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Fermentation Temperature Of Wyeast 3726 Farmhouse Ale Yeast
BrewLuva wrote:
Wyeast Farmhouse Ale VSS 3726 (Seasonal) is how its labeled at AustinHB.
Right, but they used to offer this yeast full time. I believe it was last year that Wyeast decided to drop a few yeasts from their lineup, two of those are the Roeselare blend and the Farmhouse ale. Now the only time you can get the yeast is when they do a special, like the VSS series, which is only available in 3 month chunks.
When I say a yeast is the Saison Dupont yeast or something like that, I'm referring to the origin of the yeast, not the name it's given by Wyeast/White Labs. The name would probably mean nothing if it wasn't for the origin...
DT
dmofot wrote:
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.
I was reading a little more about this yeast and I think the Wyeast version is one in the same of the Brasserie de Blaugies / DuPont strain What I found is located at:
http://www.kotmf.com/articles/yeastcomp.php
and it says the source is WY3726 Farmhouse Ale Brasserie de Blaugies / DuPont
some claim it to be 3724....we'll probably never really know unless we culture our own yeast from a bottle of Saison DuPont
if it matters...... 
I should have some more info on using this strain 3726 later as soon as Wyeast responds.
GOODBREWING
Well I wouldn't be surprised if at one point Brasserie Blaugies actually got their yeast from Dupont, that happens a lot with Belgian beers, especially those Trappists. But they each train their yeast differently to get what they want and each environment (brewery) is different. So even if Blaugies got their original strain from Dupont, I'd have to think it's much different now. Like I noted before, while the fermentation temps for each brewery are different, so are the storage times. So you either have a longer fermentation at lower temperatures or you have a higher fermentation temperature and longer storage times.
And Brian of KOTMF seems to be a pretty smart guy from everything I've read by him, but when it comes to yeast I still tend to look towards Jamil. If 3724 and 3726 were the same yeast, I think we would have heard about it now. There are plenty of people out there who have the capability to look at these yeasts under a microscope...I am not one of them, ha.
I think we are all agreed that it should be fermented warm though. Just don't be afraid of the heat. We aren't trying to duplicate Saison Dupont or Blaugies, so we shouldn't be afraid to stray from their fermentation techniques.
DT
In researching the Farmhouse Yeast 3726 last month for a Saison that I finally brewed last weekend, I came across this forum and also a Blog from Pelican Pub & Brewery in Pacific City, OR.
http://pelicanbeer.blogspot.com/2007/04 … egins.html
The brewer mentions 3726 origins as Brasserie de Blaugies and also mentions trying to get some of the yeast from that brewery to use in a hefeweizen. Another posting in that Blog offers some major insight into what a brewery goes thru when developing a new Belgian beer. Very interesting reading.
Regarding my Saison using Wyeast 3726. We are into the third day of fermentation and the krausen has already fallen though the airlock is still bubbling 16 - 20 times a minute. Attenuation began within two hours of pitching, possibly due to the large starter I created. First two days of fermentation were very vigorous. Temperature is holding at 80 degrees, +/- three degrees in my basement next to water heater. Placed a small space heater next to carboy to maintain the temp. Thought about fermenting in the garage, but night temps in the Rockies drop dramatically. Planning to thief a sample tomorrow to check the gravity (although I dread opening the carboy and risking contamination.)
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