Originally Posted by maida7
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.
You're probably right. Why try to fight with the 3724. I'll pitch the 3787 that I made a starter for. The beer should still come out nicely. I'll tackle the 3724 next time.
I still don't understand why the 3724 stops so soon, before it really even got going all the way. The Wyeast smackpack was about 2.5 months old, so I did a 2 step starter to get the appropriate cell counts. In between steps I crash cooled and decanted the wort. And did the same after the last step. In the flask it looked like I had a lot more yeast than I started with, so I assumed it had grown correctly. Is there something wrong with my process? This is what I do with all other yeast strains.