I'm brewing a Saison on Saturday I want to ferment it hot and get that yeasts to give me all the spiciness and esters I'm looking for. I haven't seen anyone use the hotbox above the barrels so I thought I'd ask and just make sure it's structurally sound and good to use. Also, any opinions on the wyeast Belgian saison vs. the French saison?
Second, that will be my 3rd brew. How do I go about jumping from apprentice level to Brewer level? Who gets my brewer info sheet? What's the process?
Thanks,
Joe
Contact lagerdan he will hook you up.
the hot box is in fact structurally sound, but accessing is a bit of a bitch. the barrels are kinda in the way, unless you have monkey-like climbing and balance skills. you will either need a person to hold the hotbox door for you or prop it up, but do so carefully, one slip and you will be wearing the door as a hat. trust me, ive done it.
...igz...
I'll be there hosting the open house and can assist. I can also sign off on your brewer sheet.
The emperor is not as forgiving as i am
Joe, I used the French yeast for a recent saision. i was able to ferment in the ferm room and it turned out great. I believe the Belgian yeast will require the hot box for fermentation, though.
hey joe ....I emailed you the brewer level application and release form.....fill it out and send it back and we will get you upgraded
Dan,
I've actually brewed like 5 times but have been putting off going to full brewer level status also can you email me those docs also to josh.smith20@gmail.com