Sat Jul 07, 2012 9:02 am
To get that yeast to finish out you will definitely need to raise the temps up to 80F or so. Bump those temps up 3-4 degrees per day and then hold it at 80F until it finishes properly. Don't be afraid to swirl your fermenter to rouse the yeast every few days either. This helps to keep them active as you raise the temps up. The last tip I can give would be to leave it in the primary on top of the yeast cake and be patient. I have had 1.060 OG saisons (with added cane sugar) take upwards of 5 wks in primary at 80F with this yeast.
Be patient, rouse the yeast, and raise the temps! Providing you mashed fairly low (147-149F) and used some simple sugars then you should reach a proper attenuation with this yeast. Good luck and when you find that you just can't take it any longer and you want to pitch another yeast to finish it, just be sure to pitch that yeast when it is highly active (high krausen in a pint starter) right into the primary. At that point you could drop the temps to the mid 70's or so for the new yeast to work efficiently.
"A bad man is a good man's job, while a good man is a bad man's teacher."
