brownni5
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- Dec 17, 2017
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Be it Wyeast 3724 or WLP 565 or some other lab's variant of the yeast from the world's best-known Saison producer, home brewers are always warned of a stall at 1.030 or so. I've brewed with 3724 a few times now and have not witnessed it. 9 days ago, I brewed a Saison, used a fresh smack pack for a healthy pitch (2.5 gal), pitched in the upper 60's, ramped up to 80 somewhat gradually, and it's now at 1.014 (with temp correction on my hydrometer), or about 70%AA - from past experience with this yeast, I expect it to dry out nicely (the only reason I took a gravity sample was to see if I could catch it stalled). I suppose it's possible this one "stalled" at 1.014, but I bet when I package in a couple weeks, it's pretty low.
My question is, for those who see a stall, what are you doing? Keep in mind I'm not complaining that I don't see it, I just wonder where this idea comes from. No, it's not completely done in 4 days, but as a homebrewer, I don't need it to be. Are other Saison brewers just that impatient? Does 3711 reach terminal gravity that quickly (I've never brewed with it, and rarely take a gravity sample before 7days).
My question is, for those who see a stall, what are you doing? Keep in mind I'm not complaining that I don't see it, I just wonder where this idea comes from. No, it's not completely done in 4 days, but as a homebrewer, I don't need it to be. Are other Saison brewers just that impatient? Does 3711 reach terminal gravity that quickly (I've never brewed with it, and rarely take a gravity sample before 7days).