 76 degrees ambient temp which I understand is ok for a Saison.
Respectfully,
Patrick