Originally Posted by wormraper
took a FG reading today at the two week mark since i got my new hydrometer in. shocked as hell. after adjusting for temp I'm at about 1.004 for my FG. I honestly expected it to be stalled at about 1.025-1.035 after reading how picky this yeast can be. that 2 lb's of sugar sure did dry it out. This beast is as dry as a bone. all the citrus notes from 5 days ago seems to have vanished and is replaced by some harsher alcohal flavors and a serious dry taste. (of course I'm not worried or freaking out, this is green beer, aging and carbing will play a whole nother tale on this sucker just interested how in 5 days the taste can alter so much).
I've always had to pitch a pretty big starter with 3724 for it to ferment in a timely manner. Good to hear yours worked out well for you. The yeast really is something special when you get it to behave properly.
My last Saison with this yeast did exactly what you're describing here, except it waited until after bottling. It was also the first time I've had 3724 stall and take forever to finish, so that may have something to do with it. All my other times using it, despite finishing very dry, has tasted very similar to Saison Dupont. I'm chalking it up to maybe a slight infection introduced during bottling, but none of the beers that I've bottled since have had the same problem. Who knows.