Another stuck fermentation thread

OK, so I've read a bunch of the stuck fermentation threads, but couldn't find
one obviously applicable to my situation. BTW, it's funny how they all start like an ad for viagra, "I swear this has never happened to me before."

Anyway, I usually do one week in a primary and two in a secondary. I brewed a ginger saison two weeks ago, aerated as I normally do (low-tech dumping from the brewpot into a bottling bucket and then draining through the spigot into a 6 gallon better bottle), the OG was 1.066. I pitched Wyeast Belgian Saison.

After a week in the primary, the big, nasty/beautiful krausen was falling and the bubbler stopped bubbling. I racked to the secondary and checked the gravity. It was only 1.042! I let it sit another week, and checked the gravity again, but it was still about 1.042.

Here are my initial thoughts:

1. Too cold. We're in a new house, and the basement is getting colder. I'm wondering if the yeast went to sleep in the cooler temps. The ambient air temperature is about 68F, so not bad, but maybe still slowing the yeast?

2. Racked too early. In combination with a slower fermentation, maybe I racked it off the yeast too soon, and now there isn't enough yeast in suspension to move the needle.

Something else? I know every noob with a slow fermentation jumps to the repitch solution, but I thought that in combination with raising the ambient air temp might do the trick.

Thoughts?

68 is just outside of the range for that yeast- warm 'er up and get it rippin'! Saison is a farmhouse style usually brewed during the summer months and are allowed to ferment hot to allow the yeasties to do their thing and get the correct character from the esters.

Wyeast Laboratories. Belgian Saison™ 3724

That yeast has a range from 70-95, and according to the link above, has a tendency to stick early but will eventually finish given enough time and warm enough temps. Leave the saisons for the summer next time!

Shoot. I meant to check the Wyeast site first. Sorry about that.

Thing is, since the house is new, and the basement is finished, I didn't know what to expect, temp-wise. Besides, the temps outside had been in the upper seventies before this week, when they dropped dramatically. You know, fall and all.

I'll either move the carboy upstairs or throw a heating pad behind it.

Thanks,

No need to apologize, mate. Carry on.

Warming that carboy up might do the trick.... get it up into 80s. Seriously. I know that flies in the face of traditional wisdom regarding ale fermentation temps, but those saisons need some heat. Remember, they're a farmhouse ale brewed and fermented in the height of summer- so they're gonna be HOT.