- Joined
- Jul 29, 2020
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Hi everyone,
So I am just busy fermenting my first beer, I went AG for my first ever beer. I know, big steps, but I have been wanting to do this for years now, and I was always planing on AG, so may as well start there.
I went for a Saison, because I don't have temp control for my fermentation, and the belle Saison yeast says the optimum temp is between 28c and 32c. I am super anal with the numbers, I mashed in at 68c was supposed to be 65c and my kettle held it at 67c the whole mash, so slightly high. The og of the recipe was 1.054 and I hit 1.065. then I chilled and pitched the yeast in a bucket fermenter. Now after 9 days I'm seeing 1.010 and the air lock is dead. I took a second sample and tasted it, it tastes a bit sour, but still not too unlike warm beer.
I think it finished fermenting 5 days ago already, so my question is... Should I let it condition longer in the primary, or should I bottle it and bottle condition for 3 weeks?
All BIAB brew.
Recipe:
So I am just busy fermenting my first beer, I went AG for my first ever beer. I know, big steps, but I have been wanting to do this for years now, and I was always planing on AG, so may as well start there.
I went for a Saison, because I don't have temp control for my fermentation, and the belle Saison yeast says the optimum temp is between 28c and 32c. I am super anal with the numbers, I mashed in at 68c was supposed to be 65c and my kettle held it at 67c the whole mash, so slightly high. The og of the recipe was 1.054 and I hit 1.065. then I chilled and pitched the yeast in a bucket fermenter. Now after 9 days I'm seeing 1.010 and the air lock is dead. I took a second sample and tasted it, it tastes a bit sour, but still not too unlike warm beer.
I think it finished fermenting 5 days ago already, so my question is... Should I let it condition longer in the primary, or should I bottle it and bottle condition for 3 weeks?
All BIAB brew.
Recipe: