Stuck 3724 fermentation. Temps or repitch?

[nrjones89]

The last time I used 3724 it finished fast and never got stuck. This time, I pitched very cool ~ 58-60F on 8/25. Very vigorous fermentation at first, and the carboy temps were 64-66F during that time. Then it stuck! I took it out of my kegerator and let it warm up to room temp, which fluctuated between 74 and 78F. I took a gravity reading today and it's stuck at 1.048; SG was 1.052. Repitch or what? I don't really have a means to heat it up...

 

[ChuckS1]

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.

 

[brewing_clown]

"Very vigorous fermentation" but only dropped 4 points? Something's not right. Measuring with a refractometer or a hydrometer?

 

[nrjones89]

I don't have a refractometer, but my hydrometer readings were: SG 1.052 CG 1.048. When I say vigorous, I don't mean bubbler launching... just a good amount of krausen and bubbling activity, which has since gone away. I thought it might have been temps because the temp range specified on wyeast's website is quite a bit higher than my pitching and initial temps. I have it sitting in a warm bath right now at ~85ish and I jostled it around.

 

[nrjones89]

I can see CO2 bubbles rising to the surface now... hopefully it's kicking back up again.

 

[rhys333]

The last time I used 3724 it finished fast and never got stuck. This time, I pitched very cool ~ 58-60F on 8/25. Very vigorous fermentation at first, and the carboy temps were 64-66F during that time. Then it stuck! I took it out of my kegerator and let it warm up to room temp, which fluctuated between 74 and 78F. I took a gravity reading today and it's stuck at 1.048; SG was 1.052. Repitch or what? I don't really have a means to heat it up...

3724 is known for stalling and can take 5-6 weeks to finish, but it will finish if given the time. The trick is to let it do this and then harvest the slurry. On the re-pitch, it ferments faster than just about any other strain available.

 

[ChuckS1]

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

 

[nrjones89]

Welp it is definitely stuck. Going to repitch tomorrow. Damnit...

 

[rhys333]

Welp it is definitely stuck. Going to repitch tomorrow. Damnit...

How many days has it been like this? I'd be very surprised if it doesn't kick back into gear.

 

[nrjones89]

How many days has it been like this? I'd be very surprised if it doesn't kick back into gear.

I pitched on August 25th, so 11 days. Still 1.048