There's a lot of talk about people having trouble getting the traditional Saison yeasts (WL 565, Wyeast 3724) to hit their target FGs, and I was wondering if a way to help this yeast along would be to hold off doing any sugar additions until the end of primary fermentation, after the bulk of the malt fermentables have been consumed. My thinking is:
- Fermenting the malts and adjunct sugar together may cause the yeast to get 'lazy' when consuming the easier to digest adjuncts, and hinder the later consumption of malt fermentables.
- Since the adjunct sugars are very easy for the yeast to consume, restarting a strong fermentation after the malts are done won't be difficult.
What do you all think of this plan? I'm concerned that restarting the fermentation may be more difficult than I've anticipated, and also wonder if splitting up the fermentation into two phases will affect the flavor of the beer. Does anyone have any experience with this approach? I'm willing to give it a shot, but don't want to waste my time (and risk my beer) if it's been tried before.