Today I racked the Saison II to secondary and retrieved a boat load of slurry from the carboys. It is tasting nice and pineappley. It finished at 1.003. That's 95% AA from the 1.063 where it started and 8% alcohol by volume. This yeast is crazy. I'm beginning to think that the next beer with it needs 5% or less of sugar. I was going to use 20%! Doh! The next beer will be a super saison with a high gravity of 1.095. So, I think I'll have to tone dow the sugar to 5% or under. Maybe no sugar. Maybe all Pils.

I also racked the Tannum to a keg and carbonated it at the appropriate PSI (25) at the dispense temperature (52F) to equal my desired volumes of dissolved CO2 (3.0ish). This might work. It seemed good on first pour, but maybe most things do. We'll see. I've always had trouble dispensing Belgian's because of how much carbonation I want from them.

The first pint of Tannum tastes good. It has a light and bright character. The bitterness hit differently. Some bright grapefruit. Lemony, maybe?