Today was bottling day. It was supposed to be brew day for my oatmeal stout but like the dumbass I am, I forgot to add hops to my last order. After three months, my Port Barrel Aged Belgian Brown ale was ready to bottle as was my Saison. I’m still a bit miffed by the Saison as the FG was only 1.020. The FG for the Brown Ale was 1.004 giving it a 7% ABV.
I decided to try a saison for this batch. I brewed it up about a week ago and just racked it to the secondary. I was a bit worried about the yeast I ordered from Northern Brewer as it was a Wyeast Activator Belgian Saison (#3724) and by the time it arrived the pouch was already puffed out. To cover myself, I happen to be near a brew supply store and while they didn’t have a saison yeast, I picked up a White Labs Abbey Yeast. I made a starter with the saison yeast and it seemed to take well so I used that. OG was 1.070. When I racked to the secondary today, it was only 1.040 so I thought, what the hell, lets add in the Abbey yeast and see what happens. I also added about 1 tspn of vanilla extract as I couldn’t really find any vanilla beans near me. See my Beersmith page for Beersmith notes.