3711 Saison at 79% attenuation

[Gittsom]

I have a hybrid roggenbock (calling it the doppelroggen) brewing right now using wyeast 3711, and after two weeks it' only reached 79% apparent attenuation (from 1.076 to 1.016). Wyest says 77 to 83% attenuation, but every thing I've read about 3711 suggests that it will ferment down to single digits quite quickly regardless of the starting gravity. I've kept temps right around 74°. Should I just let it ride for a while or do you think it might be about done? It does have a pound of crystal rye in it, but I'm not sure if that acts like typical crystal malts...?

 

[BlueHouseBrewhaus]

My last brew with 3711 hit 95% attenuation. It also took 4 weeks to finish. After a week or so I slowly ramped up to about 80% for a week and then let it finish at 68-70ish. It went from 1078 to 1004. Try ramping up 3F/day up to 78 or so and see what happens.

Attenuation is also going to depend on your mash schedule. I did a multistep mash at 122/144/158 for a very fermentable wort. Over the final week the SG slowly dropped another 3 points. I would say try the ramp up. When you think it's finished wait until you have stable SG for 5 days.

 

[serum]

There's no harm in raising the temperature. 3711 can take a lot of heat.

Attenuation will depend on your wort. Saisons generally have a highly fermentable wort made from mostly pilsner and sugar and I don't know how it would cope with something darker and more malty.

 

[Gittsom]

I'm at three weeks now and it only dropped two points since last week. I'll try ramping up the heat and see where it gets me! Thanks