SavageSteve
Well-Known Member
I brewed a Saison last week and pitched a bunch of Wyeast 3724 into it on Tuesday morning. Fermentation took off pretty quickly and was cranking along.
Thirty six hours later, the krauesen had fallen completely and it appeared that fermentation had stopped, or at least slowed down significantly. Specific gravity reading showed it was at 1.035.
From the Wyeast web site:
Bingo!
I raised the temperature a few degrees every few days, but it wasn't until it hit ~80 deg. F. that fermentation really kicked in again. It is now ~83 in my laundry room with the electric heat turned on and the door closed.
The air conditioner is on upstairs, and I'm afraid a tornado will form somewhere in the stairwell between floors!
But seriously, everything that's been said about this yeast is true-- it definitely needs very warm temperatures to do its job. I'll probably max it out around 85, and hopefully it will attenuate very well.
-Steve
Thirty six hours later, the krauesen had fallen completely and it appeared that fermentation had stopped, or at least slowed down significantly. Specific gravity reading showed it was at 1.035.
From the Wyeast web site:
This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg.
Bingo!
I raised the temperature a few degrees every few days, but it wasn't until it hit ~80 deg. F. that fermentation really kicked in again. It is now ~83 in my laundry room with the electric heat turned on and the door closed.
The air conditioner is on upstairs, and I'm afraid a tornado will form somewhere in the stairwell between floors!
But seriously, everything that's been said about this yeast is true-- it definitely needs very warm temperatures to do its job. I'll probably max it out around 85, and hopefully it will attenuate very well.
-Steve