allanmac00
Well-Known Member
I'm in the middle of fermenting a saison using the notoriously fickle WLP565. I've gotten it down to 1.020 from 1.060 after two weeks. I have it going at 85F, and I still expect some drop in gravity. But I want to have some backup on hand in case I can't get it down any more. I was thinking US-05, but I have some questions.
Is this a good yeast to use for this purpose?
Will there be enough fermentables left?
Do I need to rehydrate the yeast (believe it or not I have never used a dry yeast before).
Thanks!
Is this a good yeast to use for this purpose?
Will there be enough fermentables left?
Do I need to rehydrate the yeast (believe it or not I have never used a dry yeast before).
Thanks!