Fermenting has become idle?

[Stiftung]

I used 500gms of rice malt extract once in a brew a few years back and found it a bit sweet. What sort of rice malt are you using?

Pure Harvest, organic rice malt. From Woolies.

 

[Stiftung]

I just took a new hydrometer reading. It's come down from 1.04 to 1.03 since the last one 5 days ago.

It's been sitting between 27-30 deg

So it is indeed fermenting! 11 days down, maybe about another 11 to go before bottling?

 

[Stiftung]

Latest hydrometer reading, after 16 days is 1.024

Sitting pretty consistently on 27deg.

 

[mstrelan]

I'm using the White Labs one
http://www.whitelabs.com/yeast/wlp565-belgian-saison-i-yeast

From that link:

Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.

I've never done this, but maybe grab a packet of US-05 and sprinkle to finish up. This is the same strain as WLP001.

 

[manticle]

27 -30 deg?
Christ that's high.

Saison yeast?

 

[manticle]

Just read op.
that belgian saison actually wants north of 30. 27 is too low for that one which may explain the sluggish ferment.
Sorry if someone already posted that.

 

[mstrelan]

The link he posted says 68-75F, or 20-23C.

 

[Stiftung]

From that link:

Note to brewers: This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.

I've never done this, but maybe grab a packet of US-05 and sprinkle to finish up. This is the same strain as WLP001.

Yeah, I did read this. I may end up doing it, but I'm going to hold out as long as possible. I am a litle anxious with it being my first ferment though!

At what stage do I need to worry about the sediment causing unwanted flavours?

 

[barls]

about 7 months ish depending on a lot of factors.

 

[Vini2ton]

What's the recipe for your brew. If it's just the rice malt extract, then I reckon it'll be done. Yuck.

 

[Stiftung]

Maybe, but some things I just need to find out first hand. I'm going to do a secondary with about 10L, I'm just not sure what I'm going to use just yet.

Something else to make you cringe no doubt! I'll do my best.

 

[Stiftung]

I ended up transferring into 4 seperate glass vessel's for secondary fermentation.

1. Adding natural cherry syrup
2. Adding organic barley malt
3. Adding the barley malt & the cherry syrup
4. Just a few bottles worth of the original organic rice malt, Belgian saison, hallertau which is the base for the other 3.

They have fermented well from this point and I bottled all but the cherry one (1.) over the weekend. The barley/cherry tastes especially promising. I primed them with brewing sugar, and added a couple of samples using coconut sugar.

I'm looking forward to finally tasting the finished products.