Wyeast 3724 Belgian Saison - they were right!

[thed163]

No theres nothing wrong with that as long as theirs no off smells that could be an indicator of an infection. I cant remember if you said you pitched a starter or just a smack pack. When I was pitching just solo-smack packs I would tend to have a long period of activity, when I am pitching big starters the activity quickly drops off between 72 and 96 hours. Its not unusual for saisons to show activity for a long period of time.

The gravity check also gives you a chance to taste and see if theres any flavor/aroma qualities that could indicate infections or other problems.

Smack pack, although it was a 2.5g batch, and used the whole smack pack... So it was more than enough.

I think i'll wait until the activity dies a bit. Test my new refractometer (here in 3 or 4 days or so) and take more than enough so I can taste.
I'm very unconcerned about the infection currently. It's smelling great, looks healthy, just more so concerned about whether it's warm enough.

Thanks!

 

[rhys333]

Well I'm fermenting with 3724 for the first time. I've stayed away from it due to all the "stalling out" concerns. Fingers crossed! I pitched at 70F last Monday and at the 8 day mark today its sitting at 80-82. Activity has slowed, but I still have krausen and the airlock is blooping 3-4 times a minute. I'll take a gravity reading in the next day or to see where it's at.

 

[eimar]

3724 is a great yeast ... when properly treated. It results in a beer that I like better ( it's my humble opinion here ) that saison Dupont.
1 ) for 5 gallons pitch a 1 quart starter
2) keeps the fermentation temperature above 26 degree Celsius ( 80 Fahrenheit ) , purchase an electric blanket if necessary.

Jacques

 

[orangehero]

I used this yeast for the first time recently. Large dose of pure O2, pitched the appropriate size starter, pitched at 70°F and allowed to ramp to 90°F over 4 days, with loose foil over fermentor opening. Still got stuck at 1.035. After several weeks of very very slowly dropping in gravity finally decided to use 3711 to finish it off to around 1.003.

 

[Jbuckley1996]

I brewed a saison with this yeast last year. I had the same problem, stalled at 1.04. I had to add a bit of safale dry yeast to get it finished. Once it finished though the taste was fabulous. Dry fruity and tart. However next time I brew a saison I will try the French 3711 and see if that is better behaved.

John B.

 

[rhys333]

I brewed a saison with this yeast last year. I had the same problem, stalled at 1.04. I had to add a bit of safale dry yeast to get it finished. Once it finished though the taste was fabulous. Dry fruity and tart. However next time I brew a saison I will try the French 3711 and see if that is better behaved.

John B.

I found it performs way better on the next generation. I mentioned a few posts up it was slow as molasses the first time for me (took 5 weeks)... but when I repitched the slurry into a new batch it ripped through the beer faster than 3711. I was down at FG when I checked on day 4!

 

[CatalinaWineMixer]

I recommend chilling wort down to 90deg. Pitch 1qt starter also at 90 degrees (5.5g batch). I wrap my fermenter in aluminum foil and blanket. Fermentation will bring it up to 95-97. I hold it there for 2 weeks. Works like a charm.

I think it stresses the yeast when u pitch at 70 and then raise it up. I just pitch warm and keep it warm. Give it a try.

 

[TGFV]

Another great way to lower the gravity on Saisons that was mentioned in earlier pages (and worked charms for mine) is open fermenting.

A few experiments have been done with commercial saison yeasts and those fermented with an airlock or BO tube stalled nearly 80%more (4/5 times more) while those with sanitized tinfoil disnt on any of the tests. They hypothesis is that there is a suck back reaction that causes problem if there isn't proper airflow (I'm admittedly mangling the explanation).

 

[Naggs]

I just wanted to thank everyone in this old thread for the patience to ride out this yeast. Did the old 1.020 stall just like clockwork at 2 weeks. I left it on and left it alone (probably longer than I needed to). After 8 weeks, I just kegged at 1.004. Awesome funky notes with nice dry finish and that is without any carb yet. Thanks again!