Beer Forum

I made JZ's saison on March 30th and have slowly increased the temperature up to 84 but the gravity has sat at 1.016 for four days. Is it worth pitching a champagne yeast to try and dry it out further or should I just drink it with a bit high FG?

Thanks

I'd give it another week, then if it's still there then repitch the champagne yeast. Keep the temp up.

The Saison yeast is a very slow attenuating yeast. I would rouse the carboy and give it another week. If the gravity doesn't drop to about 1.010 I would make a small starter with a neutral yeast such as 001 or 1056. Pitch it when it's most active.

I would pitch the champagne yeast as a last resort.

I made several saisons a couple years ago. I can verify that it is a slow working yeast. The yeast will often stop fermentation for several days and then restart on its own. Sometimes more than once. Most of mine took 5-6 weeks to finish out even with finishing temperatures up to 90°

Wayne
Bugeater Brewing Company

Bug,

Question for you. Did you keep it between 80-90 F for all of the 5-6 weeks?

I just brewed JZ Saison too and am currently using a fermwrap to keep it close to 80 F. I've never used a heater or fermented this high before. Interesting yeast to say the least. The krausen fell back into the work after 24 hours, but the air lock is chuggin' away.

Thanks in advance
Matt

I brewed those saisons in the summertime. I kept the fermenter in a room with no air conditioning. It's easy to maintain an even 80-85° that way here in Nebraska. The humidity stays at about that number too.

Wayne
Bugeater Brewing Company