two yeasts - one stalled, one not

[CadiBrewer]

I brewed a sessionable saison with an OG of 1.041. I brewed 10 gallons. I didn't have time to make a starter and wanted to get the brew going before I went on vacation. In 5 gallons, I pitched a fresh vial of Wyeast French Saison and another fresh vial of Belgian Saison in the other 5 gallons. I set my ferm controller up to ferment at 68, rise to 72, hold for 10 days, and then crash to 40 degrees until ready to keg. I then went on vacation.

I checked the gravity tonight after 14 days. The French Saison is at 1.000 and is ready to keg. The Belgian Saison is at 1.028. It is sickly sweet as the gravity would suggest.

I can't keg until this weekend. I'm going to keg the French Saison and then try to get the Belgian to drop to at least 1.010. Any suggestions for how to get it down? Warm it back up to 72 and the swirl it around? Pitch some more yeast? I've never cold crashed before the beer was at terminal gravity, so I'm not entirely sure how to get fermentation restarted.

 

[ba-brewer]

Never had the problem, but it seems like warming it up and give it a swirls would be a good place to start. If it does not start back up then throw the yeast cake from the french saison in there that should take care of it.

 

[CadiBrewer]

Never had the problem, but it seems like warming it up and give it a swirls would be a good place to start. If it does not start back up then throw the yeast cake from the french saison in there that should take care of it.

Great idea. I hadn't even thought of using yeast from the finished batch. I'm too close to the problem.