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Old 08-06-2009, 12:10 AM   #1
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Default Wyeast 3724 Belgian Saison - they were right!

I brewed a Saison last week and pitched a bunch of Wyeast 3724 into it on Tuesday morning. Fermentation took off pretty quickly and was cranking along.

Thirty six hours later, the krauesen had fallen completely and it appeared that fermentation had stopped, or at least slowed down significantly. Specific gravity reading showed it was at 1.035.

From the Wyeast web site:

This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg.
Bingo!

I raised the temperature a few degrees every few days, but it wasn't until it hit ~80 deg. F. that fermentation really kicked in again. It is now ~83 in my laundry room with the electric heat turned on and the door closed.

The air conditioner is on upstairs, and I'm afraid a tornado will form somewhere in the stairwell between floors!

But seriously, everything that's been said about this yeast is true-- it definitely needs very warm temperatures to do its job. I'll probably max it out around 85, and hopefully it will attenuate very well.

-Steve
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Old 08-06-2009, 03:22 PM   #2
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Relax my brother-


I gently kicked mine up to 85 and let it sit there for almost 6 weeks. 4.5 weeks into it i did give the fermentor a gentle swirl to kick the yeast up and at the time it was sitting at 1.022.

Over the next 10 days it kicked ass all the way down to 1.0055


Soooo delicious!

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Old 08-06-2009, 04:22 PM   #3
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SWEET!

I was just going to ask about this yeast.

My krausen dropped after 4 days (pretty typical for most of my brews), but was only at 1.030.

After 2 weeks, it was at 1.024. In the last five days, it only dropped to 1.020. All of this is at 80F

It's still bubbling (the beer, not the airlock) and I can see motion inside of the carboy, so I assume it's still going. I will wait another week to check the gravity. It just seems like it's going slowly. Now I have raised the temperature up to 84F.


(PS - meanwhile, a week after I brewed this, I brewed a 1.105 barley wine. It has already fermented out completely to 1.020!!!)

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Old 08-06-2009, 04:35 PM   #4
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The last time I checked mine it was at the dreaded 1.020. IT is supposed to go to 1.012. It has heated up here in Denver so I am hoping...hoping for it to drop a tad more.

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Old 08-06-2009, 08:22 PM   #5
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I just finished brewing a saison with this (it's carbing right now). Same thing -- vigorous start, then nothing, hovered around 1.035.

Wrapped it in some blankets, stuck it in a very hot closet, 2 weeks later down to 1.015, then 2 weeks after that down to 1.002.

Taste is phenomenal

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Old 08-06-2009, 10:25 PM   #6
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I was hoping I didn't have to wait 4-6 weeks for this thing to ferment down...

-Steve

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Old 08-07-2009, 04:04 PM   #7
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I had put mine in the hotter part of the house (no AC in my shack). I checked it last night....1.012 on the nose. It is a tad cloudy so I am going to add Isinglass this weekend when I rack to the secondary

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Old 08-07-2009, 11:49 PM   #8
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I'm still a noob, but I had a stall in my Saison#3724. temp above 80 the whole time(banana bread smell for a while but it backed off) Someone told me Yeast energizer might kick it back up. I put in the prescribed amount and it took a stuck fermentation of 1.021(week and a half_ to 1.011 in about 4 days. I let it sit a few more, and broke my hydrometer but was able to get a reading at 1.011. So I bottled. tasted good from the hydro tube...

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Old 08-08-2009, 12:08 AM   #9
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I had mine above 80 for 6 weeks (with a heat belt) and my recipe had 1lb cane sugar and it still got stuck at 1.020. I ended up adding notty and waiting a week before bottling at 1.008 and it is amazing now. Very tasty. Love it. Jamil's recipe.

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Old 08-08-2009, 12:12 AM   #10
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Dang it... now I have to go check the gravity...

-Steve

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