Saison with spices and apricot puree? Ideas?

[Jakemo]

6 days into fermentation, measures 1.014. Almost there! A little while longer! Smells like apricot, tastes fruity/spicy/sweet/tart. AWESOME.

 

[Jakemo]

So the 565 is being 565... one week ago it was 1.012, and yesterday when I was thinking about bottling it, it was 1.010.... slow, yes, but I don't know how long it will slowly ferment, and I don't want to risk bottle bombs. I need it for a tasting the first Friday of August, so I have at most another 2 weeks to let it sit...

 

[BeerLogic]

You're already at 84% attenuation with a yeast strain that isn't suppose to do more than 75%! I would say if it drops a point or less in the next week you're probably safe to bottle. Unfortunately, though, I've found that attenuation information is not always correct. It turns out, for instance, that under the right conditions Wyeast 1968, which is supposed to be a low attenuator, will get close to 80%! That was the one time I ever had bottle bombs, and what convinced me a I needed to switch to kegging.

 

[tim404]

FWIW, I brewed a low-gravity Saison with Pilsen, some oats, and some table sugar. I wanted it to finish dry. Using exclusively 565, pitched at 68, let it rise naturally, then I added heat until we got to about 85 after a week or so. Went from 1.035 to 1.002. What kind of temperature are you fermenting at?

Edit: Forgot to mention, pitched straight out of the vial, no starter. I wanted it to stress a bit to make those spicy notes. Worked like a charm.

 

[Jakemo]

FWIW, I brewed a low-gravity Saison with Pilsen, some oats, and some table sugar. I wanted it to finish dry. Using exclusively 565, pitched at 68, let it rise naturally, then I added heat until we got to about 85 after a week or so. Went from 1.035 to 1.002. What kind of temperature are you fermenting at?

Edit: Forgot to mention, pitched straight out of the vial, no starter. I wanted it to stress a bit to make those spicy notes. Worked like a charm.

I pitched at 70, kept it there for 2 days, then slapped a heating pad on it and kept it at 83-85 for a week and a half. GREAT esters. I think, with approx 84% attenuation as mentioned by the post before yours, I'll bottle it this week. Prb one final grav check before I do... if it's the same, I'll go for it.

 

[Jakemo]

Been in bottle for a couple months now, tasting awesome! Bottled at 1.010.

Would like to ferment a little warner from the get-go next time. Wouldn't mind more year flavor.

FW saaz gave a delicious flavor to this one.