This week started off full bore with the all grain Saison being brewed on saturday, 5 hours brewing plus the clean up makes for a full day. I was glad to get it in the fermenter and be done for the day. I must say I think the bilge pump cooling system worked a treat and to drop the temperature from boiling to 24*c in 20 odd minutes is great, out of 4 bags of ice we had 1/2 a bag left in the esky so I think we got right to, next time though we will move the keg off the bricks we were boiling it on to cool as I think it added to the cooling time with the bricks radiating all of their heat back to the keg.
The Plum wine also sees it's first racking this week, and what a load of sediment it's dropped. A few more weeks and it will be crystal clear and ready to bottle.
The batch of Hoptastic and the Strongbow clone have both served their 1 week in the house and have been moved through the mud under the house waiting their turn to be drunk.
Cheers and Beers
HBB
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