Topped up with 1.5 qt of distilled water after putting into the fermentor to bring the volume up to 5 gallons and bring the gravity down to 1.041.
Grew up 1.5L starter for yeast. Put on stir plate for 24hr.
Collected 3 gallons of first runnings.
Batch sparged, with 20 minute rest after second infusion. Collected 4.1 gallons of 1.016. A little lower than expected.
Ferment is slowing again, Raised temp to 22C. Added the zest of half a clementine orange. Flavor is a bit more phenolic than I would like but still restrained. Bbbbb.
Raised to 21C. Fermentation is slowing down a bit.
Raised temp to 20C. Ferment is still going along steadily.
Fermentation is going strong and a krausen is already there, about 1/2" thick. Added gluten enzyme (should have added it at the pitch time but didn't).
Done and legged. Sample was pretty watery and thin but maybe the carbonation will fix that up. Flavor isn't bad, certainly saison but pretty restrained.
flavor is good, but phenolics are a bit stronger than i was going for. comes off mainly as light spice fruity orange zest.
Pitched decanted yeast.