Re-brewed a 1.055 Saison with WY3724, finished with Nelson. As 3724 is famous for stalling, I used the recent Wyeast recommendation to pitch @ 90F and maintain it there to avoid the dreaded stall. I'm curious to see what happens, since this is counterintuitive with most any strain. But it's a great strain when it gets to completion, and I hope this technique will make it easier to use. Will post the results.
Please do post! I just bottled my Saison Rye today. 8%, finished at 1.004 after 3 weeks of slow chugging by 3724. Bottling sample tasted simply amazing! I pitched cold and slowly ramped, stalled, ramped again. Curious to low how yours ferments with those recommendations.
Ok, a belated follow up on my WY3724 Say-zahn re-brew. I used the Wyeast recommendation to keep fermentation @ or above 90F to avoid the 1.030 stall. And it worked like a champ. 9 days after pitching I had gone from 1.055 to 1.006, as opposed to over 3 weeks to hit that reading last time. The only challenge was keeping a temp that high, but I pulled it off. Here is what I think helped :
1. Mashed @ 147 for ~ 100 minutes.
2. Per some recent postings, I used an extra 1/2 teaspoon of yeast nutrient.
3. Filled a Rubbermaid tub with 90F water, added the bucket of 90F wort, and an aquarium heater (which says that it heats to 88F). Since there would be the eventual drop from 90 to 88, I wrapped the fermentor and tub in a thick comforter to retain as much heat as possible. Obviously during peak krausen I'd have been a few degrees hotter, and my peak temp reading was 93F for a short time. Wyeast's temp range for 3724 tops out @ 95F, so I feel good about it, though obviously with most any other yeast that is a crazy temp.
Long story short, the hydrometer sample smelled and tasted amazing. Spicy, peppery, lightly fruity, enhanced very nicely by the Nelson hops. No solventy fusels. Can't wait to carb it up !