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Old 08-05-2008, 11:00 PM   #1
shertz
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Default Farmhouse Ale Wyeast 3726

Has anyone used this yet? I was reading on another forum about this yeast and the Brewer/Microbiologist for Wyeast had this to say about this strain:

"If you cannot run your ferment at 90 with the Dupont strain, then plan on a very long and drawn out primary (weeks to a couple of months). If you can ferment at 90, then it will finish (and finish very complete) within days. A 75 degree F ferment could take a couple of months.

The key is to ferment at 90 from the start. Starting cool and then having to heat the brew later on to keep the ferment from slowing can have adverse effects on the beer. Prolonged fermentation at high temps can lead to oxidation and off flavors.

I hope this helps."

I listened to Jamil about his Saison, and eventhough he used a different strain, he says to start at 68 and after 2 days add 1-2 degrees a day until you hit 80 in a week. Then ramp up to close to 90. I'm really afraid to pitch at 90 degrees, but don't want to ferment for a month or have to add more yeast later. Thoughts?

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Old 08-06-2008, 12:35 AM   #2
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That's good advice for the Dupont strain (3724). I know a local brewery who pitches at 90F and sees the tanks hit 98F+ before fermentation finishes. They follow with a 6 month bottle conditioning. 3726, from what I've heard, is from Saison de L’Epeautre, Blaugies. I don't know if the same advice benefits it or not. Everyone that I know who followed the "pitch at 68F" advice from Jamil saw their Dupont yeast drop out as krauesen started to break up. I pitched Dupont at 70F, saw it rise to 75F then stop, restarting only after raising the temp to 80F+ and a bit of rousing.

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Old 08-06-2008, 12:41 AM   #3
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Bump... I am going to use 3725 Biere de Garde this weekend and it had a range of 70-95F but I am going to try to keep it in the 70's to see how that turns out. To many esters and maybe I wont like it and this is also Jamil's recipe but with this yeast instead of the one he chose.

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Old 08-06-2008, 07:06 AM   #4
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Quote:
Originally Posted by shertz View Post
"If you cannot run your ferment at 90 with the Dupont strain, then plan on a very long and drawn out primary (weeks to a couple of months). If you can ferment at 90, then it will finish (and finish very complete) within days. A 75 degree F ferment could take a couple of months.

The key is to ferment at 90 from the start. Starting cool and then having to heat the brew later on to keep the ferment from slowing can have adverse effects on the beer. Prolonged fermentation at high temps can lead to oxidation and off flavors.
Awwww, crap. I guess I should have done some reading first. I haven't used saison/farmhouse/etc hightemp yeasts before.

I just pitched 3726 at 68F two days ago and am currently running it at 75F.

[runs to brewshed at 2am]

Ok, cranked the Johnson Controller to 80F. We'll see how this pans out.
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Old 08-06-2008, 09:25 AM   #5
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Quote:
Originally Posted by fratermus View Post
Awwww, crap. I guess I should have done some reading first. I haven't used saison/farmhouse/etc hightemp yeasts before.

I just pitched 3726 at 68F two days ago and am currently running it at 75F.

[runs to brewshed at 2am]

Ok, cranked the Johnson Controller to 80F. We'll see how this pans out.
Can you report back on how your fermentation went, because I really don't like the idea of pitching at 90 degrees? I'm thinking of pitching at 80 and trying to maintain 80's till day 3 and then upping it.
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Old 08-06-2008, 12:34 PM   #6
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I Used both the Farmhouse & Bier de Guard in a double brewday 2 weeks ago, Its been miserable hot here so both yeasts should be getting down & funky, it was 93 in the house the other night. I'm planning on bottling in another 2 weeks, I'll post my recipe after I approve a sample.


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Old 08-06-2008, 03:09 PM   #7
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I used this yeast (WY3726) recently. I pitched at 68F, maintained for two days (was very active) and let it got to 80F. The yeast never missed a beat. The beer went from 1.070 to 1.006 in 8 days. 1.003 after 2 1/2 weeks. The beer is absolutely clear now after 2 1/2 weeks. Fruity profile with a tart finish. Good stuff I think. This is not the Dupont strain btw, so the horror stories do not apply.

KD

Edit: I should also add that I didn't use any simple sugars. All malt.

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Old 08-06-2008, 04:18 PM   #8
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I pitched the Biere de Garde yeast about 10 days ago. Fermentation started rapidly and so furiously that it started bubbling out of the airlock. switched it with a blow off tube.

my apartment is at 80 degrees, and primary fermentation is still under way. maybe I should wrap it in some sleeping bags? anybody else have experience with a loooong primary? I don't think I have ever had primary fermentation last this long.

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Old 08-06-2008, 04:29 PM   #9
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Quote:
Originally Posted by shertz View Post
"If you cannot run your ferment at 90 with the Dupont strain, then plan on a very long and drawn out primary (weeks to a couple of months). If you can ferment at 90, then it will finish (and finish very complete) within days.
How do you keep a fermentation at 90 for days, unless you're in the tropics?
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Old 08-06-2008, 11:23 PM   #10
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Quote:
Originally Posted by cee3 View Post
How do you keep a fermentation at 90 for days, unless you're in the tropics?
Fermwrap with temp control.
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