Vertra said:
I used WLP566
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78 F
Alcohol Tolerance: Medium
I also pitched a -ton- of this yeast. A brew master friend of mine pulled this off of his commercial sized conical fermenter and gave it to me for this beer specifically. He said it was enough to probably ferment 20 gallons, we pitched it into 10 gallons of 1.055 wort. I pitched it at 9PM and had huge bubbles in my blowoff bucket by midnight. I had never seen a fermentation start with only 2-3 hours of lag time; this thing was voracious.
I will check gravity before I move it for sure, but lets just say hypothetically I go check it and its at 1.004~1.006. Would it be okay to move it then?
I've never used the WLP version, but believe this is one and the same as DuPont. Can't validate that but it comes with the same warning from White Labs. (below)
I'd definitely check gravity but guessing you are just stalled. I have a Saison in primary that got pure oxygen, nutrients, and a 3 liter starter. Fermented like mad for 3 days, then slowed to a crawl and dropped Kraussen. Gravity was 1031 and it's been slowly chipping a way for 3 weeks now. I'd leave it sit and insure its done before you drop out of the higher temps - although 90's is probably too warm anyway and your going to get some hot alcohol.
"In Focus: Belgian Saison I
WLP565 Belgian Saison I Yeast
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium
Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.