I brewed a Tangerine Saison last Saturday. By Sunday, it was very happy, fermenting away. But then by Monday evening, the bubbler was only releasing about one bubble a minute, and now (Thursday), it seems stopped. The grain bill was 10.5 lbs - could it be done already? Or has the fermentation likely stuck?
What yeast?
+1. Very important. WY 3724/WL 565 could easily stall and take its time, while WY 3711/Belle saison could rip through the wort very quickly.
+2. I brewed a 1.050 saison with Belle last week. Kept in mid 60s for 3 days then let it rise to 80s. I checked gravity on day 7, down to 1.005 roughly (temp corrected hydro reading) but I expect it to go lower and plan on leaving it for a week after it stops moving to clean up a bit. First experience with Belle and only my second saison, but I am excited
WY 3711/Belle Saison takes at least 3 weeks if not 4 weeks to finish the job. Even if you can’t see it fermenting, I promise you, it is still going. Give it a lot of time and warm it up to help it finish the job.
If using a different yeast, well then I can’t help you except to advise you not to rush things. Fermentation tends to slow way down with saisons, to the point where things can still be happening even if you don’t see it. Don’t rush it.
3711 works pretty fast for me. Two weeks for a 6-7% ABV. 3724 is a different story.
3724 is what I used - thanks
Keep it warm and let it be. Upper 70’s minimum, 80’s preferred. It may take a few weeks, but it will finish.
Thanks, Steve - will do!
+1. I’ve got a batch with 3724 sitting at 86* for the last two weeks. I’ll check the gravity this weekend and see where it’s at. Hopefully, it’s dropped from the stall at 1.014.
The batch with 3711 was done well over a week ago.