Saison options

[ApresSkiBrewer]

Was this all grain or extract? The only thing the beno will help, is if you used an extract with low fermentability, or if you mashed to warm (above 152-3 IMO for a saison) and produced a less fermentable wort. The thing is that the beno will break down some of the more complex sugars in your beer at this point, but you can't really stop it because there is no way to deactivate those enzymes at work (unless you want to "pasteurize" your beer, and heat it to 170-180).

I'd wait and see what happens w/o the beeno, esp. now that its seemed to have started back up, and you have it at 75 (a good temp for that yeast). If it finishes low enough, I'd leave it, and drink it up!

[Mylo]

I think I might still through a tab of beano in there in a couple of weeks. What the hell..

I wouldn't do that unless you can filter out the yeast, and stop the process when you have achieved the right level of attenuation. The enzyme in there will continue to work, causing the yeast to continue to work - processing the simple sugars. This can result in bottle bombs if you are not careful.


Mylo

[PA Pride]

point taken. Will beano be deactived or slowed down at 45 degrees?

[Chupa LaHomebrew]

The Beano won't but the yeast will. If you are talking about keggin it.

[ApresSkiBrewer]

Still, as Mylo said... I wouldn't do the beeno unless you can filter out the yeast, and eventually stop the whole process...

How do you plan on packaging it? bottles? kegs?

[Gahr]

I brewed a saison using the WLP568 blenb a few months ago. It took off like a rocket, but stalled at SG 1040 (OG was 1063). I started fermentation at 20 C (68 F), but ramped the temperature up gradually until it reached 27 C (81 F). The yeast seemed to work in bursts. I rocked the fermenter gently from time to time, and after four weeks it had fermented out to 1009. I bottled, and after a couple of months in the bottle it is finally down to 1007. It took a while, but it was worth the wait. I think your beer will be fine, just be patient.

[PA Pride]

I kegged it last night.
1.009.
Good enough for me
thanks for all the input.
I think I might try using beano in the mash. see what that does for the dryness
jason

[ApresSkiBrewer]

1.009 is purty low though, you might loose body if it gets drier. Let us know how it tastes once its carb'ed!

And also how that beeno works in the mash next time, i'm curious.