Saison yeasts

I use Wyeast 3724 for my saisons and haven't detected any banana when fermenting at high temps. But 3724 doesn't really require high temps. Nor does 3711 from what I've heard.

 

I've done one with 3711 (petite saison smash) at 64-66 and it came out great. It's highly likely I'll be doing it again soon (very similar recipe). Nottalotta banana.

 

The only "saison" yeast I've gotten anything close to banana from was 3726, which will give you some bubblegum (banana+strawberry). IMHO, if you're getting banana, you're not brewing a saison.

 

How long would one expect it take 3724 to fully attenuate at say 75f, and would you worry about the yeast getting "stuck" at 1.035 as wyeasts site mentions, at that temperature for primary?

 

I have fermented as low as 80F (peak temp) without getting stuck at all. Also, HB42 has fermented much lower without getting stuck. His took 6 weeks. Here's the link...
http://beeradvocate.com/community/threads/how-to-brew-saison-farmhouse-ales.31210/#post-387402

Regarding the getting stuck thing... I have never had 3724 stick. It does indeed slow down after a while. I won't go so far as to say that 3724 never sticks, but I do believe that some people have measured gravity a couple days in a row and come to the conclusion that their fermentations were stuck, then roused yeast, bumped temps up, pitched another strain, etc., when all they really needed to do was wait.

 

I kinda figured with time it will finish but I plan on doing some Saisons this summer and wondered what to expect from that yeast. Sounds like I'm just gonna have to be patient which is fine with me.

 

WLP 565, WY 3724, and WY 3711 - No banana

 

“Sounds like I'm just gonna have to be patient which is fine with me.” BINGO! That is the answer if you use 3724.

I used 3724 once: fermented for 5 weeks at >80°F and the ferment never got stuck for me.

I have read numerous posts of folks where they did experience stuck fermentations with 3724 (exactly as Wyeast details: around 1.035). It appears all you need to do is wait a week (or two) and the ferment will ‘re-start’.

Just make sure that fermentation is complete before you bottle or you run the risk of having bottle bombs.

Cheers!

 

Thanks jack! That's awesome that it gets down to the low single digits! I guess ill have to mash really really high if I want some dextrins left for jolly pumpkin dregs to chew on after primary?

 

When I used 3724 on my saison last summer it hung up at 1.035 - like clockwork. Moved the fermenter to a warm/hot room - pushing mid 80s - and fermentation took off like banshee.

No banana flavors, either.

 

Yes, if you do experence a stuck ferment with 3724 moving it to a warmer area would seem to be a good strategy.

Cheers!