I brewed a Saison (first ever Saison) with an OG of 1053, it has been fermenting at 88-89F for 4 weeks to the day. I used Wyeast 3724. Right now it is at 1018 and has been for a few days and im shooting for 1008 or lower. I've been swirling the bucket in an attempt to rouse the yeast to no avail. I have a competition in 4 weeks. Do I,
A - continue to rouse, maybe aerate some and hope it crawls down to 1008 or so in two weeks and keg.
Or...
B - cut my losses at this point and throw some Notty in there to really dry it up. And if I do this, do I take it off the heat now and let it cool to room temp with the Notty? Heat plus Notty equals dead yeast? Or keep it warm?
Or...
C - any other brilliant ideas from you fine brewers??
Either way I want it kegged in two weeks max, so it will have two weeks to age. Also Notty is the only yeast I have to dry it out at this point (2 hrs from LHBS) besides some 05 laying around. Am I thinking right or am I jacked up? Thanks in advance for any input.
A - continue to rouse, maybe aerate some and hope it crawls down to 1008 or so in two weeks and keg.
Or...
B - cut my losses at this point and throw some Notty in there to really dry it up. And if I do this, do I take it off the heat now and let it cool to room temp with the Notty? Heat plus Notty equals dead yeast? Or keep it warm?
Or...
C - any other brilliant ideas from you fine brewers??
Either way I want it kegged in two weeks max, so it will have two weeks to age. Also Notty is the only yeast I have to dry it out at this point (2 hrs from LHBS) besides some 05 laying around. Am I thinking right or am I jacked up? Thanks in advance for any input.