Saison stalled after second yeast

My suggestion is patience.

There have been many reports concerning that Wyeast 3724 can be a fussy yeast; it will ferment for a while then stall and then start fermenting again.

I have never brewed with WLP566 so I can't personally comment to what exactly is going on with respect to this yeast.

Hopefully in another few weeks your beer will reach final gravity.

Cheers!

P.S. FWIW I have personally decided to no longer brew with Wyeast 3724 due to it's fussy nature. My preferred Saison yeast strains are WLP585 and ECY08. If you are looking for a very non-fussy Saison yeast that would be 3711 but I am personally not a big fan of the flavor profile of that strain.

 

It is too late now, but did you make a starter for those yeasts?

For this beer, I would bump up the temperature so it is mid-70s and just wait it out.

 

Yes, it could. FWIW I have fermented many batches with 3724 and never had a stall. It's slow, but it always finishes for me.

 

My last two batches using 3724 (with starters) and hot fermentation (80’s F)

August 2014

· OG = 1.058

· FG = 1.003 (7 weeks from pitch day)

· Noticeable stall at week 3-4

· Used a fully closed fermentation (used an airlock)

· Beer turned out great; very tasty

August 2012

· OG = 1.060

· FG = 1.004 (both at week 4 and week 5 after pitch day)

· No noticeable stall

· Did not use an airlock

· Beer turned out great; very tasty


My most recent Saison I used WLP585 and fermentation was complete in less than 2 weeks; OG = 1.061, FG = 1.002 and the flavor was excellent!!

Cheers!

 

6 weeks should be enough if pitching an appropriately sized starter. At this point, I'd recommend patience.

 

I prefer to not keep my beers in the primary too long (e.g., more than 5 weeks) out of concern there could be impacts from yeast autolysis.

You will need to 'run the experiment' here. Hopefully in another few weeks the beer will reach final gravity.

With an OG of 1.078 that should not be an issue here.

I do not know the answer to that question. The 'good news' is that the only yeast strain that I am aware of that has a reputation for stalling is Wyeast 3724. You should not have to worry about this in the future for other yeast strains.

Cheers!

 

Another option could be to pitch some Brett and let it go for a few months.

The longest I've let 3724 go in primary was 9 weeks. Beer turned out fine.

 

NO! 1.012 is way to high FG for that yeast. Keep waiting. It will finish at 1.006 or lower. Leave it alone for another couple weeks. If you bottle now it WILL GET MESSY!

 

No starter is probably the culprit for the slow fermenting. .078 is pretty steep for a single package to take down. I'm guessing the second yeast did not have enough oxygen left to start it's main life cycle so that's why that one is lagging behind as well. It just needs time but I bet you're going to end up with a great beer, just might take a few more weeks than what you were expecting.