Just a quickie update, my take on this recipe took down a gold medal in the saison category this past weekend at CASK's First Coast Cup in Jacksonville, FL!
There were so many saisons entered that they made it its own medal category aside from category 16. That makes this the third straight...
I dig the idea of using a spicy/floral hop for this like Saaz. I washed a TON of 3711 over the course of two separate batches, so I'm down to experiment here & there.
Hahahaha! Sweet policy!
How'd you go about obtaining that seal? I imagine one should probably let the beer air out for a few hours before filling the vial.
If you don't mind me asking you both, what route did you go with the bulkhead fittings? I'm getting set to purchase this cooler shortly and while I won't be going the manifold route (SS braid w/a slitted copper pipe insert), I'm working around the fittings and trying to get a good handle on what...
For any interested, the Le Roi Rouge Imperial Red brewed on the hottest day of the year has dropped from 1.070 to 1.013 (76% attenuation) in just under a week and tastes somewhere in between Lagunitas' Imperial Red and Fort Collins' Red Banshee at the moment.
Thank the lord for Willamette...
Yeah, this FL heat was no joke. It also seemed like when I got started Friday that it was just one thing going wrong or delaying me after another. The air conditioning going out was probably the worst. Ugggh.
Otherwise, I did end up with 7 gallons of Imperial Red. Thankfully I had a leftover...
So yeah, I thought I'd wait until the hottest weekend of the year to document a brewday for one of my newest recipes: an Imperial Red. Tried to make it a live-bloggy type thing too. On top of that, the SWMBO got horribly sick and our A/C decides to go south of the border. Awesome.
Anyways...
If it's just yeast residue, then it should stop after a while, depending on how much got transferred into your keg.
If you don't have time to cold-crash, an easy workaround I've done is transfer from the carboy into my bottling bucket, then transfer from there into the keg. Once you get to...
So I had an extra gallon satellite I set up for an upcoming regional competition. I let about 1/10 oz the Cascade, Centennial and Amarillo dryhop for a week (those were all whole hops) after sitting in the primary satellite for 2 weeks. Bottled last week and totally indulged in a noob technique...