Haven't posted here in a while, though I often lurk. I've got a saison in primary for about three weeks now. Recipe as follows:
3 gallon batch
Wyeast 3724 Belgian Saison
5 lbs. Bavarian Pilsener, 2 row, (Partial Mash)
1 lb. Pilsen Light DME, Breiss (late addition)
1lb. Bavarian Wheat DME, Breiss (late addition)
1.25ish oz. Saaz, Czech, 4% AA Bittering (60 min)
.75ish oz. Saaz, Czech, 4% AA Aroma (15-10 min)
8 oz. Corn Sugar
1 tsp. Irish Moss
I mashed at around 148-150F. I forgot to take a gravity reading but some software I tried suggested it ought be around 1.079. It predicted an FG of 1.017. Trying to apply what I've read I pitched the 3724 at around 75F and let it ramp up to 85-90F. It went all out for about three days and then stalled, probably due to the fact that the ambient temp dropped significantly. I warmed it back up and pitched some champagne yeast because, you know, I had some. It seemed to start back up again as of 8/22, it's been at about 1.012 and is clearing despite my attempts to rouse the yeast. It tastes pretty good.
My question is that 1.012 is certainly not "bone dry" as per the style and the reports I've heard about 3724 say you ought to be able to get down farther.
My questions is would there be anything wrong with adding some yeast energizer to it at this point or could that result in off flavors? I know I should just let it sit for another 4 weeks or so, but I'm just getting over some infection issues in my batches (this one seems ok) and I'm wary of letting this sit around at 75ish degrees. I could lower the temp to something more sane like 65F, but I'm thinking neither the champagne yeast nor the 3724 is going to accomplish much at that temperature. Thoughts?
3 gallon batch
Wyeast 3724 Belgian Saison
5 lbs. Bavarian Pilsener, 2 row, (Partial Mash)
1 lb. Pilsen Light DME, Breiss (late addition)
1lb. Bavarian Wheat DME, Breiss (late addition)
1.25ish oz. Saaz, Czech, 4% AA Bittering (60 min)
.75ish oz. Saaz, Czech, 4% AA Aroma (15-10 min)
8 oz. Corn Sugar
1 tsp. Irish Moss
I mashed at around 148-150F. I forgot to take a gravity reading but some software I tried suggested it ought be around 1.079. It predicted an FG of 1.017. Trying to apply what I've read I pitched the 3724 at around 75F and let it ramp up to 85-90F. It went all out for about three days and then stalled, probably due to the fact that the ambient temp dropped significantly. I warmed it back up and pitched some champagne yeast because, you know, I had some. It seemed to start back up again as of 8/22, it's been at about 1.012 and is clearing despite my attempts to rouse the yeast. It tastes pretty good.
My question is that 1.012 is certainly not "bone dry" as per the style and the reports I've heard about 3724 say you ought to be able to get down farther.
My questions is would there be anything wrong with adding some yeast energizer to it at this point or could that result in off flavors? I know I should just let it sit for another 4 weeks or so, but I'm just getting over some infection issues in my batches (this one seems ok) and I'm wary of letting this sit around at 75ish degrees. I could lower the temp to something more sane like 65F, but I'm thinking neither the champagne yeast nor the 3724 is going to accomplish much at that temperature. Thoughts?