So I have a saison that started at about 1.070 as I recall and it's down to 1.010 right now and it's still bubbling. That's 86% attenuation already! Should I go ahead and cold crash it and stick in bottles for my tap-a-draft?
Wait until it's done fermenting, and then wait at least another week before bottling. And use a hydrometer to figure out when that is (lots of things can affect whether the airlock bubbles).
So you're saying wait until the gravity stops dropping regardless?
Enter your email address to join: