Primary Temperature

Clearly not with pure O2 and a 5 micron stone.

 

That's what I'm trying to find out. I would not be surprised at all if all or most of the 3724 stalls (true ones) were under-oxygenated, or some combination of under-oxygenated, under-pitched, and inadequate nutrients . The fact that under-oxygenating doesn't always cause a stall doesn't mean it could not have been the cause when a stall did happen. (Sometimes you dodge the bullet.) It's also possible (even probably I'd say) that the amount of O2 needed for reliable non-stalling might be higher than with most strains.

 

Or it could be just like Drew Beechum discussed that if you brew with 3724 and conduct an open fermentation you will not experience a stalled fermentation.

Drew knows what he is talking about when it comes the making Saison beers.

Cheers!

 

And it could also be that an open fermentation isn't necessary for reliable, repeatable, non-stalling, if you otherwise provide the right combination of factors.

I don't doubt it. Lots of us do. But nobody knows everything. Which is why I'd like to know how you added oxygen to your batches. It seems like a simple question.

 

Protip - avoid breathing CO2. You could pass out and crack your head open on the floor!

 

Most do that only once, and learn not to do it again.

There are reasons that entry to confined spaces in breweries is controlled, one is that it is possible to die of suffocation.

 

Can I take a look at your stout recipe @CADETS3 ? I've been looking for an extract stout recipe to make and have it age a few months for winter time. I'm not sure what to go with though.

 

Depends. If it's a recipe I've done before, or very similar, I just guesstimate. But I'd recommend at least learning how gravity is changing in your system/process the first time(s).