thisisxxmyIPA
Well-Known Member
I made a saison OG -1.081
It has stalled at 1.040; I was using Wyeast 3427.
I am going to attempt to finish it up with dry champagne yeast. Is it possible to syphon off some of the partially fermented wort and make a starter using that, or should I do it more traditionally?
It has stalled at 1.040; I was using Wyeast 3427.
I am going to attempt to finish it up with dry champagne yeast. Is it possible to syphon off some of the partially fermented wort and make a starter using that, or should I do it more traditionally?