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I am busy fermenting a 1.060 saison story this yeast. Started at 18 degrees and ramped up to 22 after 4 days. I am on day 10 now and it is still steadily fermenting. It is still at around 1.025 so still a way to go. Really taking its time.
I am busy fermenting a 1.060 saison story this yeast. Started at 18 degrees and ramped up to 22 after 4 days. I am on day 10 now and it is still steadily fermenting. It is still at around 1.025 so still a way to go. Really taking its time.
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Saison yeasts are notorious in this regard. My beer shot down from 1.055 to 1.012 in approximately 24hours then it slowed dramatically, taking another week to finish off at 1.005
I’ve got a wheat beer that i did with this yeast, but added lacto, pedio, and brett after a week along with 200g maltodextrine.
Sitting on 2 years now.
Need to make a plan to bottle and somehow test for safety.
Got a blowoff pipe in some water.
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