deepsouth
Well-Known Member
i used the wyeast belgian saison yeast and both packs "blew up" when i smacked them and i pitched them at about 75 degrees. fermentation started fast and furious and seemed to slow considerably within 48 hours.
my buddy said that he heard talk at the AHA conference that people were having trouble with this yeast.
i've already transferred it into a five gallon carboy, but i'm not giving up on this...
i'm thinking i should transfer it back over into the larger carboy and pitch some other yeast onto it along with some yeast nutrient and give it a little swirl and then let it just do it's thing a few weeks.
1. is this a good idea?
2. if it is, what yeast should i use? i'm real hesitant to go with the belgian saison yeast again.
3. if it's not, what do you recommend?
thanks in advance for your time.
my buddy said that he heard talk at the AHA conference that people were having trouble with this yeast.
i've already transferred it into a five gallon carboy, but i'm not giving up on this...
i'm thinking i should transfer it back over into the larger carboy and pitch some other yeast onto it along with some yeast nutrient and give it a little swirl and then let it just do it's thing a few weeks.
1. is this a good idea?
2. if it is, what yeast should i use? i'm real hesitant to go with the belgian saison yeast again.
3. if it's not, what do you recommend?
thanks in advance for your time.