Originally Posted by MNRon
I brewed a Saison~6wks ago that I'm sure didn't ferment out as it's sweet. I used Wyeast saison. It sat in a secondary for ~2wks @70degF. I don't have any gravity readings. It's been force carb'd at ~38degF for the last 3 weeks. My question is what ate my options, and what you would recommend:
1- chalk it up to experience and throw out
2- drink it sweet
3- help the yeast finish by taking out of fridge, and leaving at 70deg for a while? At 85deg for a while?
4- bleed off carbonation and toss it on a Maibock yeast cake to finish, the recarb
Other ideas or recommendations welcome.
I'm throwing this out as a suggestion, but it doesn't come from my own experience. It's an off hand idea. I know people have used corny kegs to ferment in. There's many threads explaining the process, but since I don't keg (don't have the equipment), I never paid much attention to it. Here's one starting point:
Without knowing the specific gravity currently, it would be hard to determine exactly where you are sitting.
Three options of many possible that I would try if I was in your situation are, in order of least work to most work:
1. Shake the hell out of it, bleed it, and then warm it up in the keg to >80F to finish it off.
2. Shake the hell out of it, bleed it, then pitch a vigorous starter of another yeast. In Brewing Classic Styles, Zainasheff suggests finishing with a neutral ale yeast like 1056, S-05, or WLP001 or a "dry champagne yeast" if you have attenuation issues. People have reported getting a rather splendid flavor from beginning with the dupont yeast, 3724, and finishing with French Saison 3711 which is a potent attenuator.
3. Transfer back to a sanitized carboy and then choose option 1 or option 2 in the carboy.