As you know if you follow my Instagram feed, I brewed Sunday.
If I'm counting correctly, it was my 298th batch of beer.
My 22nd of the year. My 27th on the Anvil Foundry.
It is Autumn. For the most part, the weather here in Denver isn't really cooling down THAT much, but regardless, Summer is technically over.
My last couple of batches have reflected the passing of Summer.
A couple weeks ago, I brewed a Märzen, Rocktoberfest Lager (Batch 296).
Last week, I brewed a pumpkin Ale, Will-o'-Wisp Pumpkin Ale (Batch 297).
This past weekend ... I continued the Autumn-themed beers with my Autumn Seasonal Saison ...
It has become a norm for me to do overnight mashes in my Foundry for beers that I want to be highly dry and fermentable. Since this is a saison, this was a batch that I started the night before.
So ... when I woke up Sunday morning, I made my way down to the patio and pulled the grain basket up to drain the wort into the kettle.
My pre-boil volume was a bit low and my gravity high, so I diluted the wort quite a bit.
As I'm running 120 volts on the Foundry, it takes a long time to heat up from mash temperature to boiling.
But, eventually I got there and the boil went fine. I got everything added when I was supposed to.
Once the boil was done, I used the hydra for a few minutes to get the wort down just below 80 degrees.
I pitched the yeast, and got the fermentor down into the basement. The fermentor was full enough that I racked some of it away from the fermentor into one of my gallon jugs. I think I'll just use that extra to harvest the yeast.
I was done and pretty much cleaned up by 9AM. This allowed me to get in a really decent bike ride before the Bears game.
The Bears really got killed. Didn't really need to see that.
Fermentation has been going well. It took off by late afternoon Sunday, and has a nice thick krausen as I type this.
I am fairly sure I will be drinking this by the 2nd weekend of October. Denver weather might even be Autumn-like by then.