My 1.020 Saison

[crupp]

Give it a few more days - 565 is notorious for going dormant and then waking up a week latter.

If you do get to the point of pitching another ale strain in there, I would worry too much about cooling it down.

I'm with Drew here. I just did a saison. It stopped at 1.020 after about three weeks. I gave it a little rouse and bumped the temp into the upper 70's. I was down to 1.006 after about four more days.

[BrianL]

No signs on activity from the dry champagne yeast after 36 hours. I assume I should see some airlock bubbles or some yeast on top of the beer? Right?

I took of sample out of the other fermenter of my split batch. The "honey hibiscus" batch was at 1.020 also, but it tastes so nice I'm just going to keg it and keep playing with batch 1.

[AaronWesternNY]

Do you have half a year? Throw some brett into the non-honey one. In the summer it gets pretty warm in Western NY for all but pretty much saisons- I am considering this idea myself.

[brewinhard]

Ditch the WL saison yeast and try the WY french saison 3711. You will have no problems getting that sucker to dry out. I still love me some WY 3724 for its rusticness and earthy flavors (its my fav saison yeast, even if it is PITA). +1 with what Aaron said. To one of the batches, I would add Brett B. and let it ferment out over the course of 4-6 mos or so. You will be very happy you did.

Did you rehydrate the champagne yeast before pitching into the saison?

[BrianL]

Yep, hyrdated for 15 mins before pitching.

Adding brett is an interesting idea....maybe I'll split that batch again and add brett to 2-3 gallons.

Possibilites are endless

[Chupa LaHomebrew]

It's only been 12 days, that strain is not nearly done doing it's work so I wouldn't keg anything yet unless you are going to age it warm in the keg. It WILL kick back up, if you keep it warm. You don't have to do anything, just keep it warm and give it more time.

Then again...it will almost never get a saison down to the low FG it should have. So I would suggest a second yeast pitch if you want to make a true saison.

[edisonst]

Dont pitch a second yeast. Give it time. Last time I used 3724 it spent 5 weeks in primary above 85 degrees.(controlled) The yeast raged for a week then the krauesen dropped. Then it slowly worked and did its thing for 4-5 more weeks until it got down to 1.006. I stressed about autolysis but the beer kicked ass in the end. Dupont warm conditions their bottles for 6 months...just goes to show how slow this strain can work. Releax and wait. Easier said than done I guess.

[edisonst]

just a side note. I ve been using 3711 a lot this summer and it kicks ass. A bit mild but will go alllll the way down to saison level of final gravity in 6 days. Drinking saison 3 weeks from brew day. that kicks ass.