Here is my problem, early in Feb. I brewed a beer and pitched Wyeast Belgian Saison (3724) along with a pack of Brett B. After about a week I started doing a couple tests, it had gone from 1.052 to about 1.041 and had stopped there. I then racked to a secondary and left it alone for a little over a month only to test it and see it still sitting at 1.041.
So at that point I figured the sacch. strain had overrun the brett, the brett flocced out and when I racked I left it behind. To fix this problem I pitched a vial of Brett C. I had laying around, sealed it up and walked away.
Another month goes by and I give it another test, still sitting right at 1.041 and that brings me to the twist. Shortly after I pitched the vial of C. I discovered that the thermometer I had used to set mash temp was reading 16 degrees high at freezing, and about 10 high at boiling.
I had set mash temp at about 155 for this beer, so worst case I actually mashed at 139, best case 145, it was probably somewhere in between the two. Currently the beer has no dregs in it and my next planned move was to pitch some J.P. dregs.
My question is, should I continue to attempt to finish this one out, or am I just wasting good dregs and fermentation space.
Also, this was my recipe, I usually hit about 72% (and did for this wort) and brew 5 gallons. Thoughts?
8 lb belgian pils
2 lb wheat
1 lb caravienne
.5 oz perle at 60 minutes
.5 saaz added intermittently starting at 15 minutes with about .2 oz added at flameout
So at that point I figured the sacch. strain had overrun the brett, the brett flocced out and when I racked I left it behind. To fix this problem I pitched a vial of Brett C. I had laying around, sealed it up and walked away.
Another month goes by and I give it another test, still sitting right at 1.041 and that brings me to the twist. Shortly after I pitched the vial of C. I discovered that the thermometer I had used to set mash temp was reading 16 degrees high at freezing, and about 10 high at boiling.
I had set mash temp at about 155 for this beer, so worst case I actually mashed at 139, best case 145, it was probably somewhere in between the two. Currently the beer has no dregs in it and my next planned move was to pitch some J.P. dregs.
My question is, should I continue to attempt to finish this one out, or am I just wasting good dregs and fermentation space.
Also, this was my recipe, I usually hit about 72% (and did for this wort) and brew 5 gallons. Thoughts?
8 lb belgian pils
2 lb wheat
1 lb caravienne
.5 oz perle at 60 minutes
.5 saaz added intermittently starting at 15 minutes with about .2 oz added at flameout