my Saison aint dryin' out!

[Brewskii]

It's a NB Surly cynic PM. Used Wyeast 3522 Belgian adenness. It's been at 74 F for 10 days (3 days with no activity in airlock). Checked gravity at a 1.017.
I roused it and waited 24 hours. No change.
I put it in the garage last night and let it warm to 80-85 F. Checked it this morning and -no change.
I roused it and am going to wait but it's looking pretty hopeless. It started at 1.046 so it's only 3.5 ABV. I thought this strain was supposed to attenuate better than this.
What now?

 

[david_42]

Hard to call without a recipe, but I'd agree that 63% is on the low side. You can try adding a cup of cane sugar to get the yeast working again.

 

[Germelli1]

Was it an extract recipe? Edit, I see PM in the OP now. I think the lack of fermentability in extract would keep any yeast strain from attenuating, but I could be wrong!

 

[cyclonite]

Agreed, the extract is probably the FG limiting factor in your batch. The problem with extract is that you don't have control over the mash temp/length for the fermentables in your wort, which will limit your FG. This is fine in most styles, but Belgians in general are a bit of an exception that you really need mash control with. The good news is that it will still taste great, just may not be EXACTLY what you were shooting for. FWIW, I have an all grain clone of Cynic in my fermenter right now that is sitting at 1.008 after 3.5 weeks, using the same yeast. I mashed at 148 for 75 minutes. I think most extracts probably shoot for the middle ground, and are probably done around 152-154.

 

[beergolf]

Extract is not the issue.

I have done six Saisons with extract and they all have gotten down to 1.004-1.005.

 

[PVH]

Extract is not the issue.

I have done six Saisons with extract and they all have gotten down to 1.004-1.005.

What's your technique?

 

[Brewskii]

Here is the recipie
http://www.northernbrewer.com/documentation/beerkits/PM-Cynic_Pro_Surly.pdf
I figure I should be happy with what I have but I will say that it was pitched with 1 activator pack and it didn't puff and went through a long lag phase 24 plus hours. I have given it every chance I can so off to secondary and I'll shoot for an AG next time ( if it don't tast like stink that is)

 

[Brewskii]

Hard to call without a recipe, but I'd agree that 63% is on the low side. You can try adding a cup of cane sugar to get the yeast working again.

Never did that b4. I don't think I'll try it this time but you peaked my interest. I assume boil sugar with a little water, cool and then add it?

 

[beergolf]

If you are stuck you might want to try adding some 3711

From the Wyeast website;

YEAST STRAIN: 3711 | French Saison

Back to Yeast Strain List

A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Origin:
Flocculation: Low
Attenuation: 77-83%
Temperature Range: 65-77F 18-25C
Alcohol Tolerance: ABV 12%

That yeast is a real beast and will chew through just about anything.

 

[Brewskii]

Update...18 days of primary with the last 5 days at 88 degrees F. With virtually no airlock activity it came down another .003 which is about another .5% ABV (FG is now 1.014 and OG 1.045) So I moved it to secondary and I have to say the taste is really satisfying. Plenty of body and flavor. I am really excited about this one even though I think the yeast was not in very good condition when I pitched and so it wasn't able to finish strong. We'll see if it advances anymore with another week to 10days in secondary but I doubt it. Thanks again to all for the advice.

 

[Brewskii]

It's fermenting again!?! After almost 2 weeks of nothing even at 90 deg. I moved this saison to secondary and low and behold 5 days later it's bubbling the air lock again and a small krausen has formed. It has been working for the last 4 days now. I am truly mystified. ( and happy) I am waiting for it to stop so I can bottle it and get a reading to see where it ends up. After 4 days of this it's
Going to be like moonshine :rockin:

 

[beerloaf]

Extract is not the issue.

I have done six Saisons with extract and they all have gotten down to 1.004-1.005.

I agree. My last Saison was with a WLP 565 which is notorious for getting stuck and not drying out. However what I did was add 1 lb of sugar to the primary after 4 days when fermentation was slowing down. I also kept it above 80*F the entire time. Mine went from 1.052 to 1.004. It also tastes amazing.

beerloaf

 

[Daedalus]

I've read that adding Champagne yeast can also help dry out beers. I've never tired this so don't take my word on how well it works.

 

[Bensiff]

+1 to 3711 if all else fails, that stuff must be related to bugs, its an absolute beast. I wouldn't go the champagne route though.