Is my Saison ready for bottling?

Hello! I'm new to the forum, so this question could have been answered already (although I couldn't find the answer, though!).

Anyway... I'm brewing a Saison and it is on the secondary fermenter. Gravity reads 1.008 and should be ready for bottling. BUT the airlock is still bubbling around once every 15 sec. Is it ready to bottle? what can happen if there is still fermentation going on? should I wait more time? Will I jeopardize the wort if I wait one more week?

Tks!

Mao

Check the gravity over the next few days and see if it changes at all. Nothing wrong with letting it sit a little longer...

Airlock activity doesn't mean fermentation. That could easily just be dissolved Co2 rising to the surface. Wait three days and check it again. If the gravity is the same then you're probably ready to go. 1.008 is a pretty common FG for a saison, but I've had a couple that got down to 1.006.

Which yeast did you use? My saison gets down to 1.000 if I leave it for a while. I use Wyeast 3711.

Thanks! I will wait then a couple of days and review the S.G. If there are no more changes, then it is time for bottling. I was worried about the bubbling, because it is a LOT of bubbling that I can see in the carboy.

ChshreCat said:

Which yeast did you use? My saison gets down to 1.000 if I leave it for a while. I use Wyeast 3711.

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I don't have the description on hand, but I think it is Wyeast #3724. Fermentation temp is very low due to the winter (aprox 70F - 75F).

3724 has fermented down to 1.003 for me on both the occasions that I used it. One was even at 70F. I would do as others have recommended. Check the gravity for 3 days and if the gravity hasn't changed in those 3 days go ahead and bottle.

I'll check the gravity tomorrow evening. I'll let you know!! Tks!!

ChshreCat said:

Which yeast did you use? My saison gets down to 1.000 if I leave it for a while. I use Wyeast 3711.

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At what temperature do you mash? I love the 3711 but have never gotten it to 100% attenuation.

Mhhh... I just check and I used 3711. I was confused. Anyway, in either case I'll check s.g. tomorrow and will leave a feedback.

Homebrewtastic said:

At what temperature do you mash? I love the 3711 but have never gotten it to 100% attenuation.

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145-148 or so and one lb of sugar. Dries it out nicely.

I shoot for lower, but don't always hit it.

edit: to be honest, if I'm under 150 I'm happy.

Crazy how everyone's end results can be different. I do the exact same (this last was mashed at 147), 1lb sugar, big healthy starter and it got down to 1.006.

Homebrewtastic said:

Crazy how everyone's end results can be different. I do the exact same (this last was mashed at 147), 1lb sugar, big healthy starter and it got down to 1.006.

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How long in primary?

i am very interested in this thread because I have the 3711 yeasty beasties chowing through a Saison right now. Hungry little buggers.

I am curious just how low they will go.

ChshreCat said:

How long in primary?

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Three weeks. I usually hit my FG on a saison in 6 days when using that sweet sweet 3711. My typical saison procedure is 2 days at 68 then ramp up to 75. By the time I hit 75 I'm usually at .006 - .008. About 2 weeks later the beer is at the same gravity. I don't bother with secondary. I don't see the point.

Don't get me wrong. I'm not complaining. I make a kick ass saison. I was just wondering how you got that 100%AA. Because that is nuts.

Homebrewtastic said:

Three weeks. I usually hit my FG on a saison in 6 days when using that sweet sweet 3711. My typical saison procedure is 2 days at 68 then ramp up to 75. By the time I hit 75 I'm usually at .006 - .008. About 2 weeks later the beer is at the same gravity. I don't bother with secondary. I don't see the point.

Don't get me wrong. I'm not complaining. I make a kick ass saison. I was just wondering how you got that 100%AA. Because that is nuts.

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Try adding a pound or so of sugar disolved in water about three days into the fermentation.

Already do that. Even though the saisons I typically brew are table strength. In fact I've brewed the same recipe putting the sugar in the boil and strait into the fermenter. The only difference noted was faster fermentation on the one with the sugar added later. But the attenuation was the same. Of course if I was doing a higher alcohol saison adding the sugar into the fermenter later would be very important.

Could just be your recipe. Might have more unfermentables than mine has.

ChshreCat said:

Could just be your recipe. Might have more unfermentables than mine has.

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Could be. I do use a 1/4lb of 120l for some color. Again I'm not complaining. I love my saisons. As long as I get them under 1.010 I'm happy. I was just curious how you managed to get it that low.

Is your recipe all base malt?

Homebrewtastic said:

Could be. I do use a 1/4lb of 120l for some color. Again I'm not complaining. I love my saisons. As long as I get them under 1.010 I'm happy. I was just curious how you managed to get it that low.

Is your recipe all base malt?

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Pils, munich, wheat and some LME.

S.G. Constant at 1.008. Last night I bottled! Thanks for the input and tips!!!

Right on!