I am planning out a Saison and trying to hit the traditional guideline numbers.... I need to get the East Final Gravity down below 1.008 - I am currently way too high. The changes I keep thinking to make aren't changing things how I was hoping and was hoping for advice to get the correct adjustment. Was going to use Wyeast #3724 Belgian Saison. Currently have a 1.061 Est OG and 1.015 Est FG.

Grain Bill is currently:
6 lb. Belgian Pils
2 lb. Belgian Pale
2 lb. Belgian Wheat
1 lb. German Munich
0.5 lb. Smoked Malt

Any tips or advice welcome - thanks!

  • 2
    How are you planning to mash? Temperature? I think multi-step mashing could help.
    – Philippe
    Jun 30 '20 at 17:03
  • 1
    What if you substitute Vienna for Munich? It typically has a higher diastatic power. But personally I would just mash for longer, giving the enzymes more time to work on the starches, resulting in a more fermentable wort, which should be able to ferment lower. You could also swap out some of the Pils for Belgian Candy sugar, as it's 100% fermentable.
    – Kingsley
    Jul 1 '20 at 3:11
  • 2
    Have you actually used Wyeast 3724 on this batch, or which yeast have you used? Wyeast 3724 is known for being very finicky and needs heat applied in order to reach its full potential for attenuation -- think 80 F (27 C). As indicated in the other comments, we also need to know your mash schedule.
    – dmtaylor
    Jul 1 '20 at 10:58

I have consulted the Dutch homebrew forum, and apparently this yeast is indeed finicky, and also ends rather high for a Saison, with an apparent attenuation of 75% to 80%.

At first it will ferment rather well, then it will stall. Keep up the temperature and make sure that you have the possibility to rouse the yeast by swirling the fermenter.

For your mash, try to mash long, more than 60 minutes, at around 64/65° C (good advice in the comments too).

If you don't want to have a problem with FG, then I advise to use Mangrove Jack's M29 French Saison, dry yeast. Never had a problem with, ferments in a couple of days down to 1.000, and also makes a very clear beer.

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