Saison fermentation stall. Wyeast 3724

For 3724 both heat and patience are necessary virtues. Except for raising the temperature, I wouldn't mess around, at least not at this point in time. RDWHAHB.

 

It is my understanding that 3724 will get the job done as long as you exercise sufficient patience. Adding additional heat is useful.

I have only made one batch of Saison with 3724. I got it up to 80+ degrees at day 3 of the ferment and kept it at 80+ for 5 weeks. The OG was 1.060 and the FG was 1.004.

Wyeast 3724 makes a tasty beer: a nice combination of fruity and spicy flavors. The resulting beer will be worth the wait. For those who are not patient (or don’t want to suffer angst during the ferment) there are now plenty of alternative Saison strains beyond the Dupont derived strains (WY3724/WLP565).

Cheers!

 

You could add yeast nutrient as well.

 

Mine stalled out at a few months ago. Upped the heat, roused the yeast, waited another couple weeks, down to 1.005ish. RDWHAHB.

 

directly from wyeast's website:

"This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation."

 

Patience is key. Higher temps will accelarate the process, but will also change the outcome flavorwise. Whether the flavor is better or worse depends on your tastes. My last 3724 saison never went above 80F and was kegged in 38 days.

 

Brett is the answer.

 

Raise those temps on 3724 when it stalls. Get it warm and it will take off again.
Trust me....

 

I ran out of patience and kegged my 3724 saison at FG 1.026. Too sweet, but damn tasty.

So, if you have patience, your beer will probably be great. If you don't, it will probably still be pretty good.

 

Dupont yeast is finicky. You have to just let it go it's course. Dupont themselves have no temperature control on their fermenters so temps of up to 95*F are common. Any downward temp fluctuation can halt a Dupont ferment...

 

It will...

 

Wait. I have had it stall for a week, the start up again as if nothing happened. Keep it hot, as others have said.

 

If you add S-05 or 1056 it will finish a lot faster and as long as you add just a little you will never be able to notice change in the flavor profile. It will also help the dupont yeast to floculate out.

 

Definitely one yeast (3724/565) that needs a visit from the crystal/gravity police : )

At this point, waiting, rousing, raising temp, and a supplimental yeast are about your only options.

 

I'm planning a Saison with 3724 but would like to bounce an idea off everyone. I'm in Phoenix so heat isn't a problem at all. I was thinking of starting the fermentation indoors in the guest room where the ambient temp is around 80-82 and leave it there for a few days. Then, move it to the garage where it's above 95+ day and night. Is this a good plan or should I just put it in the garage straight away and leave it for however long it takes? How will the flavors be affected either way?

 

I would suggest that you pitch the 3724 on the ‘cooler’ side (something like 70 degrees) and let it warm up (free rise) into the 80’s over a period of a few days (3-4 days). If after a week or so you want to get it into the 90s that is OK but it has been my personal experience that this strain will ‘work’ just fine in the 80’s.

The rationale for starting off on the 'cool' side it to minmize the production of fusels (higher alcohols). I have no idea on what the flavor difference would be with a ferment in the 90's.

Cheers!

 

If you haven't brewed it yet, make sure your grainbill promotes full attenuation. I've had excellent results with 3724/565 fermented at 70*F by limiting the OG to ~ 1.055, using minimal dextrinous malts, and maybe a little sugar.

 

I believe I also heard on a brewing network podcast that this strain reacts well to a little extra oxygen. If I am remembering correctly Nathan brewed a Saison and gave it twice as much oxygen as usual and did not have any problems with stalling. Obviously doesn't help you at this point but worth a try next time.

I could be wrong here, so please if someone else remembers this too, please confirm.