Need some advice on temperature control.

I fermented at 80 deg for 39 days until it finally came down to 1.012. The target og was 1.010. Now I think I should have waited a bit more because after just one week the beer looks like this



I'm a bit concerned about the level of carbonation after just 7 days. The cork popped a bit loud after just one week. Bottle bombs come to mind. The taste is good, a bit dry and could use a few more weeks to develop.

 

Below is a ‘summary’ of my last two batches of Saison using 3724:

Batch 1: 7.5 weeks (52 days):

· Pitch temperature: 68 °F

· Temperature at day 7: 81 °F

· OG = 1.058

· FG = 1.002

Batch 2: 5 weeks (35 days)

· Pitch temperature: 70 °F

· Temperature at day 7: 80 °F

· OG = 1.060

· FG = 1.004

I have no idea how fermentable your wort was but I highly suspect that you were not at your final gravity with your reading of1.012.

Do you have the ability to place all of your bottles at refrigerator temperature (e.g., 40 °F)? If so, that is what I would recommend that you do that. That should get the yeast to go dormant and stop the carbonation process.

Wyeast 3724 makes a tasty Saison but it is a ‘tricky’ and ‘fussy’ yeast strain to use.

Cheers!

 

I should have known better, I thought 2 points wouldn't make a difference. Right now I have a blast towel over them and I'll probable just drink one or two a day until they are gone. There's not that many. If they get too crazy in the next few days I'll cool them down and or pop the corks. They are all in heavy corked bottles , so that will buy me some time.

I have another 6 gallon fermenting away, its day 32 for that one. On sunday it was at 1.030. I'll wait this one out as long as it takes.

Cheers

 

That is exactly what you have to do with 3724. it is a tricky/fussy yeast but it does indeed make a tasty Saison.

I will be homebrewing a Saison in a few months but I will be using the White Labs Platinum yeast of WLP585 Belgian Saison III. It makes a tasty Saison and that strain is not fussy.

Cheers!

 

That's very similar to my setup, just a not a garbage can. I've also had success going this route, very easy to control the temp.

 

I've had 3724 get down to 7 points in 8 days(from 53) and had it go as long as 5 weeks (from 58), it's a finniky delicious yeast. Cheers!

 

Yea verily!

Cheers!