I've currently got a batch going with the white labs saision I, which is a notoriusly bad attenuating strain. I just checked the gravity after a week of fermentation and its 1.038 from an o.g. of 1.070. The temp right now is 76F from 68F a week ago when I pitched, and I'm still slowly raising it. I have another batch going under the same conditions with another strain (Bastogne) and it attenuated 87%, which was over the max attenuation posted on the white labs site- so I know that it's just the yeast that's lagging with the saison. I'm planning on adding some active yeast in a small starter at some point, but am not sure when, if it matters (champagne yeast most likely). I figure I should probably do it now since fermentation has slowed so much, but 1.038 seemed pretty high. This is the first time I've done this, so I'm also unsure of starter size. I was thinking something small just to get the yeast active again, like 1/2 a quart.
Any thoughts?
Any thoughts?