Pitched Champagne Yeast into Saison...

[igotworts]

Got it down to 1.022 after five weeks(85-90F) SG was 1.065 I under pitched Wyeast 3724 and figured it wouldn't get too low. I "cooled" it to 75F before adding the Champagne yeast- should I rouse it with the Champagne Yeast or will it take off on its own?

 

[erikpete18]

I wouldn't bother rousing it, just a chance for oxidation. If the champagne yeast is going to do anything it will figure it out soon enough. I wouldn't be surprised if you've still got plenty of sugars there for it to munch on, so hopefully it gets it nice and dry!