bobmcstuff
Well-Known Member
- Joined
- Feb 26, 2013
- Messages
- 589
- Reaction score
- 280
I have a mixed grain Saison in the FV at the moment, it's been there 16 days. I used Wyeast 3711 (French Saison), which is supposed to be able to ferment through pretty much anything.
Temperature has been 20-22c (68-72f) the whole time, recommended temperature for this yeast is 18-25c so it's well within range.
OG was 1.043 (only got 59% efficiency), and the gravity currently is 1.012-1.013, giving an apparent attenuation of around 70% - this yeast is supposed to do 77-83%, so I was expecting an FG around the 1.010 mark. Apparently it often ferments down to 1.009.
The hydrometer sample tasted pretty good, couldn't detect much residual sweetness or anything.
If I bottle, I figure I might get bottle bombs? Or should I try raising the temperature to 24c and leaving it another couple of days? Was hoping to get it bottled tonight as SWMBO is out...
Temperature has been 20-22c (68-72f) the whole time, recommended temperature for this yeast is 18-25c so it's well within range.
OG was 1.043 (only got 59% efficiency), and the gravity currently is 1.012-1.013, giving an apparent attenuation of around 70% - this yeast is supposed to do 77-83%, so I was expecting an FG around the 1.010 mark. Apparently it often ferments down to 1.009.
The hydrometer sample tasted pretty good, couldn't detect much residual sweetness or anything.
If I bottle, I figure I might get bottle bombs? Or should I try raising the temperature to 24c and leaving it another couple of days? Was hoping to get it bottled tonight as SWMBO is out...