Wyeast 3724 question

[Dumpsterboy]

I'm fermenting a Belgian Saison with Wyeast 3724 for about 2 weeks. I was a little concerned about the quality of the yeast since the yeast did not swell properly after smacking and there was a large lag then a quick fall of the krausen. I just checked the Gravity and it went from 1.075 - 1.045-- not very good and it appears to have stalled miserably. I have read that this yeast can do this, and I have been fermenting at ambient temps of atleast 85. Anyways, I want to knock this badboy down and was thinking about addding Nottingham yeast, but I am concerned about sulfur aroma with this yeast. I hate it when I have gotten sulfur from other yeasts. Any suggestions on what to do here? Can I add a packet of Safale Us-05? However, if I do that will I lose that nice saison flavor? I did take a taste when I checked the gravity and it did taste good, but at 3%abv, that won't cut it obviously. Any help would be appreciated.

 

[cm02WS6]

Finishing with 3711 (French Saison) is a common practice if you do not want to wait for 3724 to finish. There's a lot of information out there on that combination. I plan on using 3724 soon and hoping that a properly-sized starter, oxygen aeration, temperature control, and patience will do the trick!

 

[Dumpsterboy]

I didn't use a starter-- huge mistake. I aerated and good temp control. Maybe I will try the 3711. Thanks for the help

 

[WilliamWS]

3711 is a BEAST and will fix you right up.
One thing: like most saison yeast 3711 likes it warm but, while 3724 is at it's best at 85-90F, the 3711 isn't quite as heat tolerant and prefers more like 75F (though it will fully attenuate even if you ferment cool).

 

[Dumpsterboy]

Thanks, just ordered up some 3711. I appreciate all the help.

 

[planetscott]

Try adding some corn sugar after you get it going again. This will help and will dry the beer some. I do it for all my saisons.

 

[cpatel479]

I talked to a guy from Wyeast about the 3724 and he said that unless you can keep it around 90F and use pure O2 with an aeration stone to to aerate the wort prior to pitching, you're better off using the 3711.

You will be happy with the 3711.

 

[mpelechaty]

I think part of your problem may have been that the ambient temperature is so high meaning the fermentation temp is even higher. Ideally you want to start 3724 at about 70* and slowly raise the fermentation temp to 85 over a week or two rather than keeping it at 85 the whole time. You could always pitch some brett and have a funky saison.

Additionally, in the future you may want to pitch two packets of 3724 or make a starter. Two packets worked well for me for my last saison and I aerated with a stone.

Cheers,
Michael J. Pelechaty

 

[WilliamWS]

According to the folks at Wyeast Dupont pitches and ferments around 90F and that is what they suggest for best performance out of that yeast. If you pitch low and raise the temp you'll likely end up with a very long fermentation (though in the end you'll prob still be fine).

 

[beergolf]

According to the folks at Wyeast Dupont pitches and ferments around 90F and that is what they suggest for best performance out of that yeast. If you pitch low and raise the temp you'll likely end up with a very long fermentation (though in the end you'll prob still be fine).

I have had no problems pitching low, holding at about 70 ambient temp for a couple of days and then ramping it up the near 90. The last one I did that way was down to 1.004 in less than 2 weeks. I am going to check it again this weekend.


If you are having trouble getting it to finish. Make a starter of 3711 and pitch at high krausen. That stuff will always finish low.