cmcquistion
Member
I'm following Jamil Zanashef's recipe for a Saison and it involved starting the fermentation at 20C for 2 days, then raising 1 degree C for 7 days. I'm at day 10. I just checked the gravity and it was supposed to finish at 1.006, but it is already 1.000!
This may be good, since Saison is supposed to finish very dry, but I won't be able to bottle for a few more days.
I'm concerned about the gravity lowering any more (since it is a little too low already) and I'm also concerned about the cloudiness of the beer. From what I understand, a little cloudiness may be appropriate for this style, but it is pretty darn cloudy!
Should I cold-crash this beer for a few days to stop fermentation and promote clearing? If so, what temp?
*EDIT* OG was 1.065. FG supposed to be 1.006. I used White Labs Saison WLP 565 yeast and 1.8L starter. 5.5 gallon batch.
*EDIT 2* I bottle-condition and don't keg, so I can't afford to kill the yeast or I won't be able to carbonate.
This may be good, since Saison is supposed to finish very dry, but I won't be able to bottle for a few more days.
I'm concerned about the gravity lowering any more (since it is a little too low already) and I'm also concerned about the cloudiness of the beer. From what I understand, a little cloudiness may be appropriate for this style, but it is pretty darn cloudy!
Should I cold-crash this beer for a few days to stop fermentation and promote clearing? If so, what temp?
*EDIT* OG was 1.065. FG supposed to be 1.006. I used White Labs Saison WLP 565 yeast and 1.8L starter. 5.5 gallon batch.
*EDIT 2* I bottle-condition and don't keg, so I can't afford to kill the yeast or I won't be able to carbonate.