Fermentation Temperature Of Wyeast 3726 Farmhouse Ale Yeast

I was doing a little research on using this yeast, as this is the one we plan to use in the BKB summertime Community Brew. I wanted to share this with everyone because as it says, most people aren’t used to using a yeast that ferments at these type of temperatures.

So here is what I found out about the yeast from the Labservices at Wyeast.

My note to them…………

I was reading an article on Belgian Saisons and was wondering if your yeast exhibits the same characteristics.

” Yeast character is the single most important flavor component in any beer, especially a Saison. Many homebrewers have successfully cultured yeast from the dregs of a bottle-conditioned beer like Saison Dupont, and there are also Saison yeasts available from White Labs and WYeast.
Fermentation temperatures for this beer are shockingly high, and require a leap of faith by brewers conditioned to never ferment anything above 70°. Saison Dupont ferments at around 90°, give or take a few degrees. In fact, if you are squeamish about fermenting this high, be prepared to wait weeks for primary fermentation to complete, as this yeast is notoriously sluggish at lower temperatures.
If it does conk out on you, don’t panic, simply get it as warm as is possible (80° to 90°), and prepare to wait. Rousing, or stirring up the yeast sometimes helps, but not always. The yeast will work, but very slowly. Sometimes these beers can take three to four weeks to ferment out, but that’s the price we pay for working with such an idiosyncratic yeast. It is worth it, as you will see and taste in the glorious resulting beer. ”

I just want to make sure that I get a complete fermentation when using it as it will probably be fermented at around 75 degrees or will I have to I will heat my fermenter to get it up into the 80-90 degree range? Any insight on this will be helpful as it is a Community Brew for a forum and I will make sure your response gets posted.

Their reply:


This quote you listed speaks the truth exactly.  If you cannot run your ferment at 90 with the Dupont strain, then plan on a very long and drawn out primary (weeks to a couple of months).  If you can ferment at 90, then it will finish (and finish very complete) within days.  A 75 degree F ferment could take a couple of months.

The key is to ferment at 90 from the start.  Starting cool and then having to heat the brew later on to keep the ferment from slowing can have adverse effects on the beer.  Prolonged fermentation at high temps can lead to oxidation and off flavors.

I hope this helps.  As I said before, the recommendations in the quote are right on with what we recommend.

Please let me know if you have other questions.

Jess Caudill
Wyeast Laboratories

So as they say it’s going to take a leap of faith on my behalf as I have never fermented at these temperatures. Just remember it will take longer to ferment at cooler temperatures……wink


WOW!!, i just need to fig out how to keep it that warm!!

You could put a fermenter wrap heater around it or put it in a closet or room with a space heater or you could use the wrap heater on the wall of your fridge to keep it that warm. I’m going to use my extra bathroom and shut the doors and turn the heat on……I have baseboard heaters…

i’m going out on a limb to say that i don’t think most people have access to the necessary facilities to maintain an even temp of 90F during fermentation.  what about using a different yeast strain that is made for Saisons but ferments at lower temps?  has anyone used a heating pad to ferment Saisons before?

here are a few strains by White Labs that ferment lower “room” temperatures:

WLP550 Belgian Ale Yeast
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78°F
Alcohol Tolerance: Medium-High

WLP565 Belgian Saison I Yeast
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium

WLP566 Belgian Saison II Yeast
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78 F
Alcohol Tolerance: Medium

i already bought  the farmhouse yeast, i’ll give it my best shot at keepn it warm

I agree with 1n1m3g on this one.  While it would be ideal to use the special Saison strain, I’m probably going to opt for a different Wyeast strain such as Forbidden Fruit, Belgian Ardennes, or even one of the Belgian Witbier yeasts that ferment in the mid 70s.  The book “Beer Captured” actually recommends these strains for their Saison recipes.  I would love to use 3724, and would even consider getting a brewbelt or some other heating source specifically for that, but I still think it’d be tough to keep the 90 degree temps with that (anyone know what brewbelts will heat up to?) .  Just my two cents.

I thought this was why we were doing this in the summer.  You know, when the temps are warmer.  I was planning on waiting for a hot spell, brew, throw it in the attic, and hope it doesn’t get too hot!  I’m personally in no hurry to brew this, still in the research phase actually.  Don’t ge me wrong, I’m very excited.  I just want the temps to be right.


I am sort in agreement with Yendor…..it’s not like the yeast doesn’t work at 75 it just will take a little longer, it’s rated at 75-90 degrees, if fermenting on the low end you just may need to allow a little more time and have a little patience. You will just have to take that leap of faith…..


Correct me if I’m wrong, but Wyeast 3726 is not the Saison Dupont yeast.  I believe it’s origins are from Brasserie de Blaugies.  Wyeast 3724 is the Saison Dupont yeast.

Saison Dupont is fermented at very high temperatures (90 degrees), because they can’t afford to keep the beer in the fermentation tanks any longer than a few days.  Brasserie Blaugies on the other hand ferments their Saison d’Epeautre at 77-80 degrees.  There is also another really big difference between the yeasts/breweries we are talking about here.  Brasserie Dupont stores their bottles for 6-8 weeks in the 70-75 degrees range, whereas Brasserie Blaugies stores for 5 days 41 degrees.

Now, having never used either yeast I can’t say definitively how they will ferment, what they will taste like, or even how long they will take.  My plan is to use Wyeast 3726 Farmhouse Ale yeast at around 80 degrees.  Recently here in DC my house gets about 75 degrees inside and with the extra heat that fermentation produces I’d be looking at 80-85 degrees inside the carboy.  It might take a couple of weeks in primary, but I’m ok with that…you can’t rush good beer.  Patience is not usually high on the list for most home brewers, ha.

If you aren’t comfortable using the yeast, then trade it out.  It won’t taste the same, but it won’t be bad.