Hello all!
I am brewing a batch using Wyeast Labs belgian saison 3724. The OG was 1.047 and during the first three days it was VERY active to the point where I needed to use the blowoff hose. After it subsided, I put the airlock back on and it fermented happily for a week. A week later, all bubbling in the lock was pretty much nonexistent and things had settled out quite a bit. During fermentation I held the temp at about 78, which was the average of the recommended range for the yeast I used.
At this point I felt it was ready for secondary. Like a fool, I transferred it into my secondary carboy WITHOUT checking the Gravity first! Dumb. The gravity read 1.040. Yikes. I did some research online and discovered that others who used Wyeast Labs belgian saison 3724 had the same issue. The beer would start out with a bang and then stall at around 1.040 - 1.035. Their solution was to increase the temp of the fermentation to 80F (which is the higher end of the recommended range), and agitate the beer to re-suspend the yeast in the wort. So now I have my beer in the secondary carboy. So I pulled the Krausen off the bottom of the primary and pitched it back into the wort in the secondary carboy. I am stepping up the temp on the beer using a heating pad and am crossing my fingers that the yeast returns to an active state.
Would anyone have done anything different in this situation? I know I made the mistake by not checking the Gravity prior to transferring vessels. I just hope things work out alright.
I am brewing a batch using Wyeast Labs belgian saison 3724. The OG was 1.047 and during the first three days it was VERY active to the point where I needed to use the blowoff hose. After it subsided, I put the airlock back on and it fermented happily for a week. A week later, all bubbling in the lock was pretty much nonexistent and things had settled out quite a bit. During fermentation I held the temp at about 78, which was the average of the recommended range for the yeast I used.
At this point I felt it was ready for secondary. Like a fool, I transferred it into my secondary carboy WITHOUT checking the Gravity first! Dumb. The gravity read 1.040. Yikes. I did some research online and discovered that others who used Wyeast Labs belgian saison 3724 had the same issue. The beer would start out with a bang and then stall at around 1.040 - 1.035. Their solution was to increase the temp of the fermentation to 80F (which is the higher end of the recommended range), and agitate the beer to re-suspend the yeast in the wort. So now I have my beer in the secondary carboy. So I pulled the Krausen off the bottom of the primary and pitched it back into the wort in the secondary carboy. I am stepping up the temp on the beer using a heating pad and am crossing my fingers that the yeast returns to an active state.
Would anyone have done anything different in this situation? I know I made the mistake by not checking the Gravity prior to transferring vessels. I just hope things work out alright.