Is this normal for Saison recipe/yeast?

[Ntwkdsnr]

Hi folks,

I brewed a 5 gallon saison and used Wyeast 3724 (Belgian Saison yeast). OG was 1.056. Now after 16 days it is sitting at 1.032. My fermentation temps have been 75-80 degrees. It is still bubbling but slowly. It this normal for this style and yeast? Should I just let it continue and not worry?

Thanks

 

[mullet6577]

Google around and you'll find LOTS of hits on this particular yeast stalling for a while

This is just one from here

https://www.homebrewtalk.com/forum/threads/dupont-yeast-stalled-okay-to-leave-at-high-temp.423461/

 

[IslandLizard]

Yup, Dupont Strain. Let her be, she'll finish it slowly to her FG destination over the next 3-6 weeks.

Brew something else that's quicker, to hold you over.

 

[Ntwkdsnr]

Google around and you'll find LOTS of hits on this particular yeast stalling for a while

This is just one from here

https://www.homebrewtalk.com/forum/threads/dupont-yeast-stalled-okay-to-leave-at-high-temp.423461/

Wow. Great. thank you. I'm glad I'm not alone.

 

[Dog House Brew]

I use this strain almost exclusively for my Saison beers. I’ve found that if I oxygenate the wort well, and start it at 62-65 for the first few days, it preforms really dependably.
I hold it there for 3 days and then let it go to ambient temp. I’ve never added any heat to it. Be patient it will go. If your impatient, pitch some dry Belle Saison yeast and it will finish quick.

 

[Miraculix]

For a little bit more ideas about this topic read the following recent thread. Looks like open fermentation/a little oxygen while fermenting can prevent the stalling.

https://www.homebrewtalk.com/forum/...tuck-wy3724-saison.667472/page-2#post-8623591

 

[Gregory T]

An article on Saisons and the DuPont stall

https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts

 

[brownni5]

Still waiting for my first Dupont stall! Not sure what I'm doing wrong/right.

 

[rhys333]

Hi folks,

I brewed a 5 gallon saison and used Wyeast 3724 (Belgian Saison yeast). OG was 1.056. Now after 16 days it is sitting at 1.032. My fermentation temps have been 75-80 degrees. It is still bubbling but slowly. It this normal for this style and yeast? Should I just let it continue and not worry?

Thanks

Perfectly normal for 3724. Leave it to do it's thing for 6 weeks and it'll reach 90% attenuation. Save and reuse that yeast slurry though. It will ferment subsequant batches in a matter of days, as fast or faster than 3711.