dreaded Wyeast3724 1.030 stall..

[JBOGAN]

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.

 

[tagz]

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.

 

[BlueHouseBrewhaus]

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.

 

[lefort3]

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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[fantomlord]

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.

 

[jeffjm]

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.

 

[JBOGAN]

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!

 

[tagz]

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.

 

[rupert130]

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.

 

[JBOGAN]

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.

 

[Twinkeelfool]

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

 

[pdxal]

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

 

[JBOGAN]

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.

 

[wxman73]

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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[JBOGAN]

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