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Open fermentation is the key to preventing stalls with the Dupont strain.

You could pitch some Wyeast 3711. That would get you going. Or, repitch 3724 and open ferment with just a piece of aluminum foil on the carboy.

Maybe pitch some Wyeast 3711? That's just a wild ass guess on my part.

Not if you follow this guide from Maltose Falcons. I fermented Dupont yeast from 1.062 to 1.008 in 5 days following the instructions on open fermentation. Worked like a charm.

I used this guide from Maltose Falcons when I brewed my first and so far only saison using the Dupont strain. Worked like a charm and never stalled.

One week in for my 6 gallon batch. Used the recipe as written except that I substituted WLP565 for the 3711 and corn sugar for the honey. Pitched a 1.6L starter at 62F and open fermented for the first three days at 65F. Then I took it out of my fermentation chamber and continued to let it...

It's only illegal if you get caught...

Brewed this today, except I'm using WLP830 in a 3 liter starter since that's what I have on hand.

Recipe?

You might want to consider filling a 12 ounce plastic soda bottle to use as a carbonization gauge. As the bottle gets hard, you know your beer's carbing. After a week or so, it should be rock hard, just like a regular soda. Tends to eliminate the anxiety of "is my beer carbed?" Doubts we all...

My bottling wand has the little stem at the bottom and a spring. Never had a problem with it sticking. For the OP, use the wand. It gives you consistency on the amount of headspace on each bottle if you fill the bottle to the top. If oxygen is an issue for you, then use oxygen-absorbing...

So a couple of days ago I bottled 5.5 gallons of a pilsner that used WLP833 in a 3 liter starter. I used a muslin bag to contain the hop pellets, so all that was in the fermenter was the yeast and cold break. I also used gelatin to clear the beer and cold crashed it for 7 days prior to transfer...

Fredericksburg has a good LHBS, but it's a little bit of a hike for you. Not terrible, but I used to commute to Pax from Fredericksburg for 2 years. About 90 minutes to drive there from Pax. Make it a day trip and hit the new small brewpubs that seemed to have popped here like weeds.

Slides right in.

I've never used the thermometer that came with mine. I stick my Inkbird temperature probe in the thermowell to monitor temps in my chest freezer fermentation chamber.

Natural Bridge gets you close to Devil's Backbone, Bold Rock Hard Cider and Wild Wolf Brewing, all on Hwy 151 east of Lexington.

Stonebrewer, I'd like an account, too. Thanks.

I made my first lager, a Helles, using Brulosopher's quick lager technique. Worked out great, at least to me. I'll try it again with RO water and mineral adjustments, just to see if it makes a noticeable difference over my Rainsoft house water.

The Candy Syrup recipe web page for this recipe calls for 2.8 volumes. You have to cross reference the CSI priming recommendation for priming with Simplicity Candy Syrup (33 grams/gal) to the help doc on how to prime with Candy Syrup. There's a table that converts g/gal to volumes...

The cheapest is $7.15 for a USPS Priority Mail Small Flat Rate box. Will get to you in a couple of days.