Jsta Porter
Well-Known Member
- Joined
- Oct 22, 2007
- Messages
- 93
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Hello,
Thanks for the assistance.
I am making a Saison with an OG of 1.072 and Wyeast 3724. Using Mr Malty I need 3.63 liters of starter. I checked the gravity after 3 days from initial development of the starter, which had about 2 pints of wort. It is at 1.030. With most yeasts it is down to 1.010 within a day or so. I do oxygenate the wort prior to addition and use yeast nutrients. I have heard that 3724 is a slow fermenter.
Questions:
1. Do I need to wait for the starter to reach lower OG's before additional wort addition?
2. I believe that 3724 likes higher temps for fermentation. Current temps are about 76 degrees. Do I need to raise the starter temps to assist in the yeast development?
Many thanks!!
Thanks for the assistance.
I am making a Saison with an OG of 1.072 and Wyeast 3724. Using Mr Malty I need 3.63 liters of starter. I checked the gravity after 3 days from initial development of the starter, which had about 2 pints of wort. It is at 1.030. With most yeasts it is down to 1.010 within a day or so. I do oxygenate the wort prior to addition and use yeast nutrients. I have heard that 3724 is a slow fermenter.
Questions:
1. Do I need to wait for the starter to reach lower OG's before additional wort addition?
2. I believe that 3724 likes higher temps for fermentation. Current temps are about 76 degrees. Do I need to raise the starter temps to assist in the yeast development?
Many thanks!!