Roush
Member
I've got a mini-mash Saison in my primary right now that's been there for 12 days. The OG was 1.071, and the SG for the past 4 days has been 1.021. The recipe I used says to ferment down to 1.013 FG, but it doesn't seem to be moving. The yeast I used is WLP565 Belgian Saison. It's been fermenting at about 75 degrees, and I'll try to up the temperature a bit over the next few days.
I'm brewing a golden ale on Sunday, and just made a starter with WLP001 California Ale yeast. Should I just go ahead and move the Saison to the secondary and not worry about it, or could I use a small amount from the starter to get my fermentation going again? Would that give me some weird flavors? Thanks in advance.
I'm brewing a golden ale on Sunday, and just made a starter with WLP001 California Ale yeast. Should I just go ahead and move the Saison to the secondary and not worry about it, or could I use a small amount from the starter to get my fermentation going again? Would that give me some weird flavors? Thanks in advance.