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-   -   Wyeast 3724 ferm temp schedule (http://www.homebrewtalk.com/f163/wyeast-3724-ferm-temp-schedule-336099/)

slarkin712 06-18-2012 02:55 PM

Wyeast 3724 ferm temp schedule
 
I know that there must be 50! threads on Wyeast 3724, but I'd like to have my very own. So... I just pitched 3724 into a Saison with OG 1.070. I pitched at 65F yesterday and plan on ramping the temperature up to the upper 80's. I've read that it should be kept relatively low the first couple days. Should I keep it under 70F the first couple days or what? I plan on ramping the temperature 2F everyday. Is this a good schedule or should I ramp them up any faster? I appreciate any opinions.

JoeLindley 06-18-2012 03:23 PM

Someone else with more knowledge of Jamil's recommendation can answer your specific question, but a couple of months ago I made a saison with 3724 starting at 82 and going to 88. It was a great beer. I'm making another one now. I started at 70 and I'm at 88 now. I get just a little burp on the gas bubbler every 10 seconds or so, so it is going to take a while.

maida7 06-18-2012 03:27 PM

Quote:

Originally Posted by slarkin712 (Post 4181067)
I know that there must be 50! threads on Wyeast 3724, but I'd like to have my very own. So... I just pitched 3724 into a Saison with OG 1.070. I pitched at 65F yesterday and plan on ramping the temperature up to the upper 80's. I've read that it should be kept relatively low the first couple days. Should I keep it under 70F the first couple days or what? I plan on ramping the temperature 2F everyday. Is this a good schedule or should I ramp them up any faster? I appreciate any opinions.

After things start fermenting I would ramp it up rapidly. Maybe 4 degrees per day. Perhaps you just let the fermentation activity take the temp up naturally.

slarkin712 06-20-2012 12:57 AM

A sad update. Nearly 24 hours after pitching the ferment activity seemed to stop. I allowed the temp to free rise, but it never rose (and the ambient temp was 68F). The temp got to 68F and then stalled. I then ramped the temp up to 75F, and then 80, then 85F. Still no activity. I popped open the lid on my ferment bucket and there was a very thin layer of krausen. Gravity was 1.055. I stirred the bucket carefully to help the yeast get back into suspension. Hope this gets it going. I've got some Wyeast 3787 that I top cropped 3 weeks ago. Maybe I'll get a small starter going and pitch the 3787 at high krausen. I can't draw a final conclusion, but I suppose I pitched at too low of a temp.

MattzKauf 06-20-2012 01:06 AM

Just keep it warm and it will do its thing. I'd say get it up to 90 and just sit back and relax.

slarkin712 06-20-2012 01:31 AM

Quote:

Originally Posted by MattzKauf (Post 4185447)
Just keep it warm and it will do its thing. I'd say get it up to 90 and just sit back and relax.

Thanks for the affirmation. But, just in case I got a starter going on some Wyeast 3787. I'll ramp it up to 90F now and wait it out. How long should I wait before pitching more yeast?

seafra 06-20-2012 03:21 AM

+1 on keep it at 90F and be patient...and shake it often. If you want a classic Belgian Saison, let the 3724 do its thing. If you want some kind of Trappist/Saison/Dubbel mongrel, pitch the 3787 on top of the 3724...it will probably be good beer, but it won't be a 3724 Saison with 1.055 left to go.

I pitched a 3724 (6L stir plate starter/12 gallons) the day before you started your batch. Pitched @ 80 and let it rise to 90 in 12 hours and kept there. Its gone from 1.060 to 1.024 and still has steady airlock activity (bubble/2 sec). I shake my fermenters several times a day to keep the yeast in suspension and take CO2 out of solution, and I make certain that the temp stays at or just above 90F.

slarkin712 06-20-2012 01:59 PM

Checked it again this morning with temp at 90F all night and still no activity. My bucket is sealed well and there is no airlock activity. It's like the yeast just dropped and went dormant. I've been swirling the bucket to help rouse the yeast, but it doesn't seem to be helping. Is there a chance that the yeast wake up?

slarkin712 06-21-2012 03:59 PM

Still no activity, so I think I'm pitching more yeast. I've located some 3724 and 3711. I'm going to make a small starter for one of these and let it go for 4-8 hours and then pitch into my starter. Should I aerate the beer in my bucket again, or will shaking the heck out of my yeast starter provide enough oxygen? Again, my beer is at 1.055 and started at 1.070. Oh, and I'm going to pitch at 78-80F and then ramp it up to 90F.

maida7 06-21-2012 05:14 PM

DO NOT aerate the fermented beer.

pitch the starter at high krausen when the yeast is most active. I would not use 3724 again. I'd use a more reliable strain like 1056. Maybe 3711 would be OK. I don't have a lot of experience with that one. A belgian yeast may be a good option like 1214 or 3787. You will need something that is more tolerant of tough conditions and is know for good attenuation.

3724 is VERY problematic and does not fully attenuate even under good conditions.


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