The test is not complete, but I thought it might be time for a brief (if mixed) report.
1. Saison with WLP565
- Brewed on 3/22/08 OG - 13.5 Brix / 1.055 (using refractometer)
- Stalled on 3/24/08 (roused yeast in PM)
- Roused yeast AM and PM 3/25 and 3/26
- Added 6 drops of olive oil directly to fermenter 3/26 PM
- Activity was strong from 3/26 to 3/29
- Apparent Gravity on 3/29 8 Brix / 1.032
- No activity on 4/05 final Apparent Gravity = 7 Brix / 1.028
If my formula is correct then I am looking at 3.4 ABV when I was aiming for something closer to 5%.
see:
http://www.realbeer.com/spencer/attenuation.html
2. Cider with US04
- Started fermentation on 3/28/08 using starter (4 drops of oil in starter)
- OG 13 Brix / 1.053
- Still fermenting (one bubble in airlock every 5 to 10 seconds) as of 4/05
- No additional readings at this time
Summary... I think my saison had too many problems early on to be a clear indicator as to how good olive oil can be. It is definitely not a replacement for good aeration, but makes for a crazy starter (see my earlier post about the yeast crawling up the sides of the growler).
Any advise on how I could save my saison? Adding a starter with a much stronger yeast such as WLP715 (champagne)? Or should I just take it as it is at this point and stop F-ing with it? My suspicion is that the wort just didn't get enough oxygen. I use a paint mixer on the wort; this is the second weird fermentation that I have had from that technique.
