FG too soon

[slowbrew16]

I just got back to home brewing after a 10 year layoff. I wanted to do a Brewers Best Belgian Saison as that is my favorite beer style as of late. Everything was well sanitized. I pitched the yeast at 70 degrees and my OG was right on at 1.052. My basement storage temp was 65 degrees. I had little of no activity in 48 hrs. Brought it upstairs and increased temp to 73 degrees. Still nothing. Re-pitched another pack of yeast. 24 hrs later had some activity but the next morning nothing. Day 4, My hydrometer read 1.010 which was the reading I should of got for my FG. This seems way too soon. Day 7, I transferred into my secondary fermenter. Where do I go from here? Is this a "lost cause" or should I wait it out and for how long? I don't want to waste my time bottling this if it is a dud.

 

[Yooper]

I just got back to home brewing after a 10 year layoff. I wanted to do a Brewers Best Belgian Saison as that is my favorite beer style as of late. Everything was well sanitized. I pitched the yeast at 70 degrees and my OG was right on at 1.052. My basement storage temp was 65 degrees. I had little of no activity in 48 hrs. Brought it upstairs and increased temp to 73 degrees. Still nothing. Re-pitched another pack of yeast. 24 hrs later had some activity but the next morning nothing. Day 4, My hydrometer read 1.010 which was the reading I should of got for my FG. This seems way too soon. Day 7, I transferred into my secondary fermenter. Where do I go from here? Is this a "lost cause" or should I wait it out and for how long? I don't want to waste my time bottling this if it is a dud.

I've had beers ferment out overnight my self, when pitched warm (and 70 is pretty warm). No problem.

Bottle when clear.

 

[khawk95]

Sounds like you made beer.

RDWHAHB



Roed Haus Brewery

 

[slowbrew16]

For more info on my brewing process, I used a candy thermometer to check my wort temps. It was a constant 150-160 degrees. The only thing I think I messed up on was the Brewers Best "tip" to increase the volume of water to 2.5 gallons minimum. (I forgot that step) Seeing it was a "tip" did it really matter? Other than that, I followed the directions to the "T" My local supplier aid this type of yeast likes warmer temps though the directions stated "64-70" degrees"