jekeane
Well-Known Member
I brewed a Sweet Potato Saison 2.5 weeks ago for my first home brew club competition that is in August. What I am wondering is what is the best way to go about conditioning the beer until then. I can do any of the following: Bottle, Keg, Leave it in primary, Secondary. I have 2.5 months till this beer needs to be ready what would you do to get the best product?
My OG was 1.070 and my sample today was 1.011 coming in at a 7.75% ABV which was about .5% higher than what the recipe expected.
Here is the recipe for reference:
Partial Mash:
o 10 pounds of sweet potatoes, roasted and peeled
o 1 pound Vienna Malt
o 1/2 pound Crystal Malt
o 1/2 pound Wheat Malt
For the Boil:
o 3.5 Pounds Light Liquid Malt Extract (LME)
o 3.5 Pounds Amber Liquid Malt Extract (LME)
o 3/4 lb Brown Sugar
o 1/2 lb Molasses
Hops
o 1 oz. Mount Hood (7.5% AA) 60 minutes
o 1/2 oz. Hallertauer (3.3% AA) 15 minutes
Yeast
o Belgian Saison I (WLP565) (1.6L starter)
Spices
o 2 tsp ground cinnamon
o 1/2 tsp allspice
o 1/2 tsp ground cloves
o 1 tsp ground ginger
o 1/2 tsp ground nutmeg
Extras
Yeast nutrient
Wirfloc
My OG was 1.070 and my sample today was 1.011 coming in at a 7.75% ABV which was about .5% higher than what the recipe expected.
Here is the recipe for reference:
Partial Mash:
o 10 pounds of sweet potatoes, roasted and peeled
o 1 pound Vienna Malt
o 1/2 pound Crystal Malt
o 1/2 pound Wheat Malt
For the Boil:
o 3.5 Pounds Light Liquid Malt Extract (LME)
o 3.5 Pounds Amber Liquid Malt Extract (LME)
o 3/4 lb Brown Sugar
o 1/2 lb Molasses
Hops
o 1 oz. Mount Hood (7.5% AA) 60 minutes
o 1/2 oz. Hallertauer (3.3% AA) 15 minutes
Yeast
o Belgian Saison I (WLP565) (1.6L starter)
Spices
o 2 tsp ground cinnamon
o 1/2 tsp allspice
o 1/2 tsp ground cloves
o 1 tsp ground ginger
o 1/2 tsp ground nutmeg
Extras
Yeast nutrient
Wirfloc