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Obviously too late to help you, but I've used 3724 extensively and never had the stall after reading an article about saison yeasts by Drew Beechum. He said that 3724 doesn't perform well under pressure and recommended using a sanitized piece of aluminum foil placed loosely over the fermentation vessel. I use a Ss Brewtech bucket and just lay the foil over ...


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According to Brew Like A Monk, Westmalle Monks use 2 Million cells of their primary yeast per millilitre for their bottling of the Westmalle Triple. I have just brewed a clone, so based on the above calculations I should use 0.4 grams of dried yeast/gallon to get the same. Is that correct. I was thinking of using Fermentis Safbrew T58, although for primary I ...


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Kveik yeast are also being recommended : Which are the good yeasts and beer styles for fermenting at higher temperatures? It can get as hot as 40º C


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I use Lallemand's Kveik dry yeast when it becomes warm in my brew cellar. Over the past year I have brewed IPA's, APA's, ESB's and English ales with Kveik, and all have turned out more than satisfactory. This yeast is rated to ferment up to 39degC, which I find quite incredible. It probably reaches a maximum of 29-30degC in my cellar. I use this yeast ...


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Traditionally belgian tripels / weizen /saison beers are happy to ferment at more temperatures. Higher temperatures lead to higher ester production which results in the 'belgian-ey' flavors of banana and clove (Although I really wouldn't describe it as clove personally) which makes them work better in higher temps. In my experience- you'll get sick of these ...


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I have experience with Mangrove Jack's M20 and M29 in high temperature. Last summer, I used them to brew a weizen and saison beer, at temperatures between 25° and 30° C. No off-flavors, although that might also be because the beers I brewed with them were not that big, OG of around 1.040. You could brew other beers than weizen with the M20. Despite it being ...


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