Well the open ferment definitely improves 3724's performance - some. I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.
Stalled even with the heat? What was you OG? I've been thinking about coming back to 3724, but I just can't put up with the stall.
1.055 = low gravity, as far as I'm concerned.
For my time and effort, a yeast that won't finish up a small beer in a timely fashion is not worth it.
I think I'll stick with 3711. Though I am tempted to give 3724 a try once again, it's just requires too much babying.
If it ever finishes it should be about 6.5% so, upper end of standard strength. But I hear what you're saying. I'm learning to go with the flow. If its going to turn out to be 4 cases of magnums that are Dupont quality... in other words $500 worth of beer... I have no problem waiting. Even if its 3 months grain to glass, thats quick compared to my sours.