« on: February 14, 2015, 08:24:40 AM »
Has anyone on here used this strain towards the high end of it's temperature range?
I'm considering trying to ferment an experimental beer in an outdoor fermenter during the Southern Maryland summer, when temps should vary from the 80s to mid 90s.
Do the phenols get completely out of hand around the 95 degree limit on this yeast?
Yeah, Wyeast recommends fermenting @ 90F to avoid the famous 3724 stall. I've fermented it at 90F and liked the results - it got to 1.006 after about 8 days, 1.002 FG at 12 days IIRC. I wouldn't have dreamed of doing this with any other yeast, as you'd normally get a phenolic, fusel bomb. But it made a good beer - saison yeasts are a different animal. My other method (that I still use) is to pitch 3724 at 65F and, when it starts to stall (and it will at that temp) , pitch with 3711 and ramp up after 48 hours. Gives you some of the complexity of 3724 with the attenuative nature of 3711.
I pitch this yeast at 80 and hold at 90, makes a great beer and finishes around 1.002-.005 easily in 10 days! Its definitely a finicky strain