Looking for some useful suggestions. I’m a veritable noob when it comes to brewing. I’m on my second brew and already trying to experiment with my own recipe albeit sticking to extract / specialty grains.
Trying to do a saison style beer and landed on Wyeast 3724 for my chosen yeast. Brew went relatively straightforward and hit my target OG on the nose @ 1.062.
Into 5gal glass carboy for primary, pitched yeast and fitted blow off tube. A day in and super glad I used a blowoff as kreusen to the brim and into the tube.
6 days into fermentation and activity completely ceased. Took a sample and OG only dropped 20 points to 1.042.
Now I’ve since read about problems that come with this yeast and that it is know to start vigorously and stall out around this point sometimes for weeks and weeks.
I also didn’t know about the high temps need for the yeast so the first week was done at 18c. At day 8 or 9 I ramped temps to 27c and held it there since. Now 16 days in and things are moving painfully slow. I’m in no rush but keep second guessing it and thinking I should dump and start again, perhaps with 3711 instead.
I don’t want to pitch another yeast (but would use US05 if I did). So aside from the temp increase I’m thinking I could rouse the yeast some way.
That’s where my question comes in - any suggestions about how to rouse it? I can’t give the FV much movement as the kreusen really caked onto the glass and I don’t want any of that to mix back into the wort. Is there anything else I could try?
If it helps, recipe was:
8lbs extra light DME 1.25lbs Crystal 20L 1lb clear Belgian Candi sugar
Steeped crystal for 30 mins @ 160f
60 min boil of 3gal topped off with water to make 5gal total in FV.