Saison Automne Potiron - Second yeast addition

[huzelj]

Hey,

I made the Saison Autumne Potiron from May/June '08 Zymurgy,

13.75lb Maris Otter
.5lb Biscuit
.33lb Crystal
.33lb Wheat
1.00 Dark Brown Sugar
1.6lb Sweet Pumpkin Flesh
1.6 oz Goldings @ 4.6 AA 60min
.5 oz Saaz 3.0AA 20min
Mashed 90 min at 147F

OG 1.083
Fermented with Whitelabs 565,

I have left it to ferment for the past 3 weeks in the warmest place in my apartment, it seems to have stopped at 1.020, I only have access to dry yeast (I have to order in liquid) if I want to rack to a secondary and pitch some dry yeast do I just rehydrate it in water and pitch, I remember hearing that you should build a yeast starter and try to pitch at high krausen? For dry yeast that do not require a starter what is the procedure? Should I use a beer yeast or do as I have read in other posts and use champagne, or another wine yeast?

Has anyone else brewed this beer and if so how low did they get it to go.


Jake

[Chris_J]

You're right in that you should be adding an actively fermenting starter. Jamil's covered this in I think the attenuation episode of Brew Strong. Even though it's dry yeast, rehydrate it and then pitch it to a starter. Once it's going then add it to your unfinished beer. Not sure if you know this but it's worth saying, don't aerate your unfinished beer.