3724 belgian/stuck help

I know the notoriety of the strain, but it makes me wonder what am I doing that is preventing the stall. I have open fermented, closed fermented, used temp control, and let it ride with no changes in attenuation. I will say ramping the temp artificially nets a phenol profile I dislike.

 

If you ever divine your 'technique' here you should relate it to Wyeast. I would strongly suspect that their sales of 3724 would increase if they could share your 'tip' here.

As it stands right now I personally refuse to purchase 3724 despite the aspect that it creates a tasty Saison beer. I obtain my tasty Saison beers using other non-fussy strains.

Cheers!

 

The 'good news' is that if you use other beer yeast strains you likely will never have to be concerned about a 'stuck' fermentation.

Cheers!

 

The 'good news' is that 3724 makes saison that is tastier than that made with any single 'non-fussy' strain. BrewBetty fact.

 

On the topic of alternate yeast strains, check out Imperial's Rustic strain (same as WY3726, supposedly). I am a big fan of 3724, but I very much enjoy the beer I made with Rustic, and it was faster than 3724. But I also say just give 3724 more time.

 

FWIW, I think a lot of the stories of 3724 stalling is are likely due to under-pitching. I'm not pointing that finger at anyone here, but Wyeast mentioning "notoriety" is based on lots of homebrewers complaining but not necessarily following "best procedures".

 

Yeast nutrients, appropriate pitch rate, and oxygenation with pure O2 have yielded no stalls for me.