[klickitat jim]

This is definitely a yeast that takes patients.

I do hope you have health insurance.

Thats pretty phunny

[klickitat jim]

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

[mchrispen]

You have a gun... you could threaten the yeast to finish where you want.

[erockrph]

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.

I haven't tried it for this reason plus, I just really like 3711

+1 - I love 3711. It's definitely quite a bit different from Dupont, but I love the flavor profile I get from it.

[Joe Sr.]

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

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.

[klickitat jim]

You have a gun... you could threaten the yeast to finish where you want.

There's too many of them, id be out numbered by like 800 billion

[klickitat jim]

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

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.

[Joe Sr.]

I hear you.

I b**** about 3724, but I just kegged a tripel that took nearly two months to finish.

It was huge, and finished low.  12% tripel on tap for Jr's 4th this weekend.  Danger.

[klickitat jim]

Side note, I put my hydrometer sample into the fridge yesterday after I took my gravity reading. I wanted to see if a sudden drop in temp would cause the yeast to drop. It didnt. After sitting in the fridge about 12 hours it was just as full of yeast as it was when it was at 90º. So it must be still working pretty hard.

[brewinhard]

As slow as that initial pitch of 3724 can take sometimes (upwards of 6 wks IME even with heat), I have found that successive pitches have behaved more normally with respect to turnaround fermentation time.  With a 2nd generation repitch I have observed typical ale fermentation times (2-3 wks) even with stronger OG (1.075+).  I have always chalked it up to the yeast getting used to my brewery environment. 

[HoosierBrew]

As slow as that initial pitch of 3724 can take sometimes (upwards of 6 wks IME even with heat), I have found that successive pitches have behaved more normally with respect to turnaround fermentation time.  With a 2nd generation repitch I have observed typical ale fermentation times (2-3 wks) even with stronger OG (1.075+).  I have always chalked it up to the yeast getting used to my brewery environment. 

I've noticed that ,too. Definitely performs better the second time 'round. The thing for me is I normally don't brew back to back saisons. It's usually on to the next style.

[brewinhard]

Yeah, I hear ya!  Sometimes the yeast get lucky at my house and get to live another brewday.

[leowaiau]

I usually add a small amount of sugar to my saisons. I find that it creates a dryness that I personally am a fan of. I like my saisons refreshing.


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[klickitat jim]

31 days and now its at 1.011. Smells fantastic, still full of yeast in suspension. I bumped the temp to 95º. At the current rate of 1 gravity point per day this ought to be reaching terminal in another week and a half. I think I will take another reading in a week and if the rate has slowed at all I am moving them to the spare closet and pitching brett. (Maybe the threat will get their attention)

[brewinhard]

Save some of the yeast for a repitch.  You won't be disappointed at the turnaround time.