Hi all! Hoping for some experiential perspective.
Though the horrors of Wyeast 3724 are well documented here, I had an outstanding experience with it during the Chicago heatwave this summer, and was able to ferment a Black Pepper and Blossom Honey Saison out with a 1-liter starter from 1.061 to 1.010 on its own between 89-90 F in 21 days.
I loved the results so much that I wanted to brew this again. I wasn't as lucky with ambient temps as Fall approached, and I was only able to ferment between 78 and 80.
I hit the same OG as the first batch (1.061), but after 21 days, I took a reading and am sitting stalled at 1.030. I had a fresh pack of Safale 05 on hand and sprinkled it into the fermenter a few days ago.
Does anyone have any idea how long this will take to finish out from the pitch of Safale to my target 1.010? A week, two?
This is my first time ever using dry yeast, let alone as a finisher.
Thanks in advance, Happy Friday, all.