3724 fermentation: when is it a problem?

[thatguy314]

I've brewed with 3711 a few times, but I brewed with 3724 for the first time last weekend. Over 3 days I drove the fermentation up from 68 to 80. It fermented well until day 3 when it stopped and gravity halted at about 1.040. Four days later I checked, and it's still at 1.040.

How long is a typical fermentation with this yeast?

How long does the gravity sit stalled before I should consider it a problem and pitch a second yeast?

Thanks!

[brewinhard]

What was your grain bill like? Lots of simple sugars or no? OG? The last time I brewed with this one it took me 5 wks to get a 1.055 saison down to 1.008 and that was keeping it at 68 for 48 hrs and then ramping it up between 80-95 deg for the remainder of the fermentation, with many swirlings of the carboy to rouse the yeast.

I then used the yeast to repitch into a stronger 1.068 dark saison and within a 3 wk time period the beer finished at 1.013 upon which I added some brett B. to furhter attenuate things.

So, I would give your carboy a good swirl or two to resuspend the yeast and keeping it around 80 deg (don't let it drop temps) let it go for at least another 10-12 days before deciding if you need to add another yeast. I will bet that your yeast will continue to slowly chomp on that 1.040 gravity over time if you are patient. After 2 wks if it is still at 1.040 then you might consider adding a rolling starter.

[beerhog]

that sounds about normal for this yeast, it will go like clappers for a while and then just stop dead. dont stress though because it will take of again and given plenty of time it will attenuate down to a very dry beer. i have had it go from 1060 to 1020 in three days and then take six weeks to finish at 1008. it also likes to be warm so 85 or higher is definatly not out of the question.

[edisonst]

five weeks in the eighties...normal.

[Pharmbrewer]

I have my saison in the fermentor right now. I used the 3724 and at 2 weeks it had only come down to 1.030 from 1.060. (48 hours at 68 then up to 80 increasing by 1 deg every 12 hours) I then pitched an active starter of the 3711.(at 80 deg) fermentation kicked up a bit for 24 hours then went back down to what it had been doing before I pitched the 3711. (going by airlock activity and appearence) It's been almost a week since I pitched the 3711 and airlock activity is definately slowing. I plan on checking the gravity again today or tomorrow. I had planned on adding the 3711 from the get go to see If I could dry this beer out faster and to see if It adds any benificial flavor dementions. In retrospect I should have split a portion of the batch to do a side by side. Anyway I'll post my results fyi later. keep us posted with your results.

Prost,
PB

[Pharmbrewer]

The 3711 brought it down to 1.009 in 5 days and thats with no sugars added. I mashed at 152 for 15 min and then added cold water to get down to 149 for total time of 90 min. Taste is phenominal! This is one of the best beers I've ever made. I don't even think I'd bother doing a side by side. This will be my standard method for a Saison.Total fermentation time 19 days Kettle to keg.

[thatguy314]

At 4 weeks yesterday it was down 1.028.... still moving slowly, but not well. Since I have it at a high temp I think I'm going to rack to 2' this week. If it doesn't keep dropping after that I'll have to take some measures. Maybe pitch an active 3724 on top of it, maybe some 3711... maybe some brett (my first brett beer). Still deciding.

[DragonOrta]

Brett will take longer to get the beer down to bottling gravity than letting 3724 finish out would.