Recommend a Saison Yeast.

For an OG of 1.040, you could get away with one strain

Although I like to use 2, i.e. start with 3724 & finish with 3711....for a more complex profile

 

Good idea, much like some do with sours and beers with brett and such.

Do you find one profile, say 3724 taking the lead in flavor over the 3711? Simply using 3711 for it's hulking ability to dry a beer quicker, and getting the slightly more to style flavor of 3724?

 

I've done a beer with 3711, started at 1.050, added brett at 1.010, and the beer ended up at 1.00. Delicious!

 

Hey all I just brewed a saison and used the 3711. It seemed to be going really well for the first week. I took a gravity reading today and it was at 1.025 from 1.064. it seems like it is stalling on me/or just going really slow. the temp has been from 68F - 73F. thinking i may have screwed up the brew somehow but i hit all of my gravity points. any thoughts on what i should do? if anything. i guess im just nervous at looking at everyones posts.

 

If it was a healthy pitch of 3711 and it stalls at 1.025, I'd look at your process.
What temp did you pitch at?
Make a Starter?
Aerate/oxygenate before pitching?
What was your fermentables?

Or you could give it another week and take another reading...

 

My next saison will be 3724 for a few days and then 3711.

 

I love both these strains. I hope more brewers e-mail Wyeast and request that they make 3726 year-round, or at least annual...

 

I pitched at 72 and i thought it was healthy.
I did not make a starter the guy at the store said i didn't have to with this strain.
shook the skit out of it before pitching.
I used 8lbs belgian pilsner, 1lb german vienna, 12 oz's belgian carmel vienna, 1lb flaked wheat, and 1lb honey at flame out,

i'll try and give it a week. Im just afraid i have a lot of un-fermentable sugars in there.

would it help to pitch more yeast?
is it ever of to gently stir the bucket? with a sanitized spoon of course.

 

My advice would be to remember what that guy looked like, and to not listen to him again.

At this point I would probably just give it more time. I would not stir. Maybe rock the carboy very gently to rouse the yeast. You could try bumping the temp up too.

That's not likley the issue, given your grain bill.