beersteiner2345
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- Joined
- Feb 6, 2010
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So I have two brews going right now. A Pale Ale and a Saison. The Pale Ale started at OG 1.054 on 6/12/11. It has been at 1.017 now for the last week (tested 6/27/11 and today). The Saison started at 1.053 on 6/18/11, and has been at 1.021 for the last week (tested 6/27/11 and today). These gravities are corrected for temperature.
I tested each of these when I brewed the wheat that's in my third fermenter. I tested again today, because I was transferring the Pale Ale to Secondary so I could dry hop it.
I am not as worried about the Pale ale, as it is lower and I am kegging it. But the Saison I have plans to bottle... so I want to avoid bottle bombs.
So, should I pitch some champagne yeast, or some new Saison yeasts?
I can post recipes if that will help, but I was expecting both to be under 1.015 by now and they aren't even moving at all.
I tested each of these when I brewed the wheat that's in my third fermenter. I tested again today, because I was transferring the Pale Ale to Secondary so I could dry hop it.
I am not as worried about the Pale ale, as it is lower and I am kegging it. But the Saison I have plans to bottle... so I want to avoid bottle bombs.
So, should I pitch some champagne yeast, or some new Saison yeasts?
I can post recipes if that will help, but I was expecting both to be under 1.015 by now and they aren't even moving at all.