Question about adding champagne yeast

[TheTodd]

I got my Saison going over the weekend. I made a starter Saturday morning with WLP568, brewed Saturday afternoon and pitched at 5PM. I only wanted the yeast active, not reproducing per the Jamil Show. I saw active fermentation by 10PM Saturday.

My problem is that by 7PM Monday the airlock has stopped bubbling. I took a reading and am down to 1010 from 1054. I would like to get down to 1006. I roused the carboy and am going to wait until Wednesday to take another reading.

My question is that if I'm not down any lower by then and I want to pitch some dry champagne yeast, how do I prepare it to be ready to eat?

I think I just want to get it active in a sugar solution like any dry yeast. Is that correct?

Thanks

[straight cash homey]

youre already at 1010, i think youll be at 006 no problem if you just leave it alone or just ramp the temp up a little.

[larry78cj7]

You're fine just wait. I have added champagne yeast before and it really dries the beer out, in a bad way, it looses mouth feel.