dreaded Wyeast3724 1.030 stall..

I have two saisons going into a competition and they are both in the same ferm chamber,One is with 3711 and the other 3724. Took a gravity reading at day 10 and 3711 is at 1.010 typical of all my use of this strain. 3724 is at 1.030 and i am going to take another sample in a few days. If it is still at 1.030 I plan on adding some 3711 to finish the job but i am undecided on what numbers to use. Using yeast calculator i could make a .2 L starter and have more than enough cells to work but i do not want to finish out at 1.000 I am pretty sure 3711 is capable of just that. So, should i under pitch and if so by what rate?I myself enjoy a nice dry saison but a judge would not enjoy a flat beer with no carbonation due to lack of time for a proper bottle carbonation.

 

I would do a nice healthy pitch of the. 3711. You're tossing it into an alcoholic environment, so it might take longer than it would with a fresh wort. I'm surprised that your 3711 is only at 1.010. Seems high for 10 days in.

 

I love the 3711. It will ferment melted rubber. I don't have experience with 3724 but check around some other threads. Not sure what your fermentation temps were. I think I recall reading that it will stall but if you ramp up the temps into the high 70's or even low 80's it will kick in again. Might be worth a try.

 

I ran into similar problem with same scenario. I took some 3711 out of the one carboy and added it to the 3724 and viola! 7% and tastes very nice. Kegging it this weekend.


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you could try adding a bit of table sugar (boiled in some water and cooled), and rouse your yeast.
The saison I'm fermenting right now with 3724 had stalled out a bit higher than that, and I added ~0.5 lbs of sugar (along with the small amount of the 3724 I kept from my starter), and it's dropped 18 points or so in the past 4 days.

 

I had a saison with 3724 stall around 1.025 recently. Some rehydrated Belle Saison from Lallemand knocked it down to 1.005 in short order.

 

Just took another gravity reading which will be the last one i take for at least another six days. Clocked in at 1.026, nothing dramatic but I want to ride this one out due to the awesome balance this yeast is showing. Beersmith is calling for a 1.009 FG we shall see how close i get without help. Strange part is I still have a quarter inch layer of krausen so my hopes are still high that i may be in range within another two weeks without ramping temps. If it was not for that nice tart and dry finish starting to really shine i would just pitch 3711 but damn you 3724!

 

I finished my last batch with 3711 and it still has a definite tartness. I think most of the flavor profile is created in the first few days.

 

I've had similar issues with that yeast. I ended up pitching D-47 white wine yeast and ramping up temps to finish it. It now has an interesting, light fruity character mixed with the belgian-y flavors from the 3724.

 

So twenty four days later and the 3724 is at 1.008 and was well worth the wait. After taking the last gravity sample I thought from the slight bubble gum/banana nose that this would be a ester bomb but to my surprise it has to be one of my favorite saisons. Now to find a way to keep the SWMBO from drinking them all after I bottle.

 

It's a great yeast IMHO. I think it's worth waiting for.

 

Did you ever just warm it up, or leave it at the temp you mentioned?

 

I had another saison going at the same time in the same chamber so i decided to keep them both at 77/78F. So after the seven day mark and a initial drop of 20 gravity points, it dropped 2 points a day for the next 4 days i believe. Then it was a slow decline of a point a day.I am pretty patient when it comes to fermentation times so no loss.

 

I have a saison bottle conditioning right now. I used 3724 fully knowing it was going to take some time. I started at 64f for a ferment temp. Airlock bubbled for a week and a half. Once it stopped i brought my temp up to 75 for a week. Took my first reading and i was at 1.005. Took a taste, man that yeast does some nice things to wort! The keys for me were patience, temps, and patience.


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Next up is a kolsch with wy2565 heard that one can be tricky also but is great if treated well.