Started a Saison with wyeast Belgian Saison yeast 3724 let ferment for three weeks starting @ 70 degrees incrementally raising the temp to 95 the fermentation got stuck at 1.030 which is typical for this yeast strand which is also why I kept bumping up the temp. Wanted the gravity a bit lower before I added to secondary with Brett b but it seemed it wouldn't drop any further. It's been in secondary for three weeks and the gravity has not budged with the Brett . This is my first time attempting to use Brett I was under the impression that Brett ate all sorts of sugars so I'm wondering why it has t started fermenting was my mash flawed to begin with?