EinGutesBier
Well-Known Member
I've read in more than one place that Wyeast 3724 - Belgian Saison tends to get stuck after a brief, vigorous initial fermentation. I pitched a starter for my 3724 and the first day and a half it was damn vigorous, had a nice krausen, the whole nine yards. After that day and a half, though, the krausen subsided. All the while I tried to keep the temperature high, though I don't think it was necessarily high enough.
So I stepped things up by using a heating pad that runs without a safety shut-off. I'm pretty sure it's in the 80s in that fermenter - it's easy to tell because of temperature and moisture-saturation of the air when I peeked in the fermenter quick. After doing this, there was a nice "carpet" of bubbles and foam on the surface, but no resurrected krausen. Obviously, it comes down to the gravity reading, but have I done just about everything I can to keep this fermentation on track?
So I stepped things up by using a heating pad that runs without a safety shut-off. I'm pretty sure it's in the 80s in that fermenter - it's easy to tell because of temperature and moisture-saturation of the air when I peeked in the fermenter quick. After doing this, there was a nice "carpet" of bubbles and foam on the surface, but no resurrected krausen. Obviously, it comes down to the gravity reading, but have I done just about everything I can to keep this fermentation on track?