Stuck Fermentation - Saison

[Barnyarddogs]

I have a saison in fermenter. I used Wyeast 3711. Started fermenting within 12 hours. Left in primary for 2 weeks and check gravity. OG was 1.064. 1st reading was 1.027. The temp was about 70. Moved to warmer area and raised temp to 74, but gravity still at 1.027. What should I do next?

 

[brewing_clown]

I've had 3711 dry a beer out completely at those temps.

What was your recipe/mash schedule/mash temps?

Did you use a starter?

 

[Barnyarddogs]

Extract

14.4 oz Vienna malt
5lbs 12oz light DME
14.4 oz wheat DME
14.4 oz candi sugar
Styrian Golding and Saaz Hops

No starter - from what I read about 3711 didn't seem like I needed one.

 

[brewing_clown]

3711 can be a monster, but pitching adequate cells is necessary IMO. Beersmith recommends a starter with that grain bill, or two packs of yeast.

In your position, I would get another pack of 3711 and make a starter, and pitch it at high krausen.

Good luck.

 

[WI_Wino]

Are you using a hydrometer to measure the gravity?

 

[pdxal]

Are you using a hydrometer to measure the gravity?

+1. Are you using a refractometer to measure the gravity?

 

[Barnyarddogs]

I used both for OG and they were same. Been using refractometer for these to minimize waste. I'll check with hydrometer to make sure it wasn't an error.

 

[Barnyarddogs]

Brewing_clown - If you repitch yeast do you re-oxygenate? Thanks.

 

[SmokeyMcBong]

I think you'll see a difference when you check with the hydrometer and the re-pitch question will be moot...


Edit: unless you've already adjusted your refractometer readings for alcohol presence.

 

[Barnyarddogs]

You were right! Thanks

1st time I have used refractometer and didn't realize you had to adjust for alcohol.

Thanks again!