I have brewed a simple Saison and pitched WLP565 and WLP670. I kegged 4 gallons at FG 1.002 and transferred 1 gallon on top of Michigan peaches and Crooked Stave dregs. Following Jester Kings process I want to let this sit for two months before packaging. My question is can I drop this 1 gallon down into the low 60's to slow down yeast from consuming the sugar too fast. What I want to do is brew another Saison in February and pitch the yeast from this gallon along with a fresh pitch of Belle or 565. My thinking is if I can keep the yeast slowly eating throughout they will be healthy when I pitch into the next batch.
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