guitarsophist
Member
I have a Saison that has been in primary for four weeks. It got to 1.020 in three weeks. I swirled it around and moved it to a warmer room, about 78 degrees, but it stayed at 1.020 and did nothing for a week. I used WLP 568 Saison blend. I don't have any dry yeast around, but I have a Belgian pale ale that is about ready to bottle. That one has Wyeast 1388 Belgian Strong. I am thinking about bottling the pale ale, removing some of the yeast cake and then putting the Saison on the remainder. Has anyone tried this for a stuck fermentation? What do you folks think? Would it work?
I am a newbie. The Saison is my fourth batch.
Thanks,
John
I am a newbie. The Saison is my fourth batch.
Thanks,
John