BackAlleyBrewingCo
Well-Known Member
Hi,
There's a lot of talk about people having trouble getting the traditional Saison yeasts (WL 565, Wyeast 3724) to hit their target FGs, and I was wondering if a way to help this yeast along would be to hold off doing any sugar additions until the end of primary fermentation, after the bulk of the malt fermentables have been consumed. My thinking is:
There's a lot of talk about people having trouble getting the traditional Saison yeasts (WL 565, Wyeast 3724) to hit their target FGs, and I was wondering if a way to help this yeast along would be to hold off doing any sugar additions until the end of primary fermentation, after the bulk of the malt fermentables have been consumed. My thinking is:
- Fermenting the malts and adjunct sugar together may cause the yeast to get 'lazy' when consuming the easier to digest adjuncts, and hinder the later consumption of malt fermentables.
- Since the adjunct sugars are very easy for the yeast to consume, restarting a strong fermentation after the malts are done won't be difficult.