I would like to get some ideas on my next course of action for a "stuck brew". I am brewing a Saison (first one). My fermentation room is up around 82F so a Saison seemed like the perfect fit. The recipe is: 1.5lb Pilsner malt, 1 lb table sugar, 0.8lb wheat, 0.8lb Munich, 0.8lb Cara-munich. I used a single infusion for a mash temp of 149F held for 60 min. I did not mash out. I had a final gravity of 1.064 (6 gal). I ended up having to add 0.4 lbs of LDME to meet my predicted final gravity of 1.064 after getting 65% efficiency rather then my planned 70%. The LDME was added at the beginning of the 90 min boil, with the table sugar added in the last 15 min. I used Wyest 3724 Belgian Saison in a 2L starter. Fermentation started by the next morning. The fermentation room has stay around 82F, however the beer has been in the carboy since July 6. For the last 10-14 days the gravity has stayed around 1.030. I was anticipated an FG of at least 1.010. Any thoughts on what to do next? Help!!
I would just leave it another couple of weeks - that strain is notorious for stalling after a quick start, but it will pick up again.
The Wyeast yeast strain guide for 3274 says this:
So, simply leave it for a 7-10 days, and check again. If still no difference, raise the temperature to 90-95F and check again. Finally, pitch a secondary yeast, such as US-05 which will dry out the beer without adding any additional character.
You may not get down to 1.010 since that would be 84% attenuation, which is very much on the top end (although I've experienced that 3724 can do that and more.) The recipe contains a sizeable amount of Caramel malts which provide unfermentables, as does the DME, so your FG may come out higher than the 1.010 you are hoping for.
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For your next one, you may want to consider WLP 566, which IIRC is derived/genetically selected from Dupont WLP565/Wy3724. I took a 1.1 Saison/Tripel down to 1.015, but it took about 45 days. I did use a lower temperature (I think in the mid-70s), as I wanted to limit phenols and esters, and have it just be the hint of saisony barnyardiness.