Kegged and carbonated. Can I still add yeast?

[Hightech.Redneck]

After further review if this saison, I think it could really benefit from further fermentation. OG: 1.080, FG: 1.030
I thought it would be ok, but it's obviously too sweet. Can I still pitch some yeast to finish it off at this point? I have a batch fermenting on WL001 right now. I could pitch te yeast from that if so.

Whatcha think?

[brewinhard]

I think a 1.030 FG for a saison is WAY too high. That beer should finish at least around 1.012 or so. Depending on the strain of yeast used they could take a long time and need very high temps (80+) to finish out. WY 3724 is notorious for this although it still is my alltime favorite saison yeast.

Did you keg a 5 gallon batch into a 5 g corny? If so, I am not sure if you would have the space for continued fermentation in there. Your best bet would probably be to rack it to a carboy (purged with CO2 if possible), then add a rolling quart starter of American Ale yeast or even another belgian strain at high krausen to finish things off.

Let us know what you decided to do and how it went.

[Hightech.Redneck]

I've been slowly trying to drink it, but it just isn't right. Instead of dumping it, I'm now committed to trying to fix it. I work at a winery as Asst. Winemaker, and have access to argon to purge headspace. I'm guessing I have about 3gal left of this saison. I'll suck off some of the WL001 when I rack my xMas beer into secondary, and try to finish off fermentation with that. I'll keep you posted.

I can only guess that since it's already carbonated that the C02 off gassing once it's not pressurized in the corny will aid in further purging of O2 from the headspace.

Here's hoping!

[jm]

I've been slowly trying to drink it, but it just isn't right. Instead of dumping it, I'm now committed to trying to fix it. I work at a winery as Asst. Winemaker, and have access to argon to purge headspace. I'm guessing I have about 3gal left of this saison. I'll suck off some of the WL001 when I rack my xMas beer into secondary, and try to finish off fermentation with that. I'll keep you posted.

If you wait to pull the yeast until the Xmas beer is finished I don't think you'll have much luck. You need to add yeast that is actively looking for sugar to chew on; not yeast that has already spent a couple of weeks gorging itself and gotten lazy. If you have a brew that is still krausening you could skim some of that and throw it in or make a starter with a fresh vial of 001, wait for it to get going and throw that in. If it were mine I'd get a smack pack of Wyeast 3711 (in my experience it's a real animal) and go the starter route.

[Hightech.Redneck]

Kicked off fermentation on the xMas beer 4 days ago. Still Krausening, best way to skim some yeast off the top out of a BB?

[jm]

Kicked off fermentation on the xMas beer 4 days ago. Still Krausening, best way to skim some yeast off the top out of a BB?

I use one of those really long bartender spoons. Sorta like http://goodcocktails.barstore.com/images/bar-spoon.jpg that I found at a restaurant supply store.