Saison fermentation stall. Wyeast 3724

Discussion in 'Homebrewing' started by allouez86, May 16, 2013.

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  1. MRsojourner

    MRsojourner Pundit (839) Dec 28, 2011 Massachusetts

    this was my solution to this problem when mine stalled at 1.008 now I have a huge ass pellicle to deal with.
     
    #21 MRsojourner, May 18, 2013
  2. lucas1801

    lucas1801 Initiate (0) Apr 5, 2012 Massachusetts

    You can rack from under it if you want.
     
    #22 lucas1801, May 18, 2013
  3. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    So far I haven't gotten a pellicle. Mines still sitting in secondary with some blueberry puree. Last gravity reading had me at 1.010. It tasted like liquid sex though.
     
    #23 SFACRKnight, May 19, 2013
  4. MRsojourner

    MRsojourner Pundit (839) Dec 28, 2011 Massachusetts

    I poured a whole vial of brett B and had a pellicle in about 4 days. I haven't looked at it in a couple months now but I was planning on racking it onto some fruit puree myself. you'll have to let me know how yours turns out!
     
    #24 MRsojourner, May 19, 2013
  5. allouez86

    allouez86 Pundit (999) Jan 24, 2009 Wisconsin

    Update: So I've got a saison that used White Labs 565 and has been sitting @ 1.004 for a few days and is going to be moved into secondary storage for a while. The saisons in my original post used wyeast 3724. One of the two saisons from my original post has started to move again, albeit at a snail's pace but I can wait, while the other hasn't moved much at all, most likely to not having sufficient enough yeast. Would it be beneficial to transfer the still saison onto the cake of the saison that's being transferred to secondary or do I still wait it out? I also have a few packs of US-05 if you think that would be better. Thoughts?
     
    #25 allouez86, May 21, 2013
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I think it's way too soon to be thinking about extraordinary measures with 3724/565. But why do you think there is insufficient yeast in one of your batches? How much did you pitch?
     
    #26 VikeMan, May 21, 2013
  7. allouez86

    allouez86 Pundit (999) Jan 24, 2009 Wisconsin

    The second batch was started by a friend of mine who forgot to make a starter and just let the wyeast pouch inflate over night. I'll definitely wait if that's what should be done. I've used this yeast only a few times and this is the first time it's stalled so I don't know how long I should be waiting for this yeast to get going. If waiting is what needs to happen then by all means I'll wait. Thanks for the input.
     
    #27 allouez86, May 21, 2013
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Well, don't just take my word for it. Others may disagree. But I have yet to see a 3724 batch that didn't finish with time at reasonable temps. I also think that most of the jump starts (raising temps, rousing, adding more/different yeast) people have done with 3724 were not needed. YMMV!
     
    #28 VikeMan, May 21, 2013
    runbirddrinkbeer likes this.
  9. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I agree with Vikeman. 3724/565 are very much "Set it and forget it" yeasts. If you haven't gotten to where you need to be after 6 weeks @ ~70F, then resort to some of the more drastic measures. In the few times I've used this strain, it's always finished @ >1.006 without having to do any backflips in this timeframe.
     
    #29 MrOH, May 21, 2013
    runbirddrinkbeer and allouez86 like this.
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