Beer Forum

Gretz to all,

Tonight I discovered my Saison that started at 1060 only reached 1036 after 8 days. Either my yeast tired or I didn't aerate well enough. The beer tastes great, but how can I finish it without ruining it? I have a large whisk and Pale Ale and wine yeast on hand.

I've had a string of bad beers and I need to turn things around or my wife will call me out whenever I claim to brew in public. Equally bad, I won't be able to get a new pot and chiller, which I think will help.

Any advice would be appreciated.

mEker

How much yeast did you start with? If you did not make a starter 2 or 3 vials (depending on the age of the yeast) or smack packs would be good for 5 gallons at 1.060 starting gravity.

Did you keep a constant ferment temp, or did the temp drop and all the yeast went to sleep?

What yeast strain? if it is highly flocculant... maybe try to gently rouse it, w/o introducing too much o2.

Otherwise, repitch an active starter.... if i need an active starter, I usually do a much smaller volume... 250mls or so, and it will get ripping pretty quick.

If it was WLP565, then you are another helpless victim. Swirl to rouse and warm that sucker up. Next time use WLP566 (platinum strain) if you can find it. That one is a beast that will tear through any saison. Also, try a late sugar addition for secondary fermenation. Feeding the yeast a little dessert after they have worked hard for the big maltose meal will help dry it right out.


Mylo

White Labs 565 has a lot of characteristics that would make it a good brewcaster. It works hard for awhile and suddenly, for seemingly no good reason, goes on vacation for awhile. After a few days, it starts back up again. It may do this several times. If the temperature drops too fast, it stops. If the temp goes up too fast it stops. Once it figures out the temp has stabilized, it starts back up again. It takes it's own sweet time to get the job done, but it eventually does it. Three weeks is common for that yeast to finish (kind of like JP).

Wayne

whats the word meker, whats the yeast strain?

Before I got responses, I committed myself to adding more yeast.

Originally, I pitched a smack pack of Wyeast 3724 mfg date of late October. I let it sit for three hours before pitching and it looked pretty good.

On the night I posted, I whisked the shit out of my wort until it had 7+ inches of froth and added a Wyeast 1056. The smack pack expanded grotestically after 3 hours (mfg Jan 09), so hardiness shouldn't be an issue. Tonight, it continues to ferment. I'll repost after I get another OG reading.

This is my third try at a Saison using different yeasts. I tried one with a starter @1025 two days prior to pitching and thought I had it nailed but it soured. Since I haven't succeeded in brewing a drinkable saison, can anyone recommend a yeast that will achieve the dry peppery taste that Dupont Saison carries?

Opening a Hennepin now. I need to make a road trip to cooperstown.

Thanks for the advice, encouragement and humor. I will try brewing "sans pantalon" next time the temperature rises close to my manhood.

Even wyeast says your original yeast is a habitual stuck fermenter. Raise the temp to rouse. I am drunlk and can offer no further advice.
cheers