Well im sitting here racking my brain on what I want to do with a saison I brewed. OG was 1.086 and right now im only at 1.032 only 60% attenuation, from a yeast that is suppose to have 75-80%. After the krausen dropped I tried raising the temp a little more, but never took off again. Beer taste great, but I wanted a dyer beer. So im thinking either, pitching some dry yeast to try and finish the job, other option is to throw in some Brett that I have lying around, but really dont want to do that cause I want to drink this one some time soon.. Other option is just to leave it alone. What would you do? Also anyone else had this problem with this yeast? I went with the saison II yeast because of the problems I have read about the Saison I yeast not producing a dry beer.