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Old 05-01-2008, 08:04 PM   #1
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Default Question: Wyeast 3724 - Belgian Saison behavior

I've read in more than one place that Wyeast 3724 - Belgian Saison tends to get stuck after a brief, vigorous initial fermentation. I pitched a starter for my 3724 and the first day and a half it was damn vigorous, had a nice krausen, the whole nine yards. After that day and a half, though, the krausen subsided. All the while I tried to keep the temperature high, though I don't think it was necessarily high enough.

So I stepped things up by using a heating pad that runs without a safety shut-off. I'm pretty sure it's in the 80s in that fermenter - it's easy to tell because of temperature and moisture-saturation of the air when I peeked in the fermenter quick. After doing this, there was a nice "carpet" of bubbles and foam on the surface, but no resurrected krausen. Obviously, it comes down to the gravity reading, but have I done just about everything I can to keep this fermentation on track?

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Old 05-02-2008, 04:17 AM   #2
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I'm keeping the heat going. Hopefully that's the right thing to do. Somehow I think it should be ok - just wanted to check first.

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Old 06-09-2008, 04:50 PM   #3
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When did you get it to finish? How long?

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Old 06-11-2008, 11:42 AM   #4
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Wowza's! Nobody has had this happen??

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Old 06-11-2008, 12:15 PM   #5
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Not with that yeast, but I did have my Saison stall at 1.017 with the WLP568 Seasonal "Saison Ale Blend". I roused the yeast a couple times, brought temps up, nothing. I finally had to pitch it onto a Forbidden Fruit cake to get it to finish.

Which is what I'd recommend to anyone who has something like this stall high...pitch onto another cake if you can. Most of your yeast flavor production has finished by that point anyway, and I don't notice anything from the FF in the final product.

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Old 06-11-2008, 12:58 PM   #6
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Quote:
Originally Posted by Evan! View Post
Not with that yeast, but I did have my Saison stall at 1.017 with the WLP568 Seasonal "Saison Ale Blend".

Same thing happend on my saison (1.017 and same yeast). I racked it to secondary for w few weeks and bottled. I cracked one open for the first time last weekend and it was GREAT!
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Old 06-11-2008, 01:47 PM   #7
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Interesting. Yeah mine hit 1.035 and stalled, just like the label said . It is not really stuck, just very very slow. As long as it keeps-on-keepin-on I'll prolly let er go. If it completely stalls, off to another cake .

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Old 06-14-2008, 10:25 PM   #8
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Wow ZOOOM! Went to 1.007 from the 9th from 1.035ish. So I guess it does take off.

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Old 07-23-2008, 05:23 PM   #9
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EinGutes, did you get any really odd Phenolics off this yeast? I let the temp ride up into the high 80's and I got a weird result. It seems to be dissipating, maybe the beer wasn't ready, but for a while I was getting really worried. I hope it completely goes away, that strangeness that is.

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Old 12-12-2009, 11:31 PM   #10
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This is an old post but....
I have a Saison using 3724.
Pitched at 70'F
Warmed up to 80's over first couple days.
Kept about 88'F in warm water bath
7 days gravity was 1.045
15 days gravity was 1.042
Trying to decide if I should just sit and wait, transfer to secondary to reduce autolysis,
and/ or add a second yeast.

I made a similar saison under similair conditions but used WL565 & WL 568 and then added S-05 after 4 days. Went to 1.012 in 15 days, then eventually to 1.006 after 5 more weeks. I wanted to keep this one 100% 3724 (Dupont).

Anyone have any ideas?

Thanks!

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