Not that the video sheds any light on brewing a saison, but that’s what I was doing. One of the big differences was the step mash instead of a single infusion, and the whole mash process took more than two hours, but aside from the yeast (Imperial’s “Rustic”) and relatively low hop bill it was pretty straightforward.

This was my 5th brew on my new system, and I’m starting to understand it, but still struggling with the cleaning process, which really extends my brew day way more than I’d like. I’ll figure it out, but am open to any ideas for curtailing the cleaning. (We are on a septic system, so I’m trying not to put a lot of junk down the drain, both in terms of hop residue or cleaning chemicals…).

Cheers!