So...even with all the warnings, I decided to go with this yeast for my recent Saison. Big mistake. It's been stalled out at 1.027 for the past 9+ days. I've taken 3 consecutive readings over this time period, and it hasn't budged at all.
I have no idea what other people are doing to get this yeast to work for them. Perhaps this yeast just likes specific sugars from different malts and adjuncts that weren't present in my brew...I don't know. Either way, I seem to have not lucked out in getting this one to play nice.
I pitched at 80F and have kept it there for the first week. It fizzled out 4 days after pitching. It was pretty much done 12 hours after pitching, but dropped a few more points in the next 3 days. But for the past 9+ days it hasn't gone anywhere and is stuck at 1.027. I've slowly ramped up the temp to 90F over this time as well.
At this point, I'm probably not going to use this yeast again since it just wastes my time.
Would it be safe to assume that after 9+ days of absolutely no activity that it's not going to start back up again?
If so, I've never had this issue before and have no experience pitching a secondary strain so I have a few questions.
1. Should I transfer to secondary before pitching a secondary yeast?
2. What yeast would be preferable? US-05 or some kinda Brett? When pitching another yeast, I assume I should lower the temp of the carboy to that of the secondary yeast's preferable temp range before pitching, correct?
3. Anything special about pitching a secondary or just toss it in and leave it? Should I swirl it up or anything?
At this point, I think I've been fairly patient and it hasn't gone anywhere for 9+ days.
Thanks for the help guys!
cheers,
Julian
I have no idea what other people are doing to get this yeast to work for them. Perhaps this yeast just likes specific sugars from different malts and adjuncts that weren't present in my brew...I don't know. Either way, I seem to have not lucked out in getting this one to play nice.
I pitched at 80F and have kept it there for the first week. It fizzled out 4 days after pitching. It was pretty much done 12 hours after pitching, but dropped a few more points in the next 3 days. But for the past 9+ days it hasn't gone anywhere and is stuck at 1.027. I've slowly ramped up the temp to 90F over this time as well.
At this point, I'm probably not going to use this yeast again since it just wastes my time.
Would it be safe to assume that after 9+ days of absolutely no activity that it's not going to start back up again?
If so, I've never had this issue before and have no experience pitching a secondary strain so I have a few questions.
1. Should I transfer to secondary before pitching a secondary yeast?
2. What yeast would be preferable? US-05 or some kinda Brett? When pitching another yeast, I assume I should lower the temp of the carboy to that of the secondary yeast's preferable temp range before pitching, correct?
3. Anything special about pitching a secondary or just toss it in and leave it? Should I swirl it up or anything?
At this point, I think I've been fairly patient and it hasn't gone anywhere for 9+ days.
Thanks for the help guys!
cheers,
Julian