Hey guys! I plan on brewing a rye Saisontonight with a OG of about 1.066. The problem is, the yeast that I ordered,
What I wanting to do is either one of two things, either mix the yeast with this one here when I pitch into primary, or I could wait until the sassion yeast hits its "stall point" then pitch the other yeast.
Does anyone have any advice on this matter, any recommendations? I can't really control the temp very well perhaps outside of sticking the carboy in 5 gallon bucket and adding hot water.
is notorious for stalling out at 1.035 then taking months to finish to 1.010 or below and requiring much care to keep an elevated temp of around 85 to 90. The description for it is below:Wyeast Labs Belgian Saison - 3724
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Fermentation will eventually finish, given time and warm temperatures.
What I wanting to do is either one of two things, either mix the yeast with this one here when I pitch into primary, or I could wait until the sassion yeast hits its "stall point" then pitch the other yeast.
EC-1118
The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.
Oenological properties and applications
The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118.
Does anyone have any advice on this matter, any recommendations? I can't really control the temp very well perhaps outside of sticking the carboy in 5 gallon bucket and adding hot water.