Second fermentation?

[Joshuah57]

My brewery area is down right now due to a home project. I still wanted to make a batch of beer so I purchased a Brewer's Best extract kit like i used in the "old days". The kit i got was a Belgian IPA. It came with a packet of Belgian saison yeast. I pitched the yeast directly in the wort at about 68 degrees and I saw activity within 24 hours. It is slightly cool in my basement and the wort has been staying right around 64 degree. After about 5 days, the activity was minimal and the krausen was going down. I was thinking it might be time to secondary it and dry hop it. This morning, the 8th day, it was bubbling constantly and the krausen was over an inch thick again. Has anyone had their fermentation restart like this? Is it anything I should be worried about? I was thinking about taking a gravity reading in the morning to see just where it's at. I was also surprised since many articles I read say this yeast normally works pretty quick. I am sure the lower temps are slowing it down some.

 

[day_trippr]

Clearly a gravity check is in order. And, yes, many if not most "saison" strains like to finish warm.

Do you know the actual mfgr/strain of yeast? Because there are some "Belgian Saison" strains that take off just fine, go so far, then "stall" at way too high an SG for a Saison, only to take off again - especially if brought up to ~80°F (eg: wy3724). Many such strains are also diastaticus positive which means their fermentation may tediously keep going a long way...

Cheers!

 

[Joshuah57]

It's the Danstar brand yeast.

Since it will be warmer tomorrow, might it be a good idea to bring it up to finish at warmer temps?

 

[day_trippr]

So, "Belle Saison". Given Lallemand says " The optimal temperature range for LalBrew® Belle Saison yeast when producing traditional styles is 15°C(59°F) to 35°C(95°F)" I would have no qualms raising a saison to 80°F or higher if that's what it takes Just keep an eye on the gravity and ride it as long as the FG drops...

Cheers!

 

[Joshuah57]

A quick update: Yesterday morning, I checked the gravity and it is down to 1.014. The sheet with the kit says the final gravity should be between 1.010 and 1.014. I decided not to bring the fermenter upstairs where its warmer since it is a glass carboy. I dropped one full of wort once and it is a nasty cleanup. I only move them if absolutely necessary. I was able to warm the basement up some and it is up to 70 degrees now. This morning, it still has activity in the airlock and some krausen on it. Seeing as the gravity is on the low side already, I am going to put it in a secondary tonight and dry hop it. I figure the little bit left will probably finish in the 5 days I plan on dry hopping it.

BTW, I tasted it when I check gravity and I find it quite good. Brewer's Best kits are always nice in a pinch