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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 3724 ferm temp schedule
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Old 06-21-2012, 07:06 PM   #11
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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.
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Old 06-21-2012, 07:12 PM   #12
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3724 is just a royal pain in the ass. If I use it I'd just expect to have a problem and have to repitch with another strain or bret.

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Old 06-21-2012, 07:59 PM   #13
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I don't think that i would recommend crash cooling the last starter step that you intend to ferment with. I think it is best to pitch it while fermenting.

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Old 06-21-2012, 10:51 PM   #14
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3724 is VERY problematic and does not fully attenuate even under good conditions.
So not true. You do need to treat it right. Proper temp control and it works just fine. Just pitch and slowly raise the temp until you get to the high 80's to 90 and it does it's job. I always get it to finish low with no problem. The last brew I did was down to 1.004 in 10 days. I just bottled at 1.002. I like the flavor profile from this yeast.
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Old 06-25-2012, 07:28 PM   #15
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Update: I pitched some 3787 from a starter that was cooled and then decanted last Thursday(6-21-12). This pitch never showed any signs of fermentation and a gravity check verify this(still at 1.050). So I made another stater of 3787 and pitched at high krausen(~14 hrs) on Saturday afternoon. I added oxygen from an aeration stone for ~20 secs. Some say not to do this, but I want the yeast to have some O2 and I'm still very far from my FG. I figure the new pitch should consume this O2. Fermentation finally restarted 7-8 hours later at a temp of 71F. Since then I've continued to ramp the temp up slowly to 75F. The ferment hasn't been as vigorous as 3787 usually is, and there is no blow-off. I'm going to keep ramping the temp to keep the ferment going and hope that the FG gets to 1.008-1.010.

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Old 06-25-2012, 07:42 PM   #16
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Quote:
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So not true. You do need to treat it right. Proper temp control and it works just fine. Just pitch and slowly raise the temp until you get to the high 80's to 90 and it does it's job. I always get it to finish low with no problem. The last brew I did was down to 1.004 in 10 days. I just bottled at 1.002. I like the flavor profile from this yeast.
This is my experience as well. I get 90+ % apparent attenuation regularly with this yeast.

I wonder if many of the stuck fermentation stories are because of people having some daily temperature fluctuations during their fermentations and when the temps drop at night later on in fermentation the yeast floculate and stop fermenting? I generally ferment in a chest freezer with a dual stage temp controller and can keep that from happening.
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Old 06-25-2012, 10:12 PM   #17
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This is my experience as well. I get 90+ % apparent attenuation regularly with this yeast.

I wonder if many of the stuck fermentation stories are because of people having some daily temperature fluctuations during their fermentations and when the temps drop at night later on in fermentation the yeast floculate and stop fermenting? I generally ferment in a chest freezer with a dual stage temp controller and can keep that from happening.
You probably are right. The more steady you can keep the temp the better. I use a big cooler and an aquarium heater. it holds the water temp to within 1/2 degree. Never changes at all. The mass of all that water keeps it very steady.
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Old 06-26-2012, 03:56 PM   #18
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Another update: I checked on it last night and it was still fermenting, with about a bubble every 6-8 seconds in my airlock. I took a peak inside the bucket and there is no krausen at all. Took a gravity reading as well, 1.030. I've got the temp ramped up to 77F. I'm wondering which yeast is getting the ferment done. Whenever I've used 3787 I've had a long lasting krausen, so it might not be that one. Also, the hydro sample was super cloudy, so there is plenty of yeast in suspension, and it's quite tasty. Given the info I've provided should I continue to ramp the temps up as if the 3724 is active? Or will I get some seriously off flavors from the 3787 at high temp (above 80F) if it's active? I'm going to try to be patient and just leave it at 77F for the next couple of days and see if the ferment activity remains steady. If it slows and is not near FG I think I'm going to ramp the temps again into the mid 80s.

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Old 08-12-2012, 08:54 PM   #19
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This ferment completed as I had hoped. I continued to raise the temp up to 86F. Gravity was down to 1.009 in a week and 1.006 after three weeks when I decided to bottle. Beer has some great citrus taste with a little spice. Still not sure if 3787 or 3724 finished, but the flavors I am tasting are not the typical flavors of 3787.

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