done, thanks. i had to turn the heat on in the house to bring the temps up in the basement to 70.9. i'm not going to touch it for 10 more days, then take another reading.
Originally Posted by Loup
shake it gently to get the yeast suspended again, maybe warm it up a little. If I remember correctly, the yeasts used in Biere de gardes and saissons are prone to stalling.