It is post #9 in this thread: https://www.homebrewersassociation.org/forum/index.php?topic=16134.0, where we all discussed this back in 2013.
Here is the post again, copy-pasted:
[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!
[/quote]
FWIW, I never did do a 3724 at 90F personally, but other people have with success, as noted in the linked thread. My WLP565 fresh slurry source dried up (he’s turning pro, and is in the weird ‘shouldn’t brew as a homebrewer but can’t brew as a brewer’ limbo) so I’ll grab a couple of packets of 3724 for our next 10g batch and pitch it at 90F. That brew day is scheduled for sometime in March.