I'm looking for some advice on how best to dry out my Saison. OG was 1.068 and I just measured my first reading ten days later at 1.020. I think that comes out to damn near 70% attenuation, which is good, but I'd like this thing to be bone dry. I used White Labs 565 (Saison I) which appears to top out at 75%. The sample was quite good, nice esters and a delicate malt profile with just a bit of sweetness.
Should I make a 1056 starter or could I re-hydrate 05 and add to a starter? Should I pitch it right to the primary? I also have some Montrachet left over.
This is my first Saison and the first time I plan to pitch more than once on a beer. I'll plan to let it sit another week and then make a call. Recipe attached as bsm.
Any thoughts are much appreciated.
View attachment Saison du Wood.bsm
Should I make a 1056 starter or could I re-hydrate 05 and add to a starter? Should I pitch it right to the primary? I also have some Montrachet left over.
This is my first Saison and the first time I plan to pitch more than once on a beer. I'll plan to let it sit another week and then make a call. Recipe attached as bsm.
Any thoughts are much appreciated.
View attachment Saison du Wood.bsm