Help with extract saison

Either brülosophy or experimental brewing did an exbeeriment with 001 & 1056 and determined people can reliably taste a difference. Next saison I brew may utilize both just to see.

 

Have you used belle saison yeast? I find it is very inferior to 3711. I have brewed multiple times with both and the belle is overly phenolic. I have yet to find a dry saison yeast that I like.

 

I used the Belle Saison yeast a couple times and I thought it was fine, but not really my thing. I'm not a huge fan of 3711 either, makes a fine beer, but in the end, I'd rather buy a bottle of Dupont and then build up the dregs.

 

Make an appropriately sized starter, targeting 0.75M cells/ml/°P. Oxygenate the wort with pure O2. Use a nutrient like Wyeast nutrient blend in the boil. This is what I do and I have never had 3724 stall. And I don't do an open fermentation or otherwise relieve the pressure. (I've even naturally carbonated in the keg to obscene room temp pressures (to get ~4 volumes of CO2) without the yeast complaining.)

I'd bet a paycheck that 95% of the 3724 stalls reported are a result of not doing some/all of the above or else mistaking a slow fermentation for a stalled fermentation.

 

I open ferment. I also make a proper starter and aerate my wort. 3724 doesn't attenuate as well with extract, mine always stop @ 1.010ish.

 

Wyeast 3724 has always produced a nice Saison for me but every time I have used it, it took several weeks to reach the FG (e.g., 3-6 weeks). If you choose to use 3724 my advice is that patience is required.

Cheers!

 

What's your recipe look like?
I open ferment because @drewbage told me to.

 

In my experience 3724 won't take your beer to 1.000. I usually hit 1.010-1.005 depending on og. I think that I would start with 6lbs total dme and bump your volume up to 5.5 gallons for your next batch. I use 6lbs dme in 6 gallons of beer for an og of 1.046. It makes for a very dry and drinkable finished product.
And more seriously, there are theories that CO2 poisoning or fermenter pressures may be what causes the dreaded DuPont stall, that's the reason I open ferment. Coincidentally, after beginning to go open fermentations at room temp, my phenol levels are just right. I used to warm my beer up for attenuation, but the esters and phenols were always lacking. Now I get an earthy black pepper thing going that I really enjoy.