kanzimonson
Well-Known Member
I brewed a wit and a strong saison from the same grist. 1.050 and 1.065 respectively. Both are one week into fermentation and only half attenuated. I make appropriate starters for both, used O2, pitched at 64*, and fermented a few days at 65-68.
When I saw signs of slowing down, I raised the wit to 70-72 where it's been sitting a couple days. For the saison, after day 3 I continued to raise up into the high 80s where it still sits.
The wit strain is Wyeast 3944 Belgian Witbier. The saison got 3724 Belgian Saison and then on day 2 I added an active starter of 3711 French Saison.
Checked the gravity on both yesterday and they're right around halfway. I partly expected some difficulty with the saison but I'm very surprised at the wit. Both are still fermenting but at a medium-low rate.
I have the time to wait on them and don't need to pitch a finisher strain, but it's just a little worrying. I've been seriously brewing for 5 years and have never had anything like this happen.
When I saw signs of slowing down, I raised the wit to 70-72 where it's been sitting a couple days. For the saison, after day 3 I continued to raise up into the high 80s where it still sits.
The wit strain is Wyeast 3944 Belgian Witbier. The saison got 3724 Belgian Saison and then on day 2 I added an active starter of 3711 French Saison.
Checked the gravity on both yesterday and they're right around halfway. I partly expected some difficulty with the saison but I'm very surprised at the wit. Both are still fermenting but at a medium-low rate.
I have the time to wait on them and don't need to pitch a finisher strain, but it's just a little worrying. I've been seriously brewing for 5 years and have never had anything like this happen.