Wyeast 3724 - Here We Go Again... - Page 2

USMCYoder · 01-20-2011, 03:42 AM

Quote:

Originally Posted by indigi

That strain for some reason hates working above 90*F. Lower it into the ~88* range, give the fermenter a little rock/swirl and see what happens. This was a problem I ran into on my last saison and I read somewhere that while these yeasts perform like champs at higher temps, they stall out and refuse to work anymore if it gets TOO warm.

I've heard this and experimented on it with a Saison a while back. It seemed that the optimal temp was around the 85*F mark. Jamil also talked about this on "The Jamil Show" from BN. If you haven't listened to it, I would do so. gives some good info in ramping the temp to help finish the fermentation

Montanaandy · 01-20-2011, 01:50 PM

Quote:

Originally Posted by USMCYoder

I've heard this and experimented on it with a Saison a while back. It seemed that the optimal temp was around the 85*F mark. Jamil also talked about this on "The Jamil Show" from BN. If you haven't listened to it, I would do so. gives some good info in ramping the temp to help finish the fermentation

Thanks. I will see if I can find it and listen to the episode. Montanaandy

**AnOldUR** · 01-20-2011, 02:04 PM

Quote:

Originally Posted by Ace_Club

When I used it recently, I just forgot about the beer for 3 months while it was in the primary and when I kegged it, it was at final gravity and, thus far, is my best Saison to date!

Similar experience with this yeast. Mine took about the same time to fininsh, but well worth the wait. Went from 1.071 to 1.006. I bottled after the extended primary and had no problems with carbonation. (Kept mine at pretty close to 85 degrees.)

**makisupa** · 02-08-2012, 01:37 PM

Quote:

Originally Posted by indigi

Maybe if you start it around the high 80s/low 90s it's not so finicky about the high temperatures. That'd be an interesting experiment to do if the strain didn't take so darn long to get its work done.

I read a post somewhere that a brewpub pitches 3724 when their wort has cooled to just under 100-deg. I didn't go that far but I pitched 3724 into 80-deg wort yesterday. Due to the warm temp, there was almost no lag time and fermentation has continued into this morning at 82-deg. I'm going to raise the temp this afternoon to 86 and then to 90, tomorrow.