brewinginct
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- Apr 26, 2009
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I'm brewing a saison using the White Lab 565 and it's been 8 days since I pitched the yeast. The guy at my LHBS said that this yeast usually stalls so I should transfer to secondary and add some belgian candi sugar once activity died down and the gravity is 1.030, to start up fermentation and get it to finish with a lower gravity/dryer
The krausen fell overnight and airlock activity has gone from a bubble every few seconds to a bubble every 20-30 seconds. I haven't done a gravity reading but I'm assuming if activity is this slow then the yeast is stalled and I should rack it. Does it sound like it's time to rack to secondary?
I saved a tablespoon of the belgian candi sugar from when I was brewing to add to the secondary, just to help get this to finish fermenting quick and dry.
Should I mix the sugar with a cup of water and bring it to a boil to sanitize everything, similar to how you prepare sugar for bottling? Is one cup of water enough? And should I let the water/sugar cool down before adding to secondary?
Thanks
The krausen fell overnight and airlock activity has gone from a bubble every few seconds to a bubble every 20-30 seconds. I haven't done a gravity reading but I'm assuming if activity is this slow then the yeast is stalled and I should rack it. Does it sound like it's time to rack to secondary?
I saved a tablespoon of the belgian candi sugar from when I was brewing to add to the secondary, just to help get this to finish fermenting quick and dry.
Should I mix the sugar with a cup of water and bring it to a boil to sanitize everything, similar to how you prepare sugar for bottling? Is one cup of water enough? And should I let the water/sugar cool down before adding to secondary?
Thanks