Saison brewed Sunday 03-19-11
Still bubbling strong
I forgot : the EOB hop addition on this and was going to add a it to the secondary
2) IPA brewed Saturday 03-26-11
This one has a “faulty connection” and is not air tight, I checked it and it has High Krausen, so it is fermenting away
My problem/question is this. I have two Ale pales I use for primaries (both occupied per above) and one glass carboy I use for secondary.
I was going to tonight go ahead and rack the Saison over to the carboy and add the hop tea to it, but I was thinking should I rack my IPA over and get it in an airtight carboy?
Which one takes precedent, and are there other suggestions?
Leave them where they are until fermentation is finished. Your containers don’t need to be airtight during the primary fermentation. The CO2 from the fermentation will be enough to blanket the beer and protect it from the outside world. As far as secondary is concerned, well, that’s another subject altogether.
Saison is not a particularly hop forward style. I am not sure I would add it at all. and when adding hops to the fermenter I would just add hops. What is the thinking behind a tea?
It was originally planned to be an end of boil addition that I forgot. To try and replicate that I was going to add the hops to about a pint of boiling water, cool it and add that to the fermenter.
right or wrong (wrong) I’ve had past issues with dry hopping and contamination, so to make things as sterile as possible I wanted to boil the hops.
It’s an ounce of Halleteur that we’re talking about, the only other hops in the recipe is 2oz of Halleteur at 60. As it sits now it’s only the 60 addition.
16C. Saison
Aroma: High fruitiness with low to moderate hop aroma and
moderate to no herb, spice and alcohol aroma. Fruity esters
dominate the aroma and are often reminiscent of citrus fruits
such as oranges or lemons. A low to medium-high spicy or
floral hop aroma is usually present.
the EOB hop addition on this and was going to add a it to the secondary