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Old 12-06-2012, 03:02 PM   #11
Apr 2012
Posts: 4

thanks for all the support gents.
I turned up the temp to 75, roused the yeast a little, and 3 days later, I am reading 1.015.
So as previous members indicated, this Belgian strain just likes to take its time finishing.

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Old 12-06-2012, 04:09 PM   #12
sweetcell's Avatar
Jan 2012
Rockville, MD
Posts: 5,118
Liked 975 Times on 706 Posts

Originally Posted by tekintl View Post
this Belgian strain just likes to take its time finishing.
but it's definitely worth the wait
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

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Old 12-06-2012, 10:01 PM   #13
Paid Supporter
Nov 2011
Chicago, Illinois
Posts: 46

Congrats - let us know what it dries out to. The 3724 I have going in "How Rye am I - Saison" is being pokey too. 7days 1.059 ~ 1.038 @ 74 degrees. The other 5gal with 3711 7days 1.059 - 1.010 @ 74 degrees (recipe says to dry to .008 or .006).
- James Faircloth, Chicago IL

Keg : 3F Alpha King, Belgian Citra IPA, 2 Headed Zombie DIPA, Russian Imperial Stout Barrel: 3F Robert the Bruce

Bottled: Centennial IPA, Zombie Dust, FatSam Amber, Moose Drool Brown, 2 Headed Zombie DIPA, Fuggle Muggle Brwn, Amer. WIT, Honey Kolsch, Gumballhead

Primary: Saison DuPont, How Rye am I - Saison

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Old 12-06-2012, 10:10 PM   #14
tre9er's Avatar
Jan 2012
Lincoln, NE
Posts: 4,371
Liked 242 Times on 197 Posts

19 isn't all that high. I'd expect it to come down some, but you're not too far off. It won't be a bad beer if it's in the teens.
Den Faaborg Bryggeri

Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

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Old 12-06-2012, 10:21 PM   #15
Dec 2011
Tulsa, OK
Posts: 613
Liked 120 Times on 84 Posts

I did the how rye saison over the summer with 3724 and it was excellent. it finished at 1.004 and was nice and dry with some kicking esters. i primaried 3 wks and it was a done deal. i always make adequate starters and never had any problems with this brew getting stuck at a high f.g. I will say that since all 11 gallons are gone, i'm wishing i had more.
"If you are a big tree, we are a small axe, ready to cut you down."-Bob Marley

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Old 01-02-2013, 02:26 AM   #16
Oct 2012
Kingston, Ontario
Posts: 154
Liked 15 Times on 10 Posts

Very common with high gravity beers. It could take 4-5 weeks to finally get down to the final gravity with 3787. Some suggest heating to 80 deg F, but I find that patience is a better option. What is your FG reading now?

I agree with Sweetcell, don't rack the beer from the primary.

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