I've got a saison that I brewed with WY3724 in early November, and it's been sitting on Yeast Bay Brussels Brett blend since mid November. I took a gravity reading two months ago and it was 1.000, so I'm assuming it'll be done (I'll take a gravity reading before I commit to bottling, just to be absolutely sure).
Am I likely to need more yeast to carbonate? I'm planning on bottling at 3.0 volumes (I've got a stash of champagne bottles). I'm assuming the answer will be "probably not, but it's better to be safe than sorry", but I thought I'd better check!
Am I likely to need more yeast to carbonate? I'm planning on bottling at 3.0 volumes (I've got a stash of champagne bottles). I'm assuming the answer will be "probably not, but it's better to be safe than sorry", but I thought I'd better check!
