redalert
Well-Known Member
2 weeks ago I brewed a saison using this yeast. I fermented at around 66F which I know is a little cool for this yeast and now it's stuck at around 1.020 after 4 days of moderate activity. I know I probably should have mashed around 148ish but I still believe 1.020 is too high. The yeast has since gone dormant and are dropping clear. Now I read that this strain tends to stall out before picking up again. My grain bill was as follows:
10 lbs. 2-row } 5 gallon batch
1 lb. grits } measured OG 1.052
I mashed at 155F.
I am worried that since the beer is starting to clear, it won't attenuate out like a saison should. I don't want to add a finishing yeast and I would rather wait without stirring to see if the fermentation will kick up again even though the temps are pretty low for the strain.
I was just wondering what your experience was using this yeast at the colder fermentation range. Thanks in advance.
10 lbs. 2-row } 5 gallon batch
1 lb. grits } measured OG 1.052
I mashed at 155F.
I am worried that since the beer is starting to clear, it won't attenuate out like a saison should. I don't want to add a finishing yeast and I would rather wait without stirring to see if the fermentation will kick up again even though the temps are pretty low for the strain.
I was just wondering what your experience was using this yeast at the colder fermentation range. Thanks in advance.