Budzu
Well-Known Member
Good morning all,
I'm starting a culture of some Wyeast 1332 from a slant today with the purpose of renewing fermentation in my session Saison. I choose 1332 because it attenuates nicely, tastes clean, and drops quick.
OG: 1.052 fermentation ramped from 68 until held at 80 (currently still at 80)
still in primary after 2.5 weeks. Used White labs Saison yeast.
Gravity now and for the past week or more has been 1.018.
My plan is to culture the 1332 to about 150 ml and dump it in at high activity, at the 68F temp.
I have no experience with krausening or any kind of renewed fermentation. Is this volume of starter going to be big enough?
Oh and should I rack it off the original yeast cake first, into secondary?
Thanks for any pointers!
I'm starting a culture of some Wyeast 1332 from a slant today with the purpose of renewing fermentation in my session Saison. I choose 1332 because it attenuates nicely, tastes clean, and drops quick.
OG: 1.052 fermentation ramped from 68 until held at 80 (currently still at 80)
still in primary after 2.5 weeks. Used White labs Saison yeast.
Gravity now and for the past week or more has been 1.018.
My plan is to culture the 1332 to about 150 ml and dump it in at high activity, at the 68F temp.
I have no experience with krausening or any kind of renewed fermentation. Is this volume of starter going to be big enough?
Oh and should I rack it off the original yeast cake first, into secondary?
Thanks for any pointers!
