Cedar Rapids Brewing Society

Posted: **Mon Jul 25, 2011 12:29 pm**

Well, my Saison is stuck at around 1.029. I've tried rousing, cranking the temp up into the 80's all with no luck. My next plan is to add another yeast strain to try and get it to finish out. So the question is: should I go with US-05 which I have on hand, or go get some champagne yeast? If the latter, does anyone around here have it?

Posted: **Mon Jul 25, 2011 12:36 pm**

How long has it been at 1.029? I've heard that yeast can be very slow.

Posted: **Mon Jul 25, 2011 12:49 pm**

I had the same problem with my saison. I repitched,using an abbey ale yeast first (3787) and then kept it at about 77 for a week. It didn't seem to restart so I pitched champagne yeast (bought at Blair's Ferry HyVee) that worked briefly and then quit at about 1.015. The beer didn't taste bad, it just didn't taste like a saison. I ended up pouring it out. All the lit. I've read says that is what you need to do (repitch and up the temp) but my luck was bad. Hope yours is better.

Posted: **Mon Jul 25, 2011 1:13 pm**

Throw some brett in there. They'll eat the rest up.

Posted: **Mon Jul 25, 2011 1:45 pm**

Dave..you crack mme up.

I would think the champ yeast would dry it out to the bone..that yeast will eat up anything. I use it a lot in ciders.

Your try some yeast nutrient..or a burst of o2 in addition to a raise in temp
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daveR <brew-tech@crbeernuts.org> wrote:

Throw some brett in there. They'll eat the rest up.

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Posted: **Mon Jul 25, 2011 1:48 pm**

Come to think of it...its probably a liitle late for the 02.. drop in a liittle corn sugar and yeast nutrient.. it might foam right over the lid if the yeast is still active.
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daveR <brew-tech@crbeernuts.org> wrote:

Throw some brett in there. They'll eat the rest up.

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Posted: **Mon Jul 25, 2011 2:27 pm**

You know, a brett saison might not be half bad....

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Posted: **Mon Jul 25, 2011 2:43 pm**

I added Orval dregs to my last one. It hasn't had enough time to do much yet, though.

Posted: **Mon Jul 25, 2011 7:29 pm**

which yeast did you use? Mine stuck for several days, then picked back up. I fermented in the 80-90 range, warmer is ok with saisons, That's the charm of them.

Posted: **Mon Jul 25, 2011 7:38 pm**

It's been at 1.029 for 3-4 days. No airlock activity, no foam or activity on the surface. I used yeast nutrient late in the boil, and used a good dose of pure O2. Started fermentation at 70 and let it warm up to around 76, then as it started to slow warmed it to over 80 with a heat lamp. Seemed to keep going for another few days then stopped.

Sample tasted OK, just sweet. Not cloying which is surprising, but not even close to dry. I guess I'll try US-05 since I have it. It should at least make it drinkable, right? I'd make the trip into town if anyone thinks I should really go with champagne yeast, but so far no one's posted good results with that.

Posted: **Mon Jul 25, 2011 7:41 pm**

Kent,
I use Wyeast 3724 Belgian Saison.

Posted: **Mon Jul 25, 2011 7:43 pm**

The white labs site recommends using champagne yeast to dry it out. http://www.whitelabs.com/beer/strains_wlp565.html

I guess it doesn't state champagne yeast, I guess I just decided in on my own.

I don't think you can go too wrong with us-05. good luck

Posted: **Mon Jul 25, 2011 8:17 pm**

Brings a tear to my eye, one brewer ask a questions and a whole army of answers come in. That is a system at its finest.

I love it when a plan come together..

Hannibal – A Team

From: kjball [mailto:brew-tech@crbeernuts.org]
Sent: Monday, July 25, 2011 8:43 PM
To: brew-tech@crbeernuts.org
Subject: Re: Stuck Saison

The white labs site recommends using champagne yeast to dry it out. http://www.whitelabs.com/beer/strains_wlp565.html

I guess it doesn't state champagne yeast, I guess I just decided in on my own.

I don't think you can go too wrong with us-05. good luck

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Posted: **Mon Jul 25, 2011 8:20 pm**

Try hydrating the 05. Once it's ready put in a small amount of sugar to get the yeast active. Then pitch it in.

Posted: **Wed Jul 27, 2011 8:03 am**

Personally, I would use the Champagne yeast, I would rehydrate the champagne yeast, then do a large starter with yeast nutrient, chill and pour off the spent wort.

The reason it is so hard to get them started again is because of the evironment that they are going into, they will not reproduce in that environment, so you need to provide enough cells for them to finish the job right out of the gate.