Originally Posted by The Blow Leprechaun
I don't think there's a problem with pitching new yeast to finish something out. I know a few saison recipes recommend pitching champagne yeast if your saison yeast gives up and doesn't get there... for the last bit of fermentation, I don't think you'll get much of any character from the new yeast.
Thanks for the response. May main concern is what happens. Say I toss in some more WLP002 when the gravity is nearing completion IE 1.040 in this case, with an average attenuation of 66.5%, is it possible that the beer will go down to 1.0134. I am sure there is more variables involved since there is already yeast working in the beer when more yeast is introduced.
I am just trying to get down to the 1.020 mark or close.