Bottling/ Second Brew Day Reflections

Ok sooo the actual brewing was an improvement from the first time. the swirl while cooling and stainless steal scrubber worked pretty well, i had no hand dealings this time. though it still was pretty slow.  I had to constantly scrape it with a spoon which wasn't sanitized for forever.  might look into 

• some thicker stainless steel, 
• irish moss, 
• and possibly a funnel with a higher top.

bottling on the other hand was a semi-fiasco. 

• firstly, I mixed the priming solution, then half assedly poured too much in then added water to dilute then poured some out so I don't have a good idea as to how much went in.  
• Secondly, I couldn't not get the hang of the god damn tube. spilled everywhere and touched everything. that thing I clogged earlier is a must

Later potential issues with the saison:

• first there was the possible chocolate infection with the starter.
• the saison was apperently going really hard but within 2 or so days after fermentation it slowed quite a bit to between 16 -20 seconds per bubble.  I did aerate it some but probably not enough.  
• also another idea is that I really didn't pitch that big a starter.  I should figure out how to make better starters and what my pitch rate should be.
• also I thought I had made a decent water lock using the sanitized solution but two weeks into fermentation there was mold growing on the top of it.
• the hose also fell out of the water several times so I am strongly leaning towards only using the S shaped locks from now on.