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Old 07-13-2013, 02:15 AM   #1
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Default 3724 Going to slow

I brewed a "Saison" with 3724. My OG was 1.051 and I pitched a 1.8L starter. It took off really fast but like expected it slowed way down once it hit 1.021. After over a week its only to 1.016. I know I can probably let it ride out and get to my FG but I want my beer faster! I was wondering how much I will ruin the effects of my 3724 if I pitch a different yeast to speed this up. If I do that I have two options for yeast. I have washed wyeast 1332 or a packet of us-05. I am not a huge fan of the us-05 taste in some of the beers that I have done that allow the yeast to come through so if that is a possibility I would rather avoid it.

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Old 07-13-2013, 03:10 AM   #2
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Probably the favored yeast to supplement, if you can get some, is Wyeast 3711 French Saison. There are several threads that talk about it - This one, in particular, talks about using it in concert with the Belgian saison yeast.

If you can't get any French saison, then I'd go with US-05 at ~64-66 degF. Should be neutral, where the Northwest should display some fruitiness that might not harmonize with your Belgianocity.

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Old 07-13-2013, 06:19 AM   #3
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I brewed yesterday and used 3724 on a 1.062 saison. I to did not want to wait so I made a starter with the 3724 two days before and also picked up a packet of the bells saison danstar dry yeast. I pitched the starter at 80f and then just sprinkled the dry on top. Starter took right off bubbling two hours later. Well today about 24hrs later it really kicked up again must be the dry yeast hittingits stride. Will up date.

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Old 07-13-2013, 08:05 AM   #4
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Quote:
Originally Posted by bennie1986
I brewed a "Saison" with 3724. My OG was 1.051 and I pitched a 1.8L starter. It took off really fast but like expected it slowed way down once it hit 1.021. After over a week its only to 1.016. I know I can probably let it ride out and get to my FG but I want my beer faster! I was wondering how much I will ruin the effects of my 3724 if I pitch a different yeast to speed this up. If I do that I have two options for yeast. I have washed wyeast 1332 or a packet of us-05. I am not a huge fan of the us-05 taste in some of the beers that I have done that allow the yeast to come through so if that is a possibility I would rather avoid it.
That strain needs to be heated up to finish its fermentation.

What's the current temp? If you have the ability to raise the temp evenly between 5-10 degrees, that will help. BUT it is crucial that you do it immediately. Once this strain stops, it can be difficult to restart, so I've read.

I would not pitch another strain until you do what you can with this one.
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Old 07-13-2013, 08:39 AM   #5
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I love 3724 in the summer because at 90-95*, it takes off and doesn't look back. Just give it heat and time and it'll get there.

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Old 07-13-2013, 09:41 AM   #6
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It's was around 75 and I know that's low but that was the best I could do. I busted out the swamp cooler tub and have been dumping in hot water to keep the water in the tub to 95. My sick on thermometer stopped working on my Carboy so I don't know what the actual temp of the beer is now.

Does heating it up speed the yeast up at all or just prevent from crapping out?

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Old 07-13-2013, 09:49 AM   #7
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Quote:
Originally Posted by bennie1986
It's was around 75 and I know that's low but that was the best I could do. I busted out the swamp cooler tub and have been dumping in hot water to keep the water in the tub to 95. My sick on thermometer stopped working on my Carboy so I don't know what the actual temp of the beer is now.

Does heating it up speed the yeast up at all or just prevent from crapping out?
A little bit of both.

The higher temps can also bring out some of the esters required in a Saison or other Belgian style.

I recently brewed a Dark Strong that I fermented at 80°. It went from 1.094 to 1.012 in 5 days.
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Old 07-13-2013, 10:09 AM   #8
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You have to heat it up. My first batch with this strain stalled completely at 1030- you're lucky it got to 1016! I used a Hydrofarm seedling heat mat I got at Ace for about $20 to raise my temps 10°+ and it finished nice and dry. I actually split that batch and pitched Brett in half and bumped the temps on the other. I liked the Brett version better!

In my experience this is not a style to rush though. I know you want your beer faster, but if you rush it you'll end up with the last bottle being the best damn beer you've ever made! Saison was originally brewed to sit around for six months to a year before it was consumed and my 3724 brews have all gotten much better with age. Before about 4 months of conditioning it was an OK beer but nothing to get excited about, and that goes for the Brett version too. After that the flavors really melded together and it just started to develop great depth and complexity.

Raise the temps, rouse the yeast, and RDWHAAHB!

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Old 07-13-2013, 02:55 PM   #9
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Another thought I had on this was that beer smith predicted my recipe to finish at 1.010. I shot for a 148f mash but ended up being 150f for 75 minutes. I know this yeast and style are suppose to finish really dry but is it possible with the mash that I did?

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Old 07-13-2013, 03:01 PM   #10
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Quote:
Originally Posted by bennie1986
Another thought I had on this was that beer smith predicted my recipe to finish at 1.010. I shot for a 148f mash but ended up being 150f for 75 minutes. I know this yeast and style are suppose to finish really dry but is it possible with the mash that I did?
It's possible but from getting 150 instead of 148, the difference should be minimal. MAYBE 1.011-1.012.
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