UPDATE: Saison (HB#4) now bottle conditioning

I rigged up the siphon to my measuring stick so I didn't have to
hold it the whole time the Saison trasnferred to the bottling bucket

This past Thursday (1/19/12) I bottled the Saison, which has been sitting in primary since 12/27/2011. The period of time in the fermentation bucket was about a week shorter than the usual month, but the yeast I used (Wyeast 3711) does some serious work very quickly.

When I opened the bucket for the first time in three weeks I immediately stuck my face in their and took a deep breath in. The strong smell of pepper filled my nose and burnt my sinuses, but smelt really, really good. I decided to leave the peppercorns in the fermenter for the entire primary because I have read the peppercorn flavor/aromas fade fairly quickly if just boiled. The taste was also very peppery, but you could definitely sense the orange peel and coriander. I am very pleased, though I hope the pepper isn't too over powering.

My gravity on bottling day 1.006, which is right about where it should be. Since the yeast strain I used is such a workhorse, the bottle conditioning period shouldn't be too long. I am hoping it will be drinkable in a week or so (this coming Thursday), but I am sure like the other batches that it will only get better with time.