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Old 09-07-2013, 01:15 PM   #21
drksky
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So now I have another question. With the fermentation seemingly stalled, am I going to have problems with it carbing?



 
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Old 09-07-2013, 01:35 PM   #22
bdb7098
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Just bottled a Saison using 3724. Very sluggish, took two months until it finished with a reading of 1.005. I moved mine to my garage to get more heat but with the cool summer it wasn't consistently hot enough. 3724 loves it hot. It finally finished when the temp in the garage was over 90. I bottled last Friday and cracked one open last night, just to see. Tho't it would be flat because of the long ferment. Not so. Perfect carbonation after only a week. I was going to brew a Saison/IPA with this yeast but don't think I can keep it hot enough. It might not finish until next spring.



 
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Old 09-07-2013, 03:55 PM   #23
drksky
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It was still at 1.020 this morning so I broke down and brought some Belle Saison that I'm going to pitch this afternoon. One thing I do remember is that when I smacked it, it was very slow to swell the pack and never really did get it as taught as other smack packs.

 
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Old 09-07-2013, 07:57 PM   #24
HopHouse
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My suggestion for next time is to follow this temp profile for fermentation.

Pitch at 68F and hold for 2 days. Then set temp controller for 80F and use a heating element (I use a ferm wrap) and let it sit for 3-5 days more at this temp. By Day 4 (of 7-8 total fermentation days) I'm usually done fermenting and the last few days it is cleaning up.

I'll keg, chill overnight, force carbonate and can drink by day 10. I'm drinking one this weekend that is 8 days old and its delicious!

 
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Old 09-07-2013, 08:35 PM   #25
logan3825
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Racking to a secondary before it was done fermenting probably didn't help. 3724 is a slug unless you warm it up. It will finish eventually but it will take it's sweet time doing so. I prefer WLP 566. Gives similar flavors without the staling. I was told 3942 may be an alternative to 3724. I have not tried it though.

 
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Old 09-08-2013, 05:14 PM   #26
drksky
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Hmmmm...I pitched a full packet of rehydrated Belle Saison yesterday around noon and 24 hours later I don't see any signs of renewed fermentation and it's still stubbornly stuck at 1.020?

 
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Old 09-08-2013, 06:46 PM   #27
IslandLizard
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Quote:
Originally Posted by drksky View Post
Hmmmm...I pitched a full packet of rehydrated Belle Saison yesterday around noon and 24 hours later I don't see any signs of renewed fermentation and it's still stubbornly stuck at 1.020?
What temp are you at? Belle Saison likes it hot, all the way up to 92F, perhaps higher. Their spec sheet is incomplete and hard to understand.

Was your pitched hydrated yeast within 18F of the beer temp?

Unless you have a boat load of unfermentables, it should attenuate. You may not see big bubbles, and it maybe slow moving. Time will tell.

 
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Old 09-08-2013, 07:03 PM   #28
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Just an observation.

On 8/31 you said the gravity was 1.024, and on 9/6 you measured 1.020. To most of us that means your 3724 was still attenuating. Your swinging temps could be the reason that slowed down the yeast to a crawl. Try to keep this baby warm, at the same temperature, and have patience. It will get there, unless there is nothing to ferment for the yeast. Some extracts seem to leave a lot of unfermentables that even the regular Saison yeasts can't break down. 3711 has some of the strongest teeth and is tenacious.

 
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Old 09-08-2013, 07:13 PM   #29
drksky
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Quote:
Originally Posted by IslandLizard View Post
Just an observation.

On 8/31 you said the gravity was 1.024, and on 9/6 you measured 1.020. To most of us that means your 3724 was still attenuating. Your swinging temps could be the reason that slowed down the yeast to a crawl. Try to keep this baby warm, at the same temperature, and have patience. It will get there, unless there is nothing to ferment for the yeast. Some extracts seem to leave a lot of unfermentables that even the regular Saison yeasts can't break down. 3711 has some of the strongest teeth and is tenacious.
The probe I've got taped to the side of the better bottle is telling me 85. The sample I pulled this morning measured 83 and change. This is about the best I can do with my equipment and environment. I'll just try to keep the temp constant and just let it be. Obsessively taking gravity readings isn't going to get me anywhere, I suppose.

 
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Old 09-08-2013, 08:45 PM   #30
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3724 will finish below 1.010 for you but you are just going to have to be patient because your fermentation schedule has been less than ideal..........

Go brew something else in the meantime and periodically go back to this one and rouse the yeast every few days and in another week or so it should be done so just leave it be for now and stop making yourself nuts over it

If you choose to use this yeast again be prepared to pitch it at 80 and allow to self rise into the mid 90's or with a controllable heat source and it will finish in 10 days easily with a great flavor profile, that's all I can tell you.


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