Another stalled Saison fermentation question

[kevBrew]

So I had a 1.067 OG Saison fermenting for 2 and half weeks and thought it was done and ready to go. Checked the gravity and it stopped at 1.032, this was while I was putting it in the keg. Decided to rack it from the keg to a secondary fermenter.

My plan was to pitch half a vile of WLP001 in a small starter then wait for the beer to get down to 1.020 then pitch a vile of Brett B. and let it sit for a couple months.

Any problems with this?

Any suggestions or alternatives?

thanks



Only fools don't believe

[TheTodd]

Not sure what yeast strain you were using.

If WLP565 Belgian Saison I, this is what White Labs has to say:

Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Some brewers add WLP001 to finish off because they cannot wait that long. This strain should also be allowed to free rise as far as temperatures go.

[kevBrew]

Yeah, I was using Dupont yeast recultured from the Ave Les Bon Voeux. This was a re-pitch from the last saison I did which finished fine in 3 weeks. I have not
had problems with these beers not finishing this is the first time.

My problem is however I took the beer of the primary yeast cake so I am not sure if there is enough yeast left in the secondary to ferment out the beer.

I might wait a week, see where it goes then pitch the Brett.

[brewinhard]

The 001 might be able to bring the beer down to where you need it to be depending on your mash temp and time. Give it another couple weeks and raise the temps up a bit (if you haven't already) and see where the gravity is then. If the beer still seems a bit high to you, then rack into a keg, add your brett, and flush with CO2. Let the beer sit in the low to mid 60's for at least two months before sampling again to check a gravity. You probably should release the pressure relief valve once or twice a week depending on how quickly the brett is consuming the remaining sugars. Brett B. and L are both good attenuators when used in the secondary and given time. Both would also work well in a saison's profile. Keep us posted with your results.

[kevBrew]

what will happen if the brett ferments in the low 70's?

[TheTodd]

what will happen if the brett ferments in the low 70's?

Expect it to take a long time (months) before you notice any brett character.

[brewinhard]

what will happen if the brett ferments in the low 70's?

Low 70's is fine for the brett. Just be sure the beer is off the original yeast cake so you don't run into any autolyzed flavors during the brett secondary.