BrakeleyBrewing
Active Member
So my saison quit at 1.016. I tried adding some champagne yeast, but that didn't do anything. I was thinking turning it into a brett saison. Will the champagne yeast cause any problems?
What saison yeast did you use?
Do a search for "saison yeast" and that should turn up plenty of info on getting your beer to finish out.
The general consensus is to get the temperature up (I use a water bath with an aquarium heater) and swirl the fermenter (no splashing!) to get the yeast into suspension.
Merry Christmas!
Merry Christmas!. I should have provided some more info. I pretty much did exactly what you said. I used my ferm fridge with a hair dryer to slowly ramp the temp from 68 to 82 over the course of a few days. It stayed at 82 for a week and stuck at 1.016.
Tinga said:all grain or extract/ what temp did you mash at/ post your recipe.
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