Chris_in_Seattle
Member
- Joined
- Jan 11, 2018
- Messages
- 14
- Reaction score
- 1
Hi everybody,
I brewed a Saison Dupont clone attempt 11 days ago, and dumped two smack packs of Wyeast 3724 at 82F/28C in after six minutes of whirlpool aeration using an electric drill & paddle.
I have a temperature-controlled conical fermenter with the heat cranked up to 92F/33C (the highest it seems it will go).
I experienced the typical 3724 burst of activity during days 1-3, but things have s-l-o-w-e-d d-o-w-n dramatically, as you can see from this Tilt Graph / Brew Status:
https://www.brewstat.us/share/4617/saison-dupont
(Green line is temperature, blue line is gravity.)
At this point I'm lucky to go down 0.001 in 36 hours. My Excel forecasting function is telling me I should expect to reach 1.005 sometime around September 24th (!). This seems excessive. I'd really like to free up the fermenter for something else for the next month.
Do I just need to let this ride for the long haul? Should I re-pitch yeast? I've followed the advice of countless 3724 threads that say high temps are the answer, but I don't seem to be making any progress here.
Your advice and thoughts are always very much appreciated!
I brewed a Saison Dupont clone attempt 11 days ago, and dumped two smack packs of Wyeast 3724 at 82F/28C in after six minutes of whirlpool aeration using an electric drill & paddle.
I have a temperature-controlled conical fermenter with the heat cranked up to 92F/33C (the highest it seems it will go).
I experienced the typical 3724 burst of activity during days 1-3, but things have s-l-o-w-e-d d-o-w-n dramatically, as you can see from this Tilt Graph / Brew Status:
https://www.brewstat.us/share/4617/saison-dupont
(Green line is temperature, blue line is gravity.)
At this point I'm lucky to go down 0.001 in 36 hours. My Excel forecasting function is telling me I should expect to reach 1.005 sometime around September 24th (!). This seems excessive. I'd really like to free up the fermenter for something else for the next month.
Do I just need to let this ride for the long haul? Should I re-pitch yeast? I've followed the advice of countless 3724 threads that say high temps are the answer, but I don't seem to be making any progress here.
Your advice and thoughts are always very much appreciated!