I used to brew a session helles bock then I realized it was a helles.
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i don't know about brett but i liked session ipas when they were called pale ales.
It may be an issue with the Wyeast 3724 but not WLP565 because I usually only see the complaints associated with the Wyeast strain (but that may not be accurate).
I have cultured out of Dupont bottles and there is definitely a lag to reach FG. I have never experienced a stall but it does hit a wall and work down slowly. Unlike many strains, I find it really needs an additional several weeks to mellow out some harshness in the yeast character. Dupont takes like 6-8 weeks from pitch to release because it's a finicky yeast/blend of yeast. The only way I've heard people say they have completely avoided the lag is by slightly over-aerating and adding a healthy amount of yeast nutrient, which makes sense. I haven't had a chance to try it out yet because I banked my saison strains at the end of last summer and I'm going to work with 3711 this summer.