I have a Northern Brewer Petite Saison that has been in secondary for almost a week. OG was 1.041; FG when I moved it to secondary was 1.002. It may have changed over the last few days, but I was a bit underwhelmed when I racked it and tasted a sample. Could I raise the ABV and give it a more interesting flavor at this point by adding LME or candi sugar? Anything else I could add to secondary, like some orange rind, perhaps boiled to prevent infection? Or should I just let it rest, carbonate and bottle condition, and hope this will be a sleeper?
A note on my choice of moving it to secondary in case you're wondering: This was solely to free up my brewing bucket for a new brew.
Thanks!
Ingredients:
SPECIALTY GRAIN
- 0.5 lbs Belgian Caravienne
FERMENTABLES
- 3.15 lbs Pilsen malt syrup
- 1 lb Pilsen dry malt extract
- 1 lb Wheat dry malt extract
HOPS & FLAVORINGS
- 1 oz UK Kent Goldings (60 min)
- 0.25 oz Styrian Goldings (10 min)
- 0.25 oz Saaz (10 min)
- 0.75 oz Styrian Goldings (2 min)
- 0.75 oz Saaz (2 min)
YEAST
- Wyeast 3711 French Saison.
A note on my choice of moving it to secondary in case you're wondering: This was solely to free up my brewing bucket for a new brew.
Thanks!
Ingredients:
SPECIALTY GRAIN
- 0.5 lbs Belgian Caravienne
FERMENTABLES
- 3.15 lbs Pilsen malt syrup
- 1 lb Pilsen dry malt extract
- 1 lb Wheat dry malt extract
HOPS & FLAVORINGS
- 1 oz UK Kent Goldings (60 min)
- 0.25 oz Styrian Goldings (10 min)
- 0.25 oz Saaz (10 min)
- 0.75 oz Styrian Goldings (2 min)
- 0.75 oz Saaz (2 min)
YEAST
- Wyeast 3711 French Saison.