I would advise trying some regular blades in 1095 for brine quenching and then see if you still want to risk your damascus blade. I am all for brine, it doesnt smell when tempering and it gets it blazing hard as it will also do with any of the 10xx steels. However it is a learning curve and even after you think you have a handle on it "pinq" and you get to start over. Heck I had one W1 blade that didnt make a sound, I just didnt get it into the oven right away and it broke clean in half laying on my anvil. Primarily my fault but still goes to show how touchy this stuff is. If you have to warm canola oil can do the trick even with 1095, if your use to working with it. Its relatively fast.
With the brine if you must, make sure its nice and warm I would say about 110 or 120f, hot as it will come out of the hot tap if you can. A touch of soap and bunch of salt and give it a try.