I brewed a Saison (OG 1.072) yesterday where I pitched Wyeast 3711 (French Saison) in addition to ½ tsp of Wyeast yeast nutrient. I initially had an airlock in place but after waking up to seeing a bulging bottling bucket top, I switched it over to a blow off tube before I had an explosion on my hands.
After about 24 hours of fermentation where it looks like a good amount of yeast is being pushed out (in both the tube and from what I found in the airlock this morning), I’m wondering if I’m going to have enough viable yeast left to get the Saison under 1.012 for a crisp, dry finish.
I’m assuming switch out the blow off tube for an airlock once fermentation dies down and keep an eye on my gravity to see if it ends up getting stuck above where I want it. If it’s too high, I’m guessing rack to a secondary and pitch either US-05 or a champagne yeast to finish things off.
Does this sound about right?