Saison options

[PA Pride]

So I 've learned a valuable lesson, don't attempt to ferment a saison during a PA winter.
I pitched a 4 L starter into a 1.060 saison at 68 degrees. The hottest i could get it was 72 F. now the fermentation is stuck at 1.030.
I have 3 options
1)pitch the top cropped yeast from a WLP002 fermentation i have going right now
2)pitch activated dry yeast
3)pitching beano?
The WLP002 only ferments about 70% so would I still have a sweet saison? How much of this top cropped yeast would I need? 100mL?

help before my krausen falls!!!
jason

[DiscoFetus]

So I 've learned a valuable lesson, don't attempt to ferment a saison during a PA winter.
I pitched a 4 L starter into a 1.060 saison at 68 degrees. The hottest i could get it was 72 F. now the fermentation is stuck at 1.030.
I have 3 options
1)pitch the top cropped yeast from a WLP002 fermentation i have going right now
2)pitch activated dry yeast
3)pitching beano?
The WLP002 only ferments about 70% so would I still have a sweet saison? How much of this top cropped yeast would I need? 100mL?

help before my krausen falls!!!
jason

Lucky...my apartment here in PA is a nice steady 80 F. I just wrapped up a saison using WLP835, the saison blend, I think thats the number. Started around where yours did and finished at about 1.020. Repitched some dry Nottingham yeast...kicked up about 3 days later and I'm bottling tomorrow. I would say pitch the dry, put a black t-shirt over it and keep a light nearby.

[dags]

made a Sasion a few weeks back in Melbourne Aus, had kinda the opposite problem to what your talking about. We had almost a week of over 40deg C in my uninsulated shed the beer was over 40deg C for numerous days. This was after most of the fermentation had finnished but I expected a totally rank and funky beer. As it turned out it fermented out nice and dry, not overly funky or barnyardy drinking pretty well.

so wait for summer, put the fucker out in a heat wave and enoy your saison.

[Chupa LaHomebrew]

What was your original yeast? I would start by warming this up to 75-80, swirling it a bit, and seeing if it takes back off. You can use a heating pad strategically placed on the side of the carboy, but start conservatively with this! If you still don't get action, then I would go with more belgian yeast or the 002.

[SacoDeToro]

WLP530 is way underrated as a saison yeast, IMO. You can get great phenolics off of it and very reliable high attenuation. I prefer to keep that yeast at 70 degrees for most of my fermentations.

[ApresSkiBrewer]

I would just rouse the yeast up a bit with a few jolts... how was your oxygenation...? because it might be another issue aside from temp. Although many belgian yeasts like to ferment above 72, I don't think that 72 is restrictively low... if you were at 67, then it'd be a different story.

If you don't get action w/ a lil bump and shake... I'd get my hands on some more belgian yeast, and avoid finishing off with the 002. That is a relatively poor attenuator, and depending on your OG, I bet you want this puppy to dry out pretty low.

GL, let us know how its goin.

[ColdBraue]

Some strains of saison yeasts have been notorious for stalling at 1.030. But just rouse the fermenter and warm it up as much as you can (like 80+*F) and it will eventually get it down to where it needs to be. It just needs some time.

[PA Pride]

the yeast was the Saison blend (WLP568- I think). I did shake it up and it seems to be starting again.
I think I might still through a tab of beano in there in a couple of weeks. What the hell..

I have it fermenting in front of a heater vent-it's at 75

j