Saison yeast "blend" question

I'd just leave it be and enjoy it for what it is. Maybe ramp up the temp a few degrees and let it go another couple of weeks. 3726 is an awesome yeast, but it is not the attenuator that 3711, 3724, and 3725 are.

 

It has been a while since I have brewed with 3726 (2008) but I let that batch sit in the primary for 21 days; it started at 1.064 and finished at 1.007.

I would encourage you to just let your batch of 3726 Saison 'go' for a couple more weeks.

Cheers!

 

I agree with Jack. 8 days simply isn't enough to go into panic mode, especially when you already have 80% app. attenuation.

Even 3711 (which is known to be a beast of an attenuator) can take some time. I recently 3711 and had the following progress:

Day 5: OG 1.056 only down to 1.031
Day 12: OG down to 1.010
Day 19: OG down to 1.009

Might have dropped a bit more but I liked it where it was so I kegged and cold crashed it at 1.009

 

I use 3726 all the time (6 or 7 times in the last 3-4 months) - its is a good attenuator and is not finicky at all. Not the beast that is 3711 / Belle Saison (which I'm convinced are the same strain) but much nicer flavor profile. Give it another two weeks, and it will probably go down to around 1.006 - 1.007. Expect for the Belle Saison to drop another couple of points too over the next 2 weeks.

 

You're missing the part that says you've taken a second reading 3 days after the first and that it hasn't moved. Without that, what would make you think there's a problem?

 

Why not just wait? I mean, you could bump up the temperature, but it seems to me that's a solution looking for a problem.

 

I don't think you need to bump up the temp. Give 3726 a couple more weeks. You're 9 days in. Do you always expect all yeast strains to be done in that time frame?

 

What temp did you ferment at? I'd wait and take another reading at 14 days. I wouldn't add the Belle strain unless you really have to but you certainly aren't at that point yet.

 

3726 is not a finicky strain. You don't need to go higher than 81 F with it. You don't need to go anywhere near 81 F with it as a matter of fact... I use it all the time at 68 - 70 F ambient and it consistently takes my beers down to 1.005 - 1.007. Just give it time to do its thing.

 

My experience with bumping temps way up (over 80) has been terrible. I got banana bombs from wlp670 american farmhouse blend that way. I was pissed my saison tasted like hefe. Its been maturing for a year and still has 0 brett character also. I enjoy what brett brings to a saison and have become a brett brux trois fanboy recently. I pitched it with wlp saison 1 (dupont strain I believe) and it took 1.060 wort down to 1.003 while pitching some great flavors. If brett is something you like, I would toss some in that beer with the higher gravity...