2 weeks on Yeast

Ingredients
1

I currently have a Saison fermenting away in primary with WLP 565.  I want it to finish with a low terminal gravity (target of 1.005).  I was considering a primary for 6 days at 69 degrees, followed by 2 days at 80 degrees.  I have to go out of town after this time (8 days from pitching).

If the 565 does not get it to the desired gravity range I am contemplating transferring to secondary, adding some WLP 001 (rinsed slurry- one of two yeast strains I have on hand) right before I leave town.  My question is, even with a transfer off of the first pitch, do I run into issues of long contact time with yeast?  I wouldnt expect it, but I dont know if there would be an additive effect of contact time despite a transfer and the addition of a new yeast.

2

Do not transfer off of the yeast until it has reached terminal gravity.

With WLP565, you shouldn’t be surprised if this takes 3-4 weeks, even at 80F.

3

I would not transfer or add additional yeast just yet. Just let it ride and it will get there. Put it someplace that is warm and stable and you will be fine. The last time I played with the DuPont strain, I let it go 4 weeks in the upper 70’s. Finally got down to 1.004.

4

Racking is a sure way to stop fermentation and even with an active pitch you may have a hard time getting it to ramp up again. WLP565 is more attenuative that 001 anyway. As others have said, have patience. Keep temp warm and steady and it will finish out fine. But whatever you do don’t rack!

5

+1 + 1 + 1

6

I’ve had that yeast ferment strong and hard… appear to have totally stop for weeks… Only to to ferment strong and hard again.  It’s an interesting yeast for sure.

7

Same experience as Dan. Keep it on the the yeast, keep it warm.

8

I’ll make it unanimous.  Keep it on the original yeast.  Do not worry about any extra time as the threat of autolysis is overblown.

9

+8

Agreed on all counts. Leave it be until the beer clears (somewhat) and the gravity has settled. Allow the yeast decide when to move the beer.

10

Give it lots of yeast nutrient and oxygen and let the temperature go.

11

I have a couple of thermawraps on the carboy.  I can’t say as I have used them at temps between upper 70s and lower 80s, but assume that they will get the temp to that range.  Is 80 degrees too much?

12

80 is fine.

I’ve regularly left beer on yeast for 4-6 weeks or longer with no autolysis problems. I would worry more about a failure of the temp control causing uncontrolled heating while your not around. but even that seems unlikely.

13

+1 - My record is 10 weeks (unintentional - life got in the way) with no ill effects to speak of.

14

+1 to all the good advice.  Leave saison on the yeast until it hits terminal gravity, and it may take a while.

15

I once forgot about a beer for 6 months - at least. That’s how I learned what autolysis tastes like.

16

I pulled the heat from my New Years day Saison batch yesterday and will rack this weekend to a keg.  I started it in the 60’s and ramped after about 4 days up to 80 and held it for the rest of the time at 80.  I haven’t looked at it, but I am hoping it is done.  I will take a gravity measurement, of course, but after 4 weeks at that temperature, I sure expect that it is done.  First time with this yeast, though… :-[

17

Autoylsis is really only a threat in a large scale from the downward pressure of hundreds of gallons of wort.

Let it be, its done when its done:)

18

+1.  Seems to be the solution to several postings lately.    :slight_smile: