For those with 3724 experience, about what final gravity should I expect from this grain bill?1. Mid to low single digit FG.
+1. I've gotten 3724 as low as 1.002 in a grist with some sugar. But I've stopped adding sugar to saison altogether and can get it down to 1.004 (all malt). Be prepared to ramp it up after a couple or three days, though - a couple degrees F/day up to 90F, hold until FG.
What are you temp are you pitching your yeast at with 3724?
I did the Drew Beechum method this time for the first time - pitch @ 65F, hold for 72 hrs, then ramp. BUT this is without the airlock, as 3724 is supposedly back pressure sensitive. Foil over the airlock hole. He says this helps the yeast be less prone to stalling. I'm curious to see how this works. Gonna kick on the ferm wrap today.