Saison didn't fully attenuate. Thinking of adding some Brett.

So my saison quit at 1.016. I tried adding some champagne yeast, but that didn't do anything. I was thinking turning it into a brett saison. Will the champagne yeast cause any problems?

What saison yeast did you use?

Do a search for "saison yeast" and that should turn up plenty of info on getting your beer to finish out.

The general consensus is to get the temperature up (I use a water bath with an aquarium heater) and swirl the fermenter (no splashing!) to get the yeast into suspension.

Merry Christmas!

I'm going to be the dissenter and say funk it up!

I had to get mine to over 90 to finish up.

BigRob said:

What saison yeast did you use?

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I used the Wyeast 3726 farmhouse ale. Started at 68 and ramped it up to 82. It tastes awesome, just not dry enough.

hogwash said:

Do a search for "saison yeast" and that should turn up plenty of info on getting your beer to finish out.

The general consensus is to get the temperature up (I use a water bath with an aquarium heater) and swirl the fermenter (no splashing!) to get the yeast into suspension.

Merry Christmas!

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Merry Christmas!. I should have provided some more info. I pretty much did exactly what you said. I used my ferm fridge with a hair dryer to slowly ramp the temp from 68 to 82 over the course of a few days. It stayed at 82 for a week and stuck at 1.016.

all grain or extract/ what temp did you mash at/ post your recipe.

BrakeleyBrewing said:

Merry Christmas!. I should have provided some more info. I pretty much did exactly what you said. I used my ferm fridge with a hair dryer to slowly ramp the temp from 68 to 82 over the course of a few days. It stayed at 82 for a week and stuck at 1.016.

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Ah, well I got nothin' for ya then.

Tinga said:

all grain or extract/ what temp did you mash at/ post your recipe.

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It was the saison extract kit from northern brewer, but I swapped the normal Belgian yeast for the private collection farmhouse ale yeast. I then followed the fermentation schedule from Brewing Classic Styles. Started at 68, then got it to 82 in a few days, left it there for almost 2 weeks. The last week or so it didn't budge from 1.016.