If I had to pick one of the three segments of my brewing posts as the least interesting it would probably be the racking done in part two. Now I say that since there is not too much to share with it being a pretty simple and quick process, especially when there are no additions to be made. With that said, it is more interesting to me since it is the first taste I get after the yeast has done work for a week. Until I figure out a way to better share that part of the experience you will just have to settle for a few of the details of this batch to keep you up to date on the progress.
The hard work is done.
If you are interested in a visual example of the racking process take a look at Part 2 of the Pomegranate Hefeweizen or maybe go way back to Part 2 of the Pumpkin Ale.
So the (in progress) Belgian Saison came in with a specific gravity of about 1.013 at the time of transfer that, for once in my relatively short brewing career, was spot on to what was expected of the recipe. With a current ABV of approximately 5.95% it is slightly lower than originally desired though as expected with a slightly low original gravity.
Time to just sit back and watch.
Back to the bathtub.
The sample (that I always drink after the hydrometer reading is done) had a bit of a banana aroma with a hint of spice. It was light and incredibly easy drinking with notes of lemon and some bitterness towards the finish. I thought it was quite nice overall (even at room temperature and flat) and cannot wait to taste it when carbonated.
A beautiful sight.
So now it is back in the bathtub to clarify in secondary for a week or so before bottling (for which I have saved a bunch of 22 oz bottles).
Until then . . .
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