I was reading in the past postings and wanted to discuss this issue a little more.
I found this post http://www.homebrewersassociation.org/forum/index.php?action=post;topic=343.0;num_replies=11
and got the over 120 day notice so hence the new topic.
If you decide to try to add more nutrients to the fermentation as the activity of the yeast appears to decline,
How much additional nutrient should you add? (5 gallon Batch)
How should you add it? Gently stir it in?
Will you see large outgassing? What is the oxygenation risk?
Will it contribute any weird flavors?
I have done this with a Mead and got really fantastic results (thanks Hightest)
I recall that you take a gravity reading and find a half way point...then you make a supplimental nutrient addition.
I have a big Saison at 1.078 and using WY 3711 it seems to be fermenting nicely. Today makes one week since pitching.
It is declining in activity however it still is bubbling forcefully. I would like to help this yeast finish the job and get a good dry
Saison. I am using Wyeast yeast nutrients.
Input from someone's experiences greatly appreciated.