marlow_coates
Well-Known Member
- Joined
- 13/2/08
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Hey guys,
Finally put down my 'not to guidelines' saison last friday,
2 x int. coopers pale ale tins each 1.7kg
1 x morgans extra pale liquid malt extract unhopped
500g LDME
Wyeast belgian saison 3724 smacked and left for 3 hours till full, then pitched to 2L jug of 1040 wort (LDME) for 6 hours prior to pitching at 26C
(figured it should be cranking when added to wort as OG was 1074 at 26C)
Got 24L all up, and has been a steady 21C (since the first few hours), krausen wasn't huge but a few inches tall, and there have been observable small bubbles conitinuously since then. (viewing through glad wrap)
Anyway on monday (4days into ferment) SG reading was only down to 1064, and this afternoon (thursday - day 6 into ferment) only moved to 1058!
Is it normal for this saison yeast to take so long to munch through?
Was my OG too high and therefore didn't encourage enough yeast action?
Shoud I have left the starter for longer?
I have just added the last ingrediant, and extra 1kg of white sugar boiled with citric acid to make homemade belgian candi sugar (or close anyway ). Once added it took temp up to 26C again, and I am planning on keeping it that high with brew belt till I see some serious yeast action. Intending to end up with a heavy (10.5% beer) with about 40 IBU's, around 7EBC and a fair bit of body to boot.
Has anyone else used this yeast in such high gravities? and does it take more than a couple of weeks to finish?
Cheers
(that took a lot longer to write than expected
Marlow
Finally put down my 'not to guidelines' saison last friday,
2 x int. coopers pale ale tins each 1.7kg
1 x morgans extra pale liquid malt extract unhopped
500g LDME
Wyeast belgian saison 3724 smacked and left for 3 hours till full, then pitched to 2L jug of 1040 wort (LDME) for 6 hours prior to pitching at 26C
(figured it should be cranking when added to wort as OG was 1074 at 26C)
Got 24L all up, and has been a steady 21C (since the first few hours), krausen wasn't huge but a few inches tall, and there have been observable small bubbles conitinuously since then. (viewing through glad wrap)
Anyway on monday (4days into ferment) SG reading was only down to 1064, and this afternoon (thursday - day 6 into ferment) only moved to 1058!
Is it normal for this saison yeast to take so long to munch through?
Was my OG too high and therefore didn't encourage enough yeast action?
Shoud I have left the starter for longer?
I have just added the last ingrediant, and extra 1kg of white sugar boiled with citric acid to make homemade belgian candi sugar (or close anyway ). Once added it took temp up to 26C again, and I am planning on keeping it that high with brew belt till I see some serious yeast action. Intending to end up with a heavy (10.5% beer) with about 40 IBU's, around 7EBC and a fair bit of body to boot.
Has anyone else used this yeast in such high gravities? and does it take more than a couple of weeks to finish?
Cheers
(that took a lot longer to write than expected
Marlow