lawle102
Well-Known Member
- Joined
- Nov 22, 2011
- Messages
- 125
- Reaction score
- 4
So I have Saison I brewed back in early December. I let is ferment down as far as it could with WLP644. This took it to about 1.016 by early January. I then hit it with some WLP650 Brett and let it sit till now.
The grav is down to 1.000 and I think it tastes pretty good. I am worried that there isn't enough active yeast left after that long of a period to carbonate in bottles.
Should I take some Saison yeast I harvested and pitch it in during bottling to ensure carbonation?
The grav is down to 1.000 and I think it tastes pretty good. I am worried that there isn't enough active yeast left after that long of a period to carbonate in bottles.
Should I take some Saison yeast I harvested and pitch it in during bottling to ensure carbonation?