July 3, 2011
Fourth of July weekend was the perfect time to get another brew done. My brother was in to visit from Kansas, so I let him pick the style du jour. We settled on another round of saisondue to the fact that the experimental batch was almost gone and my temperature controlled fermentation freezer was out of commission. Perfect also because I wanted to go another generation with the saison culture that I worked up last time.
I mashed a little higher this time (152F) to give the funky bugs a little more to eat. The starter was stepped up from the washed cake of Funkaliscious to two liters. Half was pitched straight into one of the fermenters. The other fermenter got a pitch of starter made from Jolly Pumpkin Bam Bier dregs and was given 24 hours head start before pitching the Funkaliscious starter.
Fermentation took off within 12 hours of pitching the main starter. After 2 days at high krausen, 1lb of unfiltered, uncooked honey was added to each batch. This really invigorated the yeast and it looked like the fermentening beer was churning violently.
I have about 5lbs of apples from our green apple tree in the back yard set aside. I may take a small portion of each batch and do a secondary on apples. Really looking forward to getting four possible beers out of this brewday.