Hi all,
My beer has been fermenting for 1 week. No more blow-off tube activity "bubbles". OG was 1.050 and Just took gravity readings : 1.020 with the hydrometer.
Next, it's a Saison yeast, so active at higher temp but it stays in a 22-23C environment, so it should be enough for it I believe.
What else could I do to stimulate fermentation? Shaking / Agitating the fermenter?
I also recently put together a spunding valve. Would fermenting under pressure at this point stimulate the process ? The fermenter is still with blow-off tube for now. I realize my Saison needs the esthers for flavours though....
My beer has been fermenting for 1 week. No more blow-off tube activity "bubbles". OG was 1.050 and Just took gravity readings : 1.020 with the hydrometer.
Next, it's a Saison yeast, so active at higher temp but it stays in a 22-23C environment, so it should be enough for it I believe.
What else could I do to stimulate fermentation? Shaking / Agitating the fermenter?
I also recently put together a spunding valve. Would fermenting under pressure at this point stimulate the process ? The fermenter is still with blow-off tube for now. I realize my Saison needs the esthers for flavours though....