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Ok. So for those who might be interested. I used Alpha Amylaze. I used 25ml. It went crazy. It dropped to 1,012 in one week time. Then it stopped around it. I guess the yeast can take only this far. It's more then I expected anyway. Thanks for all your help. It is a great experience.

After 5 days it dropped to 1,036. I'm thinking to treat it with amylase enzyme. What do you think ? I don't see this beer to pull off as a saison when I am at around 30 hehe

I forgot to thank you all for such a quick response. I'm glad I came to this forums.

Thanks ! AE seams like a good plan. I'll wait another week and then try out the AE.

Ok, so I will warm it a bit and wait another week. What about if it doesn't work after a week ? It means I created a low alcohol beverage of high gravity ? :p

I thought that the grains I used would only influence the flavor and the liquid malt would give enough sugar to convert into alkohol. So putting it simply enough : The ratio between Liquid malt and specialty grains is not good right ? So , what would you recommend ? Add sugar ? Leave it...

I was afraid about the flaked wheat being a bit of a problem but I used 5 cans of Muntons Extra pale liquid malt. That's about 16,5lb. Shouldn't this be enough to convert ?

I did it 3 days ago : I gave it a good swirl and brought it from 63F to 68F. Should I go into more higher with the temperature ?

It's around 68F

Hello all. I need help. This is the recipe I used : hops 3kg - wheat flakes 500gr - Cara crystal 500gr - Munich 5x1,5kg liquid extra pale malt (Muntons) and 2 bags of Belgian Saison liquid activator WYEAST More or less 45l (about 12gal) of wort with 1,054 . I pitched it at...