Ltkenbo
Member
Hey everybody,
Fairly new to brewing, only my second brew (and my first all grain). Have some questions about fermentation.
I followed the saison recipe from this homebrewtalk post:
https://www.homebrewtalk.com/6-beginner-friendly-recipes-and-styles.html
According to the recipe:
Wyeast Belgian Saison 3724
OG: 1.040
FG: 1.009
I hit about 1.041 OG which put my efficiency around 70% and I pitched a single smack pack on 04/28 (32 days ago). Have been fermenting in my garage here in Florida in a chest freezer fermentation chamber at around 83 degrees.
On 05/23 (25 days in) I finally decided to open up the fermenter and take a reading with my refractometer. I measured 1.018, so I figured I would give it several more days and check again especially since it was still under a month. Also gave it a taste. Tastes like a saison and has a slight sweetness to it, pretty good.
Yesterday 05/29 (31 days in) I checked again. It had only dropped 1 point to 1.017.
If it was a linear rate now, it would take over a month to reach the FG - but I'm assuming it's not going to do that but is rather slowing to a stop.
So guess what I am wondering is based on people's experience with this yeast, if I check it again this Saturday (35 days in) and it hasn't budged at all since my last check, is it safe to assume fermentation has stopped? Or should I be prepared to wait several more weeks with this yeast?
If it is done, that sucks as that's like 60% apparent attenuation and pretty low ABV, but at least it tastes good.
Fairly new to brewing, only my second brew (and my first all grain). Have some questions about fermentation.
I followed the saison recipe from this homebrewtalk post:
https://www.homebrewtalk.com/6-beginner-friendly-recipes-and-styles.html
According to the recipe:
Wyeast Belgian Saison 3724
OG: 1.040
FG: 1.009
I hit about 1.041 OG which put my efficiency around 70% and I pitched a single smack pack on 04/28 (32 days ago). Have been fermenting in my garage here in Florida in a chest freezer fermentation chamber at around 83 degrees.
On 05/23 (25 days in) I finally decided to open up the fermenter and take a reading with my refractometer. I measured 1.018, so I figured I would give it several more days and check again especially since it was still under a month. Also gave it a taste. Tastes like a saison and has a slight sweetness to it, pretty good.
Yesterday 05/29 (31 days in) I checked again. It had only dropped 1 point to 1.017.
If it was a linear rate now, it would take over a month to reach the FG - but I'm assuming it's not going to do that but is rather slowing to a stop.
So guess what I am wondering is based on people's experience with this yeast, if I check it again this Saturday (35 days in) and it hasn't budged at all since my last check, is it safe to assume fermentation has stopped? Or should I be prepared to wait several more weeks with this yeast?
If it is done, that sucks as that's like 60% apparent attenuation and pretty low ABV, but at least it tastes good.