As I posted 3 weeks ago in the What’s Brewing thread, I brewed 10 gallons of 1.065 OG saison wort, and split it into two fermenter. One received Wyeast 3724 Belgian Saison, the other Wyeast 3726 Farmhouse. As I noted in the earlier post, the starters behaved quite different - 3724 dropped quite bright, while 3726 remained very cloudy.
This remained true in the 5 gallon batches 3 weeks later. I fermented in Big Mouth Bubblers, which are clear. I’m pretty sure they were both done after 2 weeks, but let them sit for another week to see if 3726 would drop. It did not.
I kegged them yesterday. Measured the FG - 3724, the clear one finished at 1.004. Then I measured 3726…1.002! Another notable difference between the two finished beers was 3726 had a lot of CO2 in suspension…I think it might have kept going and gone under 1.000!
Has others using these yeasts had similar experience? Both were fermented in a small room with the temperature set at 69°F.