here's all the details help would be great
an update is at 28c its stopped bubbling but staying at that temp and smells like vanilla mmmm :super: but dont think its finished fermenting might giv it another 2 weeks atleast @28celcius
heres the details
moloughney's farmhouse ale
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Brewer: phil Moloughney @13th MAY 2008
Style: Saison
Batch: 23.00 LPartial Mash
Characteristics
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Recipe Gravity: 1.048 OG
Recipe Bitterness: 25 IBU
Recipe Color: 6 SRM
Estimated FG: 1.012
Alcohol by Volume: 4.7%
Alcohol by Weight: 3.7%
Ingredients
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Crystal 20L 0.20 kg, Grain, Mashed
coopers Light malt extract 1.50 kg, Extract, Extract
coopers Wheat malt extract 1.50 kg, Extract, Extract
inverted cane sugar 0.30 kg, Sugar, Other
sour mash 0.10 kg, Grain, Mashed
Kent Golding 10.00 g, Pellet, 2 minutes
Kent Golding 15.00 g, Pellet, 15 minutes
Kent Golding 5.00 g, Pellet, 60 minutes
nelson sauvin 13.00 g, Pellet, 60 minutes
re-cultered saison yeast (temple's)1.00 unit, Yeast, added at start
Notes
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Recipe Notes:
For the sour mash, start 23days in advance. Steep 85 g 2-row pale malt in a pint of 66 C water, then cover
and let sit for 23 days. On brew day, steep the sour mashalong with the crystal malt grains in 11.4 L of
water at 67 C for 30 mins. Remove grains from wort, add the first wortaddition of Styrian Golding hops,
malt syrup and then bringto a boil. Add the nelson sauvin hops and boil for 60 mins. Add the second addition
of Styrian Golding hops for the last 15 mins. of the boil and add the lastaddition of Styrian Golding hops for
the last 2 mins. of the boil. Now add wortto 2 gallons cool water in a sanitary fermenter and top off with cool
water to5.5 gallons (20.9 L). Cool the wort to 75 F (24 C), aerate the beer and pitchyour yeast.
Batch Notes:
fermentation started @ 20 celcius, 13th MAY 2008
a sweet smell is escaping the airlock 1-2 days
a quite off-egg smell is escaping the airlock after 3-4 days (maybe too much sourness?)
us-56 slurry added with 300grams sugar @20celcius on 4th day (clean up)
don't think us-56 worked and incresing temp up to 28 celcius to keep saison yeast awake
ACTUAL OG without added sugar 1.051
ESTIMATED OG after adding sugars +0.5% ABV
=1.056
FG=
ABV=