3724 belgian/stuck help

Just to rule one possibility out, have you recently switched from using a hydrometer to a refractometer? I ask because a refractometer will give high readings for final gravity and you have to use a calculator to determine the actual final gravity. Of course you'd know this if you had been using a refractometer before, but there's a first time for everything, so I thought I'd ask.

 

Just be patient. It will finish.

 

Ya give it a week or two it will finish.

 

Yeah, be patient. In my experience 3724 usually takes around 5 weeks to finish. Also, I find that a constant temperature is helpful. I’ve never read any to support this theory, but the only time I had trouble with this yeast was when I had poor temp control and the ambient temperature fluctuated quite a bit. And yes, warm temperatures help.

 

Yup, just give it time.

It has been my experience that the beers I brewed with 3724 did reach my expected FG but patience is key here.

I have not brewed with 3724 in several years because the fact that it gets stuck (or slows down if you prefer that terminology) is a pain in the ass IMO.

Cheers!

 

Yep, if you can't heat it up, you'll just have to wait. And even if you can heat it up, you'll probably be waiting anyway - last time I used it earlier this year on a petite saison that started at 1048, it was down to 1020 in a week and then it took another four or five to get down to 1.005, even after raising the temps into the 80s up to 90. Next time I use it, I think I will just copitch with 3711.

 

All this... 3724 is used for is vastly superior flavor, not for it's quick turn around. As far as co-pitching goes, you can always co-pitch WY3724, WLP565, WLP566, and a Brett C/A culture, which will get you much closer to a full Dupont flavor.

 

I've never understood people who go to 3711 over 3724 just because it's faster, even while acknowledging that 3724 makes a better saison. (I'm not talking about folks who genuinely prefer the flavors from 3711, misguided though they may be.) If I just wanted a fast saison, I'd go to the grocery store.

 

There are other strains (or blends) that produce flavorful Saison beers that don't take a month+ to complete primary fermentation.

Spoiler alert: in another month or so I will be posting more on this topic (re: a Saison that I brewed this past summer).

Cheers!

 

I agree. I have been using my Nectarine Blossom blend for all my Belgian/Saison ferments for the past year+ now. Only takes 1-2 weeks to finish. But I will always compare my flavors to Dupont.

 

If Belgian saison is treated right she won't hesitate either...

 

I can report that for one batch where I used 3724, I made a 2 liter starter, I fermented hot (greater than 80 degrees F), fermented 'open' (i.e, no airlock) and that batch still took over a month to reach its FG.

There are other Saison yeast strains that produce flavorful beers and they are non-fussy (i.e., reach FG is 2 weeks or less).

Feel free to use 3724, I have moved on.

Cheers!

 

I have used Belgian no less than 10 times, no stall.

 

Never had an issue with it myself, either.

 

Below is how Wyeast describes 3724 on their website (with emphasis in bold by me):

“This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation.”

It is fortunate for you that this strain has not “stuck” for you but obviously this is an issue with this strain or otherwise Wyeast would not have the above verbiage in their description for this yeast strain.

Cheers!