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Reusing Wyeast Belgian Saison 3724

Discussion in 'Homebrewing' started by belias, Sep 7, 2012.

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  1. belias

    belias Initiate (0) Feb 8, 2006 Trinidad & Tobago

    My first batch with this yeast is currently fermenting. Like most accounts I've seen, it started quickly and krausen dropped off after a few days. After 2 weeks gravity was 1.020 (OG was 1.061) and I've let the temperature raise to 85 or so, and have just let the yeast do its thing slowly. I'm expecting FG to be 1.009.

    I was planning on bottling this weekend, which would make it 5 weeks from brewday, and I was hoping to brew another saison on the same day and rack on top of the trub. I know usually there should still be plenty viable yeast to do this, but given that the yeast is such a temperamental and slow performer, I was wondering whether there may be any issues.
     
    #1 belias, Sep 7, 2012
  2. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Your primary should be finev so long as you aren't trying for a much lower hopped beer, or a much lighter color beer. I'd think with the style you won't need to worry about either. The yeast should kick off within a day or day and a half with no problems. For insurance (on your bottles) you could alwasy add some US05 into the bottling bucket to make sure you get carbonation.
     
    #2 inchrisin, Sep 7, 2012
  3. BedetheVenerable

    BedetheVenerable Initiate (0) Sep 5, 2008 Missouri

    FWIW, I just brewed my first beer w/this yeast a coupla months ago. It went gangbusters for like three days, and then SHUT. DOWN. It hung around 1.020 or therabouts for the better part of 3 weeks or more but then, just like that, it dropped all the way down to 1.006 in just a coupla days. Weird, WEIRD yeast. The flavors were spectacular however. I let the good people here on BA talk me into leaving it a couple of weeks longer than I'd planned, and I'm glad I did, as I got several more points out of it. If you're not rushed, by all means give it a bit of extra time to see what it does, then repitch.
     
    #3 BedetheVenerable, Sep 7, 2012
  4. belias

    belias Initiate (0) Feb 8, 2006 Trinidad & Tobago

    Cheers guys. Not at all rushed, so I don't mind keeping it there for an extra week or two. And as far as the second batch, the first was an all sorachi ace saison and the samples I've taken taste great, so I'll probably just brew the exact recipe again and rack on top. Great advice with the dry yeast for bottling. I actually reused the wYeast Kolsch for a batch and all went well except for bottle conditioning. It's been almost 2 months and the second batch is only just beginning to carb, whereas the first time around it was fully carbed in 2 weeks.
     
    #4 belias, Sep 7, 2012
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