I am currently fermenting my first batch of Saison and would like some suggestions about my fermentation.
This beer has currently been fermenting for about 60 hours and major activity is starting to slow and my gravity has dropped about 60-70% to 1.020. I know that saison yeast (im using WLP 566) tend to stall right about here so my question is, should I keep it in primary until it completely dries out or should I rack to secondary in a few days to complete the fermentation?
Usually, with other beers i brew (APA, IPA, wheats etc...) I will rack to secondary when its nearly complete to get the beer off the yeast cake and into dry hopping.
Im afraid if I do this with the Saison, I will never see full attenuation.
Thanks for the Help,