Beer Forum

I made a saison that started at 1.074 and now (3 weeks later) is at 1.016 for 78% attenuation with WLP 568 Saison Blend fermented at 73 f. I just racked it to kegs w/ blow off tubes and it is still very cloudy.

Will it keep fermenting? Should I add some fresh yeast?

I was hoping for a final gravity of 1.012 or lower. White Labs website says attenuation of 70 to 80% and 1.012 would be 84% .

Should I crash it or keep it warm?

73F is pretty low for saison yeast. It could have kept going. 3 weeks is not long for that yeast, either.

Definitely keep it warm, and I'd even pitch another active starter.

Ramping up to 77. How long would you ferment with WLP 568? Hopefully it will keep going down, down, down...

Thanks,
Eric

I haven't used 568 but with 566 I started at 1.074 and dried down to 1.003 in about 8 days. I started at 68° and controlled temps over the week to 85° int he end. Let it ramp up to 85° if you have the means to do so.

What I also did was held back some of the simple sugars in the recipe and added them 5 days into fermentation while temperature was being raised. The yeast had plenty pf time to break down maltose and consume it and the new simple sugars were enough to keep it going until it dried down to appropriate Saison levels. But that was just my experience and with a different yeast than you used. But with everything I've read and heard, those Saison yeasts really need that 80-90° temp at the end to really push them to the finish.

I have a similar technique as the last poster with saisons. I like to make a simple syrup of sorts with half of the simple sugars that Im going to be using in the recipe and add this once i notice airlock activity begins to slow, (`50% att.) It also helps to really push those temps at the end. I've heard some really high temps have been used, but I like to go about 85F. Really brings out some of those esters and spices from the yeast. Also make sure your mashing low and give it time. 565 especially likes to take its sweet ass time.

Good luck.

I just did one of these and it tasted good before bottling (all be it from extract and partial mash). I fermented at 75*F for 2 1/2 weeks and raised it gradually to 80*F for the last few days for a total of 3 weeks and 2 days and no activity in the airlock.

Like others have said you can go much higher with these but I like the flavor profile I get from above.

Listen to the Jamil Show on Saisons, he explains it all. Also, if you can pick up a bottle of Saison Dupont reculture the yeast from the bottle.

Pitch that yeast into your fermenter. I did this, kept the temps up according to Jamil's show and had now problem hitting my FG of 1.009 in

about two weeks.

I never had good luck with 568. I tried it in 2 beers which both ended up above 1.010 despite my best efforts. If you can't get it there with warming and time, I agree try a different yeast.