WLP568 Saison Blend Stalled?

[cuse88]

I brewed a saison using WLP 568 4 weeks ago now and I am afraid it stalled out. It fermented at room temp the first 3 weeks at around 74 degrees and has been down to 68 the past week as winter has set in. I added 1lb of honey 1 week into fermentation to give things a little boost and to dry out the beer a bit.

I tested the gravity at week 2 and had around 1.035 and today I measured at around 1.031. I am thinking at this point to simply let things ride out 2 more weeks or look at possibly adding additional yeast to finish up.

I thought about adding Brett, but do not want to dedicate my Speidel fermenter to sours.

Any thoughts are appreciated! Cheers!

 

[cuse88]

Bump


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[agentindemand]

Bump

 

[Calder]

Hydrometer or refractometer?

 

[cuse88]

Refractometer. I calibrated it recently so all is good there and was at proper temp when tested.

 

[Calder]

Refractometer. I calibrated it recently so all is good there and was at proper temp when tested.

Refractometers are designed to read sugar content in water. They are slightly inaccurate when reading OGs of beer due to the complex sugars in the wort, but are reasonably accurate. Once there is alcohol present (which is lighter than water) their readings are completely inaccurate.

There are calculators that can be used to get an estimate of the FG with a refractometer, but it is only an estimate. But it should be within a few gravity points. I'm assuming you didn't use one.

You didn't say what your OG was, or what your Brix reading was. Making the assumption your OG was 1.060 and your latest reading (1.031) was 7.0
A quick check of BeerSmith would put your FG at 1.008.

If you have already run your numbers thru a program, then you have some work to do. If not, feel embarrassed about not knowing how to use your tools, but .... your beer is done, and you don't have a problem.

..... Are you at Miami? Both my kids are there.

 

[cuse88]

Ran my numbers through a program, but just found the error I made.



Thanks for the help and the beer is good to go.



Formally at Miami. Haven't updated my location since my first extract batch there ha