Wolfman
Well-Known Member
- Joined
- 21/3/11
- Messages
- 859
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- 139
I have a problem.
I have a Saison fermenting, it was dumped on top of a Saison yeast cake. It started OK now it has stalled. It has been fermenting at 33c.
OG was 1.056 on the 28/05/12
Current is 1.036. I have stired the yeast cake up. No signs of life.
Now as I don't have another 3724 ready to pitch, what if I throw some 1056 that I washed up and drop the temp back to say 16c?
It's the only yeast I have ready to go ATM.
What's your thoughts?
I have a Saison fermenting, it was dumped on top of a Saison yeast cake. It started OK now it has stalled. It has been fermenting at 33c.
OG was 1.056 on the 28/05/12
Current is 1.036. I have stired the yeast cake up. No signs of life.
Now as I don't have another 3724 ready to pitch, what if I throw some 1056 that I washed up and drop the temp back to say 16c?
It's the only yeast I have ready to go ATM.
What's your thoughts?