I have 6 Saisons brewing, three using Wyeast 3711 French Saison and three using Wyeast 3724 Belgian Saison. The final gravities on these have been my lowest ever for any batch of beer.
The 3711's ended up around 0.998-0.999, while the 3724's ended up between 1.004 - 1.0045. *Both started with an OG of 1.050.
Given that these two strains of yeast do such a good job of converting sugar into alcohol (and CO2), do I need to adjust the amount of priming sugar downwards to avoid an over-carbonated beer?
Edit with the recipe:
I made three 6 gallon batches:
1) 100% pilsener
2) 50% pilsener 50% vienna
3) 50% pilsener 50% munich
These were all mashed at 147-148*F/64.4*C for 90 minutes.
I then split each batch into two carboys, giving me six, 3-gallon batches total. I made a 2L yeast starter for both the 3711 and 3724, and split them into 3 mason jars each (brewer's friend said I hit the correct cell count given I was using 3 gallon instead of 6 gallon batches).
The purpose of the experiement was to see the difference between vienna and munich in a Saison, and also see the difference between 3711 and 3724.