So 6 days ago I made a saison using WLP 568 Belgian style saison yeast. Supposedly its a blend that is supposed to help Dupont finish since its notorious for stalling. Mashed low for a dry finish. Made a 1L starter on my stir plate 24hrs before pitching, so the whole thing was pitched at high krausen. Started bubbling in 3hrs and took off. Quit bubbling for a day and a half now. So I took the bucket out and let it sit for a couple hrs on the counter I was going to rack it from to give it a chance to settle. When I go to rack, I notice a bubble so I take off the Fermenter lid and there is still a solid 2inches of krausen. OG was 1.051, gravity now is 1.012. I put the lid on and am getting a bubble every 15 seconds or so now. This just seems weird to me??? It stalled then I guess i roused it inadvertently, but can krausen re-rise that much and that quickly? It was only a few hours. Im not worried or anything just sharing something odd and seeing if anyone has seen this before. It tasted pretty good for a 6 day old beer. just a weird occurrence. This is my first time using 568 so just seeing what others have to say about it.
Thanks
JP-
Thanks
JP-