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Old 07-05-2012, 12:19 AM   #1
kizzeith
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Jun 2012
victoria, mn
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We're making the NB Saison kit (extract) with an additional pound of DME and an additional pound of corn sugar (to raise gravity). OG was 1.072 and we pitched 2 packets of Wyeast Belgian Saison yeast (smack packs).

On around the 8th day of primary, I took a reading and it was at 1.040, which is where it still is today on the 11th day.

I'm doing the one thing I know I shouldn't do and panicking, does anyone have any advice? I've read other posts that suggested swirling the fermenter to get the yeast to resuspend, will that work? Should I repitch?

Also, I should note that the room temp was higher than usual due to summer, and it lingered around 73-75 degrees F.

Any suggestions are greatly appreaciated!

 
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Old 07-05-2012, 01:27 AM   #2
day_trippr
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73-75F is like the bottom of the suggested fermentation temperature range for the Wyeast Belgian Saison blend. And the behavior you're seeing seems prototypical for this yeast.

"This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90F (32C) or the use of a secondary strain can accelerate attenuation.

Origin:
Flocculation: Low
Attenuation: 76-80%
Temperature Range: 70-95F, 21-35C
Alcohol Tolerance: 12% ABV

Styles:
Saison"

I'd say it's time to pour a beer and relax...

Cheers!

 
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Old 07-05-2012, 01:46 AM   #3
helibrewer
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And turn up the heat
__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Kegged: Bourbon Barrel Imperial Stout
On Deck: German Lager

 
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Old 07-06-2012, 03:04 AM   #4
kizzeith
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Wow thank you for the replies! My fiance is my brew partner (she's a serious beer gal) and she brought home the kit. I never bothered to look at the brew time on this and I'm guessing she didn't. The standard 'recipe' from NB says 2 months--looks like it's definitely time to have a homebrew. Thanks guys!

 
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Old 07-12-2012, 03:12 AM   #5
kizzeith
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It's been another 5 days and it's been sitting at around 74 degrees--gravity hasn't decreased much. It's at 1.039 (rather than maybe 1.041). I stirred some of the sediment (slowly) off of the bottom then moved the bucket to the garage where it's sitting right at 89-90 degrees. Is this too hot for the saison yeast? Is there a max temp on this?

Any thoughts brew brothers and sisters? It's been 18 days in primary so far.

 
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Old 07-15-2012, 08:57 PM   #6
ChessRockwell
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That shouldn't be too hot for it, I'd just give it some more time there!

 
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Old 07-16-2012, 02:27 PM   #7
kizzeith
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I checked it again yesterday, which was four days after moving it outside. Gravity was at 1.022 making me feel much, much better. I'm hoping it gets down to FG soon because I'm headed out of town for 10 days next weekend and I need to rack to secondary before then.

Thanks for all the tips/reality checks!

 
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Old 07-17-2012, 12:24 AM   #8
ChessRockwell
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Quote:
Originally Posted by kizzeith View Post
I'm hoping it gets down to FG soon because I'm headed out of town for 10 days next weekend and I need to rack to secondary before then.
Why? I'd just leave it in primary! No reason to rush it off the yeast esp. with this one.

 
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Old 07-18-2012, 02:35 AM   #9
kizzeith
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Well, I leave for my honeymoon on Sunday (7/22) and don't get back until 7/30--do you think it'll be OK in the ale pale that long? This thing was brewed on 6/23, so it will have been in the primary bucket for 5 weeks by the time we return.

It was at 1.021 today. I think it's sitting in about 90-92 degree temps.

 
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Old 07-18-2012, 03:21 AM   #10
eastoak
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i am fermenting with that yeast right now and i like to keep it at the lower end of it's range, it's slow but it will finish out. if you are going away for 10 days that's a perfect opportunity to leave it in the primary and let the yeast finish out the beer. forget the secondary where you would take the beer off the yeast, they need each other right now. i would take it out of the hot garage.

 
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