White Labs 565 Saison

I've found WLP565/Wyeast 3724 (if indeed they are the same...I'm not convinced) to usually be slow fermenters, but have never had them stall. I'm curious about your expected 1.018 FG though. That's pretty dang high for this strain in a typical saison wort... What were your OG, grain bill, mash temp, and mash length?

If there are no off flavors, the beer is clear enough, and you're not wood aging/dry hopping/fruiting/etc., I don't see any reason not to package.

 

I ran this through BrewCipher and got an expected FG of 1.012. Still kind of high for a 1.068 saison w/ WLP565, but the pound of crystal malt (not really typical for a saison) and the mash temp prop it up. I'm actually a bit surprised it got down to 1.007.

 

What is it you hope will happen in the secondary fermenter? That should guide your temperature decision. I think many of us would say it is not needed at all, based on the information you provided.

 

Jeeeeeeez. I think I would doubt everything that app was telling me. It would be hard to make anything resembling a saison wort that would only attenuate 70% with that yeast. Just curious, but does the app give 70% for it regardless of the grain bill, regardless of the mash temp, and regardless of the mash length?

 

Strictly secondhand information: two googled sources of unknown credibility say to use Biofine after cold crashing your beer, in the 32-35F range.

 

Here's the thing about any attenuation number from the yeast manufacturer (or from anyone): It's almost useless, because yeast strain is only one (albeit an important one) of several factors influencing attenuation.