As a note for everyone, I emailed Wyeast and boy did they get back to me promptly!
[quote author=AmandaK]Wyeast 3724. I love this strain but don’t like the stalling.
I’ve heard rumor that you guys have tested pitching it around 80F and raising it to 90F. I would think this would give faster results than my usual one month ordeal. (I usually pitch around upper 60s to low 70s, then ramp to 80, then once it stalls it heads to 90 for three weeks.)
Is there any truth to this rumor? If so, did you get the same flavor/aroma profile and what timeline did you see?
[/quote]
[quote author=Wyeast]Hi Amanda,
What we have found here with 3724 is if you start and maintain the fermentation temp at 90oF, the fermentation will progress and complete without stalling. Anything short of that, temperature wise, will lead to a stuck and slow final fermentation.
Please let me know if you have other questions.
Jess Caudill
Brewer/Microbiologist
Wyeast Laboratories, Inc.
[/quote]
That settles it. I’m doing a 3724/Nelson Sauvin rebrew but pitching at 90*. I hope this goes well!