Today’s batch was for a saison, because I’ll be going on vacation in a few weeks and I’m told that this yeast wants to be left alone for four to six weeks in secondary. I figure I can leave it and forcibly forget about it, due to not being home.
The basics go fine; a half-pound of Caramunich steeped for about thirty minutes, eight pounds light malt extract, one pound wheat malt extract, and about an ounce and a half of Hallertauer hops sixty minutes, another half an ounce at five minutes, we’re good! The OG came to about 1.10, and all I have to do is add the yeast that Joe, a fellow brewcrew member was kind enough to give me from his saison, and first step is done.
Now, like many homebrewers, part of my brewing setup is in the basement-or some other semi-safe environment like a garage or the Roman Colosseum. So, after boiling wort for an hour, I have to haul the three and a half gallons down to the basement to cool it off. The basement is, for a man of my height, a headache in the making. Metal ducts, wooden crossbeams, and light fixtures are all at the exact height to incur headaches for me.
So far only the ducts have taken their blood payment, but today it was the day for light fixtures. I was cleaning up when I walked full on into the lightblub and shattered glass everywhere. Fortunately the wort was sealed tight far away from the accident, but I still put this on the ‘list of things not to do again’.