During the boil, I got slightly less evaporation than I anticipated, so there was a bit more wort at lower gravity, but that shouldn't be a big deal since this is a loose recipe anyway. I suppose I could have turned up the burner a bit, but I was trying to do a double brewday, mashing the wet hop IPA at the same time, so I was a little distracted.
Fermentation:
30 sec 02, yeast pitched from smack pack @ 63F, set at ambient temperature in brewshed to ferment.
(1 Week): Looks like the ambient temperatures were cooler than I expected, so it's currently at 65F. I know saison yeast likes it warm, but it's especially apparent since it still hasn't finished fermenting. I needed to rack onto the berry skins though, so I racked to the bucket used for the last batch of blackberry wine, making sure to suck up lots of yeast. Placed it in temperature control at 72F.
2 Weeks: Time to keg. Fermentation is complete and the yeast has dropped out. Unfortunately there are some tiny white flakes floating on top of the fruit bag; it looks like the early stages of a brett pellicle, not that I've ever seen one in person. I was too disgusted to take a picture and admit defeat so I went ahead and kegged it before I thought any more about it. It doesn't taste infected, just super tart from the berries, so we'll try to drink it before anything goes wrong.
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