Saison (WLP 568) Stuck with acetaldehyde. Help

[Jakeedaman21]

Hey all,

I have a Saison that I brewed on 24 June that has been fermenting for 5 weeks now, and has gone from 1.063 down to only 1.019ish. Temp has been between 77-90 (let it raise temp on its own) without any big fluctuations. At the 4 week point no acetaldehyde was present, but at week 5 it came in with a vengeance. Gravity only dropped from 1.019 to 1.017 during that period, leading to the question of where did it come from?

As for the attenuation issue I was thinking of adding US-05 to it, but I seek help with the acetaldehyde. I can provide recipe and any details needed, thanks for the help!

-Jake

 

[Suthrncomfrt1884]

You may need to just let it sit for another few weeks. If it's actually acetaldehyde, then it should go away eventually. If not, you have another problem. Did you use a good starter and sufficient yeast for the job?

 

[JoePro]

While not as notorious as the Dupont strain, WLP568 is a blend of the saison yeasts and, as a result, has some Dupont strain in it, causing it to stall occasionally. This normally happens closer to that 1.020 range, which you've indicated plainly. Leave it warm and let the yeast do it's magic. They'll wake back up. Rock the carboy gently to rouse the yeast and see if they get back to it.

Is the acetaldehyde vinegary at all?

 

[Suthrncomfrt1884]

Is the acetaldehyde vinegary at all?

Acetaldehyde shouldn't taste like vinegar. It's more like bruised apples, emulsion paint, etc.

Are you thinking of acetobacter?

 

[Jakeedaman21]

It smells very pumpkin like and though it has faded slightly, it's still potent. Could adding US-05 to it help clean things up? Temp has been a steady 77ish for the past two weeks.

 

[mewithstewpid]

are you sure it is not just typical saison-funk? sweaty horse hair?

 

[beerandloathinginaustin]

Wyeast 3711 French Saison is great and I've read it's good at finishing things up. Might be worth a shot if 568 doesn't wake up.

 

[hadabar]

What prep did you do for fermentation? It'd should not take that long ferm out... Starter? Oxygen? How much? How long?

Had out been on the yeast cake for 5 wks?

 

[Jakeedaman21]

Starter with shake the crap out of it and pour back and forth for oxygen. Its been on the yeast the entire time, my worry is about infection because of the acedeltyhde presenting later in fermentation.

 

[hadabar]

Have you sampled it? ...tasted

 

[Jakeedaman21]

Yes, pumpkins. I can taste the wonderfull Saisony goodness beneath but it is masked by the pumkins.