Two cans of coopers international pale ale
One can of extra pale liquid malt extract
500g LDME
In 24L came to OG 1074
Added 1kg of sugar after 5 days (sugar was turned to homemade belgian sugar on stove prior to adding - light brown colour)
(estimated that the 1kg of sugar added about 16 points so OG of about 1090)
Used WYEAST belgian saison 3724.
Started at about 26C from memory, then dropped to 20ish (no fermentation fridge), was going slowly so at 5 days when added extra sugar brought temp up to between 26-30C (brew belt) and kept it here for the next three weeks. Bubbling has been visible but very minimal.
Bubbling stopped so checked SG. Stuck at 1030 a couple days ago so racked - no bubbling still.
Got sick of taking more and more beer to check SG so added champagne yeast.
Now has small foam head again and small visible bubbling, but have allowed to drop back down to ambient temp of about 24C.
Was just wondering if this is a good temp for champagne yeast? If it does or doesn't make a decent krausen? And whether it would be worth adding the coopers yeast to bring it down? Or if the champagne will do the trick?
I have read about this yeast getting stuck - also read that with time and temps it will eventually finish and also that others have gotten good attenuation, and that I might expect it to get to 1010. My impatience has gotten the best of me and I do not want to wait another month. <_<
It still has quite a sweet tast to it which I do not want in the final product so hoping this new addition will see it through.
Like I said, I reckon a lot of those belgian flavours should still be there being the sole yeast from 1090 to 1030.