Author Topic: Repitching Wyeast 3724  (Read 2215 times)

Offline kylekohlmorgen

  • Senior Brewmaster
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  • Saint Louis, MO
    • The South House Pilot Brewery
Re: Repitching Wyeast 3724
« Reply #15 on: November 15, 2014, 09:07:51 PM »
I found that the heat of fermentation would not increase the fermentor temperature - to step up the temp, I would have to increase the heating belt set point.

Anyone else have this issue? I'll continue to post updates - using the harvested slurry in a rebrew this week.

At homebrew volumes I don't think the fermentation is sufficiently exothermic to get that much warmer than room temperature. I always have to use a heating element for assistance.

My thoughts exactly.

This is why I stress the dual-stage controller.

The words 'free rise' don't really mean anything to me as a homebrewer.

Brewing today. Late start (3PM mash in) and it just started snowing!
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Offline jeffjm

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Re: Repitching Wyeast 3724
« Reply #16 on: November 18, 2014, 03:09:26 PM »
I've found that the more oxygen I give 3724, the less likely it is to stall. My last batch went from 1.060 to 1.006 in under two weeks. I'd done 90 seconds of pure O2 instead of my normal 60.
I set out running but I take my time.