Hi all!
I am planning on brewing a saison using WLP565. I plan to mash low, use candi sugar, and I have everything I need to get the higher fermentation temps this yeast requires but what I have read suggests that this particular strain still won't get the FG quite as low as I would like.
On the White Labs website for this particular strain, it says "With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation." With that in mind, I was planning on pitching a secondary yeast midway through fermentaton but I am not sure what to use. I know it needs to be neutral so I was thinking of using EC-1118 champagne yeast as I have a couple packs in the fridge right now. Would this work or does anyone recommend another yeast? Maybe a higher attenuating saison yeast?
Thanks in advance for the help!
Casey
I am planning on brewing a saison using WLP565. I plan to mash low, use candi sugar, and I have everything I need to get the higher fermentation temps this yeast requires but what I have read suggests that this particular strain still won't get the FG quite as low as I would like.
On the White Labs website for this particular strain, it says "With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation." With that in mind, I was planning on pitching a secondary yeast midway through fermentaton but I am not sure what to use. I know it needs to be neutral so I was thinking of using EC-1118 champagne yeast as I have a couple packs in the fridge right now. Would this work or does anyone recommend another yeast? Maybe a higher attenuating saison yeast?
Thanks in advance for the help!
Casey