Originally Posted by boostsr20
Listen to the BN podcast with Jason Yester of Trinity brewing....
I'll have to track that down. I've heard good things about Trinity.
Update: It's been a week and I may be in the middle of my first stuck fermentation. I know 3711 is a beast and all, but I expected more. So far, the beer has dropped from 1.057 down to 1.030. Ferm seemed pretty robust at first. The fermenter is in an insulated cooler and rose pretty quickly to about 82 degrees, then dropped to 78 and has been there ever since. I pitched a one liter starter from a stir plate.
I have no problem dumping some more yeast in or adding a bit of sugar to get the boys restarted, or even just stirring up that cake. Or all three! I just don't know if this famously finnicky yeast just needs more time to catch up.