Guidry
Well-Known Member
Brewed a Saison which had an OG of 1.048 and used a 1.5l starter of WLP566 (Saison II). Airlock activity slowed to about a bubble every 10 seconds on Saturday and I took a reading. Showed 1.010 and the same again yesterday. I'd really like to get this a little lower and I read on BYO the suggestion of using a champagne yeast later in fermentation. Have a couple of questions:
1. Should I add it now, in the primary? (Seems like it, but wanted to make sure)
2. Should I add an entire packet? Hydrate first? I would like to drop it a few more points, but not down to nothing.
Any other opinions about this idea in general are welcome.
Thanks
1. Should I add it now, in the primary? (Seems like it, but wanted to make sure)
2. Should I add an entire packet? Hydrate first? I would like to drop it a few more points, but not down to nothing.
Any other opinions about this idea in general are welcome.
Thanks