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Old 05-06-2013, 08:52 PM   #191
ShartAttack
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Quote:
Originally Posted by beergolf View Post
Wow. 5 days and you have checked the gravity 4 times. Just let it be for a while and let the yeast do its job.

3724 does like it hot to finish. I use a cooler filled with water and an aquarium heater to get the temps up and keep them up.
Yeah, I've been a little obsessive with the gravity readings because threads like this one made me paranoid. I promise not to check it again for a week

 
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Old 05-06-2013, 10:13 PM   #192
ne0t0ky0
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I was at 1.029 about a month ago. I cranked up the heat belt to hit 90, and also used a racking cane and co2 tank to bubble co2 in the carboy to resuspend the yeast. Just checked gravity today, down to 1.013, OG on this guy was 1.067. 3724 is fickle, but it can chew its way down if you give it heat and time. Hoping to get into single digits in a week or two.
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Old 05-17-2013, 02:23 PM   #193
ShartAttack
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Well, over two weeks and it's still going! I've been checking the gravity periodically and I've generally been getting some airlock activity as well. The temperature inside my apartment has generally been in the mid 70s, but one day when it got into the 90s I put it out on the balcony for a few hours and that seemed to wake it up a bit.

On day 1 the OG was 1.055. Today is day 16 and the SG is 1.010. I figure it still needs a few more days, all in all I think fermentation will have taken about 3 weeks to complete while my other beers have taken about a week. So I guess that makes it trickier to a degree, but given I didn't have any problems with it stalling (knock on wood) I would say it's been good.

 
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Old 06-04-2013, 03:15 AM   #194
milsman2
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Aug 2012
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Son of a *****. Just took a hydrometer reading on my dark saison with a 1.072 SG. It is a week out @74F and I'm only down to 1.034. I'm going to add 3/4 lb. of dextrose into the primary and let it sit in my South Texas garage and see how this yeast likes it. This has been my only beer in a year of brewing to poop out on me.

 
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Old 06-04-2013, 05:01 AM   #195
ne0t0ky0
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I highly suggest using something to inject co2 to stir up the yeast, and hit it with the heat. I just finished an 8 week primary run with 3724... and it was definitely worth the wait, but It could have been less time if I had been rousing the yeast sooner. 90F and co2 rousing brought me down from 1.038 to 1.004 in about 4 weeks.

Reason: typo on yeast strain number

 
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Old 06-04-2013, 08:40 AM   #196
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I have a small Saison that went from 1.043 to 1.006 in 14 days with 3724. I pitched at around 78* and ramped it up slowly a degree every 2 days. Currently at 85* headed to 90*.
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Old 06-07-2013, 04:21 AM   #197
beauvafr
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Did a 1.5 L 2-steps starter.

From 1.062 to 1.007 in 3.5 weeks. Slowly ramped from 65 to 82-83. Put the fermentor in a tub with an aquarium heater. Maintained over 80 for the last 14 days.

No sulfur smell. Taste really good! But I am gonna wait a couple of days and take another sample.

 
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Old 06-07-2013, 05:10 AM   #198
jheld00
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Ive had 10gal fermenting for a 1.5 weeks now. I pitched at 70 and ramped up to "88" Great Scott! with an aquarium heater. Each fermenter seems to be chugging along. hopefully with the combination of injected oxygen, a starter, and nice warm temps 3724 will attenuate without many hiccups. I plan on taking a gravity reading on monday or tuesday, to see what kind of progress has been made.

 
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Old 06-10-2013, 03:24 PM   #199
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Quote:
Originally Posted by kevmoron
It looks like I'm in the same boat as others on this, with 3724...

I mashed 9 lbs of Castle Pilsner malt at 145 for 90 min (this one is a SMaSH), then 158 for 30. Added 1 pound of sucrose, and came out with an OG of 1.060.

Pitched a 1-liter starter at 85F, allowing the temperature to rise to 90. Fermentation took off like nothing I have ever seen.

I had a two-inch krausen within TWO HOURS of pitching.
4 hours, maximum Krausen at around 4 inches high.
9 hours, Krausen already going down a bit.
Went to bed, and 16 hours after pitching I see that the Krausen is almost totally gone and bubbles are coming once every 15 seconds (for the record, I have a thermowell and digital controller keeping everything at a rock solid, steady 90 F, so yes this is actually a decent indicator of CO2 evolution).
20 hours, and Krausen is totally gone. SG is at 1.040 (grrrr).

Looks like I'm in this for the long haul. I'm going to let the temp drop one degree each day to about 80 because I'm just a little freaked out about the prospect of up to six weeks on a yeast cake at 90 F.

Quote:
Originally Posted by kevmoron View Post
Just an FYI to follow up on the above - as I said the OG was 1.060 and it slowed sharply at 1.040. I let the thing go for 6 weeks and it finished at 1.002 (not a typo).
I realize I am quoting a post from page 7 of 20 here, but this is a great update.
-Finished at 1.002 in 6 weeks

 
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Old 06-11-2013, 01:01 PM   #200
ShartAttack
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I really wish I understood what makes this yeast tick... I was really paranoid from reading all of the stories here that mine would get stuck, but it plugged along, albeit slowly. Spent most of its time in the mid 70s, and while it took about 3 weeks to finish up, it made gradual progress through that time. I guess most of my other beers are done fermenting in about a week but I still thought it went pretty well even though I didn't have the higher temperature.

 
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