I brewed what I call a "Super Saison" (OG-> 1.088) October 31st, about a month ago. The beer is still in the primary and sitting at ~ 1.030 SG. I am using wyeast 3724 which I have read, both here and on wyeast's, to hang around 1.035 for awhile before finishing. How long is "awhile"?
Also listed on the wyeast website is the apparent attenuation range of 76-80%. I'm sitting around 69% apparent attenuation currently and I am getting anxious to Xfer to the secondary to clear then bottle. The fermentation started at 65* and slowly ramped up to ~70*.
Listed below is my recipe as well as a link to the graph of my gravity checks. By this graph approximation, I will reach my final gravity after ~50 days. Does this seem like too long to anyone else? Should I just Xfer it and not have the dry finish that Saison's demand? Am I screwed to have a sweet saison?
RECIPE TITLE:
Saison
RECIPE SIZE:
quantity="4.0 gal"
GRAIN BILL:
Belgian pilsener quantity="10.00 lb" extract="1.037" color="1.8" type="Grain" use="Mashed
Belgian wheat quantity="3.00 lb" extract="1.038" color="1.8" type="Grain" use="Mashed
CaraVienne quantity="1.00 lb" extract="1.034" color="22" type="Grain" use="Mashed
HOPS BILL:
Kent Golding quantity="1.00 oz" alpha="5.1" time="60" type="Pellet
Styrian Golding quantity="1.00 oz" alpha="4" time="45" type="Pellet
Saaz quantity="1.00 oz" alpha="3.5" time="30" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="15" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="10" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="5" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="0" type="Pellet
MASHING NOTES
130F for 30 mins.
152F for 45 mins.
158F for 10 mins.
http://picasaweb.google.com/lh/photo/HydjaQFtmLi4thJro8JHNA?feat=directlink
Also listed on the wyeast website is the apparent attenuation range of 76-80%. I'm sitting around 69% apparent attenuation currently and I am getting anxious to Xfer to the secondary to clear then bottle. The fermentation started at 65* and slowly ramped up to ~70*.
Listed below is my recipe as well as a link to the graph of my gravity checks. By this graph approximation, I will reach my final gravity after ~50 days. Does this seem like too long to anyone else? Should I just Xfer it and not have the dry finish that Saison's demand? Am I screwed to have a sweet saison?
RECIPE TITLE:
Saison
RECIPE SIZE:
quantity="4.0 gal"
GRAIN BILL:
Belgian pilsener quantity="10.00 lb" extract="1.037" color="1.8" type="Grain" use="Mashed
Belgian wheat quantity="3.00 lb" extract="1.038" color="1.8" type="Grain" use="Mashed
CaraVienne quantity="1.00 lb" extract="1.034" color="22" type="Grain" use="Mashed
HOPS BILL:
Kent Golding quantity="1.00 oz" alpha="5.1" time="60" type="Pellet
Styrian Golding quantity="1.00 oz" alpha="4" time="45" type="Pellet
Saaz quantity="1.00 oz" alpha="3.5" time="30" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="15" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="10" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="5" type="Pellet
Saaz quantity="0.50 oz" alpha="3.5" time="0" type="Pellet
MASHING NOTES
130F for 30 mins.
152F for 45 mins.
158F for 10 mins.
http://picasaweb.google.com/lh/photo/HydjaQFtmLi4thJro8JHNA?feat=directlink