Used this as the primary yeast in a mixed culture fermentation for a wild saison back in December. After about a month the gravity is still at 1.030, but still VERY slowly chugging away due to lacto and brett cultures from bottle dregs of various beers. I wanna speed this up because the flavors are developing nicely, but don't want it too sour, and I wanna get the saison on oak for a bit. My question is have any of you ever used 3711 to finish up what 3724 started? If so how'd it go/taste?
I think it's safe to say I won't be using 3724 during the winter again, since I have no real way to ramp up temps to get it fermenting again.
You don't have to use a second yeast or ramp up temps. Given time this yeast creates a beautiful Sasion on its own.
How long does 3724 generally take to get out of the stalled phase? It's sitting at a constant 72 degrees in the house. This is the first time I've used it, as I normally just use 3711.
Unfortunately the answer is as long as it wants to take. Wyeast 3724 is a fickle yeast strain. The last time I used it even though I kept the temperatures high (80ish degrees) that batch took just under 8 weeks. Cheers!
It doesn’t always take as long as 8 weeks. I once brewed with 3724 and fermentation was complete in 4 weeks (still a very long time when compared to other Saison yeast strains). The ‘issue’ with 3724 is you really never know how long a fermentation will take with this yeast strain. According to Jess Caudill of Wyeast, if you maintain a fermentation temperature of 90°F from pitching the yeast and throughout the primary fermentation then fermentation will complete more quickly. I personally have not done this (yet) so I can’t vouch for this. Wyeast 3724 makes a tasty beer; it just is a fickle microorganism. Cheers!
3724 May require more yeast nutrients at the beginning of fermentation, and later generations are said to ferment faster. When I create a recipe for this yeast I treat it like a lager, anticipating drinking it in a few months, not a few weeks. @Homebrew42 did a batch with this yeast as an experiment before. Something like a 1.050-1.060 OG wort, no sugar, 150℉ mash, 6 weeks at around 68-70℉ and it hit 1.000 FG.
My only experience with 3724: og- 1.047, pitched at 75°f, ramped up 2° every day until i topped out at 92°f and held there until i reached 1.003 which was terminal fg. It took 4 weeks from start to finish, however, i occurred l pitched a 1 cup starter of brett from the dregs of 2 bottles of orval so take that how you will. The beer turned out phenomenally, my best beer to date but it also didn't hit it's stride until it was about 3 months old. 3724 is fickle.
