CasuarinaBrewer
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- Oct 29, 2013
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Hello,
I have a 1.075 OG Saison stuck ~1.025. It's been 3 weeks at high-temps, ~80-85F since pitching. I want to throw in some american ale yeast to dry it out.
Question: Is it absolutely necessary to move the temp down to 70F or does really matter? I suspect the answer is "yes," but I'm worried with all the alcohol already in the carboy, the S-01 cells might not respond well at a lower pitch temp. Also, would the potential esters/diacetyl from a hot S-01 pitch really show up in a stinky-ass, high ABV saison that's been sitting at warm temps for 3 weeks?
Any help would be greatly appreciated.
-stalled out singapore....
I have a 1.075 OG Saison stuck ~1.025. It's been 3 weeks at high-temps, ~80-85F since pitching. I want to throw in some american ale yeast to dry it out.
Question: Is it absolutely necessary to move the temp down to 70F or does really matter? I suspect the answer is "yes," but I'm worried with all the alcohol already in the carboy, the S-01 cells might not respond well at a lower pitch temp. Also, would the potential esters/diacetyl from a hot S-01 pitch really show up in a stinky-ass, high ABV saison that's been sitting at warm temps for 3 weeks?
Any help would be greatly appreciated.
-stalled out singapore....