Test #2

Beer Recipes
1

This is my second brew to collect data on my new batch sparge/cooler setup.

Kitchen Sink Saison (AKA, brew with what you’ve got.)
90% Briess Pale Ale Malt
10% Briess Flaked Barley
30 IBUs EKG @ 60 min
5 IBU fuggles @ 10 min

My fuggles have an AA of 3.3, otherwise I’d use them to bitter.

So here’s the question for this brew, what sort of final gravity can I expect with Wyeast 3724? Plan right now is to mash at 146oF for 2 hours, to wring everything out of it that I can. Unnecessary? You tell me, that’s why I’m asking.

2

IIRC this strain likes to stall in the upper 1.020’s so perhaps a bump in temp to finish it.

3

I mash saison 147F/90 mins and have gotten 3724 down to 1.002-1.003ish. The trick is not to stall it. Drew’s trick of covering the airlock with foil for the first few days helps , as 3724 is supposedly pressure sensitive. Definitely want to ramp it up after the first few days. Lately I’ve gotten back to waiting until the 3724 starts to slow down noticeably and pitching some 3711 (or even Belle Saison) to finish the job and prevent a stall. Keeps you from needing to ramp up so high and adds complexity, as 3711 is a beast that pretty much wants to finish at or near 1.002. Lots of approaches.

4

The issue with 3711 is that I don’t like it…at all. :confused:

I suppose if it stalls terribly or finishes too high, I can dump some Brett B in it and let it it ride with that.

Plan is no airlock for 2-3 days, and start ramping up the temp at about the same time.

That being said, I’ll use your 147/90 minute mash.

5

I like 3724 much better myself. But after giving 3724 a few days to eat sugar and set its flavor profile, the 3711 takes a supporting role in terms of flavor FWIW. More there as a ‘relief pitcher’.

6

Someone posted one of Drew’s Maltose Falcon blog posts, where he mentioned using 3724 and WLP565…would that help? Or are the two too similar, both likely to lag out?

The last time I used 3724, the beer finished at 1.003, but that recipe had a pound of D90 in it.

7

I think 565 is a tad less likely to stall as quickly but will stall,too. The foil over the airlock helps. The two are supposedly (possibly) the two strains Dupont blends for their saison.

8

Then perhaps that’s something to try next time around.

I think I’ll use your mash schedule, try the foil, and ramp temps up, probably on day 3. If it doesn’t finish dry enough, I’ll pitch some brett b and adjust my timing/temps the next time around.

9

Good luck. Be sure to post how it comes out.

10

With Drew’s method and ramp schedule, I haven’t had 565 stall ever on a saison up to a 1.065 OG. They typically end up in the 1.003 to 1.001 range. Finishing with 3711 will ensure you attenuate every last bit but it isn’t absolutely necessary, IME. My opinion is that letting the beer sit for an extra 5-7 days beyond what you think will do the trick.

11

Running it really warm (like 90 degrees) the entire time also works.

12

IIRC, 3724 is a variation of the Dupont yeast, which would mean it’s sensitive to back pressure.  Try “open” fermentation, meaning no airlock, just foil over the fermenter opening.

13

At the expense of flavor, IMO.  Drew and I discuss this on the podcast coming out Wed.

14

I tried it and liked it.  Will listen to podcast

15

Then you have decided for yourself.  Drew and I have the opposite opinion, but it’s your beer.

16

LOL this is every fermentation in my brewery. No snapping of the bucket-lid for me! :smiley:

I will try this yeast again for a Saison. Years since it’s been used in the Brauerei euge.

17

If using 3724, mash low as Hoosier suggested and I recommend adding a portion of cane sugar to replace your base malt with to further help attenuation.  This is ONLY if you are going to use straight 3724 and no extra 3711 as it is not needed when incorporating 3711.  The extra sugar will ensure a dry, crisp finish.  Also be sure to give it extra time on the first pitch.  Mine usually take about 6 wks to fully attenuate and that is with a lot of rousing to keep the yeast in suspension after they tend to stall around 1.020-1.030.

18

No sugar was used.

Thanks to the new a slightly higher than expected boild off, coupled with the tight-but-not-wrist-breaking gap setting on my mill, I ended up grossly exceeding my target OG. What was supposed to be 1.062 ended up being 1.082.

As a result, I chilled it to 60o, and will pitch the yeast at that temp. I’ll let it free rise to the ambient temp where it’ll be fermented, mid upper 60’s. After a day at that temp, I’ll put the spurs to it, and ramp temps to 92o.

Due to the high initial gravity, I don’t think this will end dry enough, therefore I plan on pitching Brett B. The question now is, when? What would the elevated temps do to the Brett? Thinking of letting it hit it’s FG, sit for a week, then rack to secondary and pitch the brett. Then let it age for a while.

19

I’d try to warm it up to 65 before pitching if you can, Phil. Honestly, this one is a perfect candidate for a packet of Belle Saison dry yeast (or 3711). It’ll get the job done in a heart beat, like 1.002ish, assuming you mashed low and long enough. If you give the 3724 a good 4 day head start before adding, you’ll be pretty happy. Good luck.

20

Yep, got it to 64 before pitching. I’d only chilled it that much because my shaken not stirred starter was still a couple hours away from high krausen.

I’ve got an airlock on the bucket, but the lid is just set on top. Hoping that tomorrow morning there’s a nice krausen forming with no signs of air moving through the airlock.

Just ran some numbers, managed 80.3% mash efficiency. Light years better than my old BIAB setup.