Wyeast 3724 + 3711 combo grisette

I don't think 3724 should have a problem finishing your low gravity beer.

 

Why not pitch both at the same time?

 

Save the 3711 for other brew or split the batch in to two fermenters and see the diff.
My experience with 3711 is starting at 1062 and finish at 1.006 in 12 days. Also consider over pitching.

 

I'd save the 3711 for another day.

 

How hot can you ferment? If you're able to ferment in the 80's, I would only use 3724 and save 3711 for later. If you're fermenting at lower temps, I'd add the 3711 a few days in if you want the beer to finish quickly. I would assume adding the 2nd strain will provide some additional character, but how much is hard to tell.

Some other ideas to consider (not necessarily for this brew, but for other grisettes):

- use 3724 in conjunction with cultured Dupont dregs. Wyeast isolated the "dominant" Dupont strain for 3724, but Olivier Dedeycker has stated that the Dupont house yeast is comprised of 4 different strains. Using 3724 + cultured dregs might deliver more complex flavors. And possibly prevent the common stall issue? I haven't tried this yet but will do so soon.

- use 3724 in conjunction with brett b - wait for 3724 to slow down (like it tends to do), then pitch dregs from a bottle or 2 of Orval, then wait a couple of months. The results are magical.

 

I could see using both strains as you describe if you were making some high grav super saison and required a rapid turnaround but with a low grav beer and an adequate pitch, aeration, and temperature, I think 3724 will do the job and may reward you with its superior flavor. If you pitch 3711, 3724 may take it as in insult, an indication that you don't trust it to finish. Bad karma. It may decide not to reward you with its superior flavor.

 

What od_sf said. I used DuPont yeast for an 1.055 OG, started at 77 and raised 1 degree a day for 8 days and finished at 1.002. I don't see 3711 helping, but if you do use it I would make a starter to ensure good health. Hot is good.

 

The 2013 Belgian and French ale winner at NHC pitched a 60% 3724 and 40% 3711 blend and fermented at 80 for 8 days. Just sayin.

This is a low gravity saison, so two strains might not be necessary. But I feel like these two strains were made for each other in general.

 

I'll restate what I said over on homebrewtalk (slummin' while BA forums were down): Just pitch the 3724, which should have no trouble in 1.030 wort if treated somewhat correctly. Most of the anecdotes of 3724 pooping out state that its around 1.030, so you're already ahead of the curve.

 

If you insisted on co-pitching, in this case starting with 3724 and finishing with 3711, you might want to watch your SG like a hawk. The first strain will probably finish faster than you think. (Ever have a 1.040 starter start and finish overnight?) For that matter, you could probably skip the traditional yeast starter altogether...maybe get one going for a few hours max so your cells are already multiplying. Or just co-pitch 60%/40% like mattbk suggested.

Can anyone weigh in on the pre-starter idea above or provide an estimate for how long 3724 (any other yeast would be helpful too) would take to reach FG in a 1.030 wort?

 

Just rock the Du Pont strain alone. I have made some very good Siasons with that strain, keep it in the 70s, maybe it takes 3-4 weeks to finish out instead of 2 weeks, but I have waited longer for less flavorful beers. Add a little extra yeast nutrient to the batch as well and you should be golden.