West Coast Saison...… Question...

[OldPeculiar]

Hello Folks, I hope we are all staying well whilst we are under this imposed isolation. Having had some time, I brewed a West Coast Saison, brew day went well, after a period of time tuning my RIMS. My question is this: I pitched a smack pack of Wyeast3711 (after it swelling) and put it in the Fermentation fridge at 20 deg C. Does this strain of yeast take time to start eating all the sugars, or does it fire through, I only ask as I've never used this type before or made a saison. It is bubbling once every 10 seconds or so.. any help/advice would be gratefully appreciated. Brewed Saturday, and checked today. Am I being paranoid?

 

[Cheshire Cat]

Not paranoid but I think desperate Dan

 

[OldPeculiar]

 

[strange-steve]

It's a pretty hardy and reliable yeast but I always give it 3 weeks or so to make sure it's finished before I bottle.

 

[OldPeculiar]

Thank you strange-steve, I shall give it more than the usual 2 weeks, it's not like i'm in a rush at the minute.