Hi all,
As part of my third-ever batch, I am brewing the Belgian Saison packaged sold at the store. As I was warned might happen, the initial fermentation stalled at around 1.034, so on the recommendation of the folks at the store, I pitched the American Ale US-05 dry yeast (after re-hydrating it) on Thursday. It's now Monday, and while the air lock is definitely more active, there's still a decent amount of yeast floating on the top. Reading yesterday (Sunday) was 1.031, so there's been a bit of movement, but not sure whether that's coming from the original yeast or this new batch.
SO - given that there is definitely no new krausen forming after 100+ hours, but the hydrometer readings are starting to look a bit better, do I just need to be patient at this point, or should the fact that I can see the yeast visibly floating be a sign that this batch may be lost?
Gracias...
As part of my third-ever batch, I am brewing the Belgian Saison packaged sold at the store. As I was warned might happen, the initial fermentation stalled at around 1.034, so on the recommendation of the folks at the store, I pitched the American Ale US-05 dry yeast (after re-hydrating it) on Thursday. It's now Monday, and while the air lock is definitely more active, there's still a decent amount of yeast floating on the top. Reading yesterday (Sunday) was 1.031, so there's been a bit of movement, but not sure whether that's coming from the original yeast or this new batch.
SO - given that there is definitely no new krausen forming after 100+ hours, but the hydrometer readings are starting to look a bit better, do I just need to be patient at this point, or should the fact that I can see the yeast visibly floating be a sign that this batch may be lost?
Gracias...