Wyeast 3724 Belgian Saison - they were right! - Page 2 - Home Brew Forums
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Old 08-08-2009, 12:55 AM   #11
SavageSteve
 
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Well, it's somewhere between 1.020 and 1.027, depending on how I read the refractometer. It's difficult to tell because the blue "line" is so diffuse. Either way, it looks I'm in this for the long haul. I'll avoid frustrating myself and won't check for at least another week.

Sample tastes great, though! Definitely one of my better ones, IMHO.

-Steve
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Old 08-08-2009, 01:01 AM   #12
ChshreCat
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I'm brewing my saison tomorrow, but I'm using 3711 instead. We'll see if it reacts differently.
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Old 08-08-2009, 01:15 AM   #13
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Quote:
Originally Posted by ChshreCat View Post
I'm brewing my saison tomorrow, but I'm using 3711 instead. We'll see if it reacts differently.
3711? Cool... didn't even know they had that one. I guess I'm not good enough for their "Private Collection". Interesting that it has a lower temperature range than their other Saison yeast.

-Steve
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Old 08-08-2009, 01:26 AM   #14
ChshreCat
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Quote:
Originally Posted by SavageSteve View Post
3711? Cool... didn't even know they had that one. I guess I'm not good enough for their "Private Collection". Interesting that it has a lower temperature range than their other Saison yeast.

-Steve
I just had to get my LHBS to set a smack pack aside for me. They only got them a couple at a time.

I'm hoping the lower temp range will work in my favor. I bought my ingredients and the heatwave immediately passed. It's been in the 60's now! I might actually have to work to keep this thing warm.
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Old 08-08-2009, 03:06 PM   #15
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I think this is going to be a good yeast (3711)! The one I did last week is down to 1.006!
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Old 08-08-2009, 03:46 PM   #16
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Quote:
Originally Posted by SavageSteve View Post
Well, it's somewhere between 1.020 and 1.027, depending on how I read the refractometer. It's difficult to tell because the blue "line" is so diffuse. Either way, it looks I'm in this for the long haul. I'll avoid frustrating myself and won't check for at least another week.

Sample tastes great, though! Definitely one of my better ones, IMHO.

-Steve
You're aware that you need to use calculations to detect the SG from beer that is already fermenting right? You can't just use the reading straight off the refractometer.

Either way, mine was right round there on monday, today it's at 1.014. It's still trucking! I'm just going to wait another week. It taste awesome even warm and uncarbonated! I can't wait.
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Old 08-08-2009, 03:58 PM   #17
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I picked up a pack of 3724 last week and am going to brew up my Saison on Monday. I know, kinda late in the game but better late than never. What temp did you guys mash at? Is 148F too low?

 
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Old 08-08-2009, 05:31 PM   #18
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Quote:
Originally Posted by WorryWort View Post
You're aware that you need to use calculations to detect the SG from beer that is already fermenting right? You can't just use the reading straight off the refractometer.
Yes. I use BeerTools Pro to calculate the current SG based on the OG. I think the problem with the reading is that the sucrose in the recipe is making the blue line too diffuse.

DrinksWellWithOthers, I did a partial mash and meant to do it at 148, but I overshot and the mash settled in at 150. Over the course of the rest, though, it dropped to 146, so hopefully it will still be very fermentable. I used a little over a pound of sucrose to help dry it out as well.

-Steve
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Old 08-08-2009, 05:41 PM   #19
ChshreCat
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Gah... no brewing for me today. Extra innings at work last night so I didn't get out until after midnight, and then forgot to get a few things ready I needed to do last night. No clue when I'll have a chance to brew this now. Grains are crushed and in the fridge. :P
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Old 08-10-2009, 05:34 AM   #20
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mine is at 1.012. I racked to the secondary and added isinglass to clear it up a bit. I read some other threads and they said Saison should finish lower? The recipe I did from Brewing Classic styles said it should finish @ 1.008 but Beer smith had it @ 1.012 ish. think I should pitch some Champagne yeast or will that dry it out too much or cause harm?
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