I have been aging out this beer since February on Wyeast 3724 and the dregs from a bottle of Boulevard Saison Brett 2013. Mash temp was 150F, fermentation temp was 68F and everything was going smoothly.
By around May the beer had stalled at 1.020 and I was planning to heat up the beer gradually using a heated floor mat. I had it hooked up to an outlet with a timer for about 12 hours when I realized that the timer was off and I had heated my beer to ungodly temps (sample I pulled registered 136F). I backed it down quickly to 90 and have been holding it about there (+- 5F) for 2 months. The problem is that the beer hasn't budged since the day I heated it and I fear I have killed my yeast, or done enough harm that they won't be able to finish up.
I've tasted the beer and its definitely worth keeping (but way too sweet for a saison), so I'm looking for advice on whether I should pitch more yeast. I don't think I could have done anything to make the remaining sugars unfermentable, but I'd like to make sure before I decide on anything. If I do pitch something, I was thinking Wyeast 3711 and the dregs from this year's Saison Brett. Sound reasonable?
Many Thanks.
By around May the beer had stalled at 1.020 and I was planning to heat up the beer gradually using a heated floor mat. I had it hooked up to an outlet with a timer for about 12 hours when I realized that the timer was off and I had heated my beer to ungodly temps (sample I pulled registered 136F). I backed it down quickly to 90 and have been holding it about there (+- 5F) for 2 months. The problem is that the beer hasn't budged since the day I heated it and I fear I have killed my yeast, or done enough harm that they won't be able to finish up.
I've tasted the beer and its definitely worth keeping (but way too sweet for a saison), so I'm looking for advice on whether I should pitch more yeast. I don't think I could have done anything to make the remaining sugars unfermentable, but I'd like to make sure before I decide on anything. If I do pitch something, I was thinking Wyeast 3711 and the dregs from this year's Saison Brett. Sound reasonable?
Many Thanks.
