Sooooooooo Saison

[SamT]

Hmmm, seems stuck at 1.024

Waited till high krausen, bumped it a degree a day, to a max of 27C

No sure what to do here?

Aerate /rouse?
Find some more Saison yeast an repitch?
Find some Champagne yeast and repitch?

A little help?

[weiht]

Do not aerate!!

Make an active starter of either wlp001/wy1056 or wy3711.. U want a high attenuation yeast, and it shldnt add much to the flavour at this point..

Forget abt dry yeast, u need an active yeast, probably 24 hours starter should be fine and it let the temperature rip.

[smdjoachim]

Just give it a gentle stir and wait a few days,Saison's often get stuck.

[SamT]

I meant rouse not aerate - don't want a cardboard Saison do I ... got a slant of WLP001 that I could grow to a starter in a couple of days, might have a packet of US05, could probably get a packet of champagne yeast which I could bang I to a starter to get going

[weiht]

Go with the WLP001, contrary to popular belief, Champagne yeast doesn't convert certain sugars as well as beer yeast! The US05 would not do much for u if u pitch it now.

[SamT]

Right, roused it on Sunday, lets see if the gravity has dropped any ...