Saison Advice

[BitteringAnd]

Hi guys, this is my first saison and I am a little stuck. I used Wyeast 3724(Belgian Saison) and fermented for 4 weeks in my primary. After I stopped seeing fermentation bubbles I moved to secondary. It has been sitting my my secondary for about 2 weeks and fermentation seems to be nonexistent.

My OG was 1.060
Like an idiot, I didn't check gravity before I transferred to secondary
I am now getting a gravity reading of 1.040 - Which I believe is way too high for a farmhouse saison.

Any suggestions as to what I can do from here? Would pitching some Wyeast 3711 help out. It is the french saison yeast that I heard attenuates very well, or would mixing 3724 and 3711 be a poor mix? Please let me know what you think.

All fermentation temps have been between 85-90f btw

Cheers

 

[sptaylor70]

There are lots of people who mix 3711 with 3724, since the Belgian is notoriously finicky. Mostly what I've seen is things like 1-2 Tbsp. of French with a whole package of Belgian.

 

[flars]

Do you have yeast at the bottom of the secondary vessel? What temperature is the beer? Did you harvest the 3724?

 

[RM-MN]

Are you testing the gravity with a refractometer or hydrometer?

 

[DonRikkles]

Did you measure your mash temp? Did it get too high, by chance?

 

[pdxal]

If you've left it that long fermenting, and at 85-90, I'd bet you are measuring your gravity with a refractometer and need to correct for alcohol. Sean Terrill has a good correction tool online.

 

[BitteringAnd]

I threw a little 3711 in there and within 12 hours fermentation was going full speed again. Thanks everyone for offering some help.

Cheers

 

[helibrewer]

I have had good success with adding 3711 after high krausen. I usually start with WLP565.