SirSpectre
Well-Known Member
Hello all,
Brewed a Saison almost 4 weeks ago now. This yeast did the natural stall at 1.030 ish in about 3 days. Now from that time to now, its slowed WAY down. Its been 3.5 weeks and now sitting at 1.014.
I've been rousing the yeast every few days, and the temp has been 89 to 90 F the entire time. The air lock has been "open" since. Blow off cane and foil under it. its been dropping about 1 point per day. I can't leave it on the cake much longer can I?
Should I pitch another fresh pack of 3724, or maybe 3711 and let it crash hard?
Thanks!
Brewed a Saison almost 4 weeks ago now. This yeast did the natural stall at 1.030 ish in about 3 days. Now from that time to now, its slowed WAY down. Its been 3.5 weeks and now sitting at 1.014.
I've been rousing the yeast every few days, and the temp has been 89 to 90 F the entire time. The air lock has been "open" since. Blow off cane and foil under it. its been dropping about 1 point per day. I can't leave it on the cake much longer can I?
Should I pitch another fresh pack of 3724, or maybe 3711 and let it crash hard?
Thanks!