Low Gravity

Brewing Processes
1

I am ready to bottle a Saison and the gravity is 1.002 and crystal clear.

Should I add any yeast when I bottle?

2

The FG has no correlation to how much yeast is in the beer.  I don’t see why you;d need to add any, assuming a normal OG and length of fermentation.

3

OG was 1.076
Fermented for two weeks

4

Only 2 weeks with that OG?  At any rate, you shouldn’t need to add any yeast.

5

+1

There should be plenty of yeast left in suspension after two weeks in the primary.

Just curious…what temp did you ferment?

6

And what yeast strain?

7

So it was really three weeks as i look at my notes. I started at 70 and let it ramp up from there.  it was wyeast 3711

8

I still don’t think it will be an issue.

9

Yeah, I will just bottle as normal. Thanks for the advice.

10

I think you’ll be A-OK.  :wink:

11

[quote]A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Origin:
Flocculation: Low
Attenuation: 77-83%
Temperature Range: 65-77F 18-25C
Alcohol Tolerance: ABV 12%
[/quote]

Gotta love those Belgian yeasties…