Okay, so I have done my due diligence and researched this before posting a question that's been answered ad infinitum. I know that this strain is much maligned and most say to avoid it entirely. I'm curious whether it is actually a 'bad' brewing yeast or just very finicky... Like the DuPont saison strain (Wyeast 3724). I remember reading on a website with Denny and one other guy (sorry! Can't remember his name!) that he had some success when he let the DuPont strain open ferment (as in ferment with a foil cap). He theorized that the yeast may display co2 toxicity and that may lead to 'stuck' fermentations...
Sorry for the rambling.
Anyone have any experience with trying 'open fermentation' to clear a stuck fermentation? Am I on to something or out to lunch?
Sorry for the rambling.
Anyone have any experience with trying 'open fermentation' to clear a stuck fermentation? Am I on to something or out to lunch?