Hey there fellow homebrewers. My thread may be a bit premature but I recently brewed a Saison using Wyeast 3724. I have read the thread that say it gets stuck at around 1.035/030. I pitched my yeast at a temp of 80* and it has stayed that temperature since. After approximately 1 day of MEDIUM activity in my blow-off tube, it went dormant. Frustrated, two days later I purchased a second bag of the yeast, allowed the bag to swell for 5 hours in 75 degree temps and pitched again. The gravity was 1.020 at that time (a mere three days after brew day). The second pitch has shown no signs of activity, should I just let it be and allow the yeast to slowly work it's magic? Or am I need of saving?
WYeast Belgian Saison
- Thread starter andruss15
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TANSTAAFB
Well-Known Member
Ramp that temp a degree a day until it takes off again. I've had Dupont into the 90s. And leave it the hell alone for about a month. Maybe 2. I had a stall the first time I brewed with it, split the batch, and pitched Brett in one and ramped the temp up in the other. Both finished at like 1002!
First generation 3724 is a bugger, and can take 5-6 weeks to fully attenuate. You can pitch another fast acting strain like 3711, but if you're patient and up for saving yeast, then waiting it out is well worth it.
Let fermentation finish, rack the beer off the yeast, then swirl it up and package in sanitized mason jars. Refrigerate until you want to brew another saison. That slurry will power through your next batch in just a few days without stalling. It might even eat the bottom of your fermentor if you're not careful.
Let fermentation finish, rack the beer off the yeast, then swirl it up and package in sanitized mason jars. Refrigerate until you want to brew another saison. That slurry will power through your next batch in just a few days without stalling. It might even eat the bottom of your fermentor if you're not careful.
TANSTAAFB
Well-Known Member
First generation 3724 is a bugger, and can take 5-6 weeks to fully attenuate. You can pitch another fast acting strain like 3711, but if you're patient and up for saving yeast, then waiting it out is well worth it.
Let fermentation finish, rack the beer off the yeast, then swirl it up and package in sanitized mason jars. Refrigerate until you want to brew another saison. That slurry will power through your next batch in just a few days without stalling. It might even eat the bottom of your fermentor if you're not careful.
That's good to know! I have gone with other strains just because I didn't want to mess with the long and finicky fermentation. I'll just keep the saisons rolling!
I've had pretty good luck with 3724 with my rhubarb saison the past couple years. Don't know how to advise you on it, so I'll just give you a recap of what I did.
I made 3 gallons of saison of a gravity appropriate for style, added 1lb rhubarb in the boil and 1lb in the primary fermenter, kept it in the high 60F to low 70F range until krausen finished, and then wrapped the carboy with a heating pad I activated a few times each night, and a dry towel around that. I transferred to secondary on 2lb more rhubarb and waited for the gravity to drop a little further (I think each time it was down around 1.010 at racking). It took a couple more weeks, but each time I had a final gravity around 1.006 or 1.007.
Not exactly applicable to you, as you probably didn't add fruit (yes, I know, rhubarb is technically a vegetable). Did you add any easily fermentable sugar at the end of the boil? What was your starting gravity? Did you add any yeast nutrient?
I've got to get this years rhubarb saison going before fall... I'm slackin'.
Also, in the future, please link to the strain you use if you are primarily discussing it in your thread.
I made 3 gallons of saison of a gravity appropriate for style, added 1lb rhubarb in the boil and 1lb in the primary fermenter, kept it in the high 60F to low 70F range until krausen finished, and then wrapped the carboy with a heating pad I activated a few times each night, and a dry towel around that. I transferred to secondary on 2lb more rhubarb and waited for the gravity to drop a little further (I think each time it was down around 1.010 at racking). It took a couple more weeks, but each time I had a final gravity around 1.006 or 1.007.
Not exactly applicable to you, as you probably didn't add fruit (yes, I know, rhubarb is technically a vegetable). Did you add any easily fermentable sugar at the end of the boil? What was your starting gravity? Did you add any yeast nutrient?
I've got to get this years rhubarb saison going before fall... I'm slackin'.
Also, in the future, please link to the strain you use if you are primarily discussing it in your thread.
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