Hey y'all! I'm new to homebrewing as well as this site. Both totally cool stuff!!
I just started a batch of saison w/ WLP 565 Saison I yeast. I pitched the yeast 42 hours ago and it's still crankin'. It's been fermenting in a room at 80-82 deg. I've read lot's of different things about when to rack w/ this yeast to the secondary fermentor - everything from 2-3 days to a month or more.
My question is this: How do I know when to transfer to the secondary fermentor??? I've read/heard that this yeast takes patience. It just seems that some folks want it to spend more time in the primary vs the secondary fermentor, and I'm a bit confused over the right approach. BTW, OG was about 1.049. I've read that with this yeast, if patient, it can get to a TG of < 1.010.
Any advice would be appreciated. Thanks in advance for your help...
I just started a batch of saison w/ WLP 565 Saison I yeast. I pitched the yeast 42 hours ago and it's still crankin'. It's been fermenting in a room at 80-82 deg. I've read lot's of different things about when to rack w/ this yeast to the secondary fermentor - everything from 2-3 days to a month or more.
My question is this: How do I know when to transfer to the secondary fermentor??? I've read/heard that this yeast takes patience. It just seems that some folks want it to spend more time in the primary vs the secondary fermentor, and I'm a bit confused over the right approach. BTW, OG was about 1.049. I've read that with this yeast, if patient, it can get to a TG of < 1.010.
Any advice would be appreciated. Thanks in advance for your help...