You are shopping Northern Brewer US shopping site, to view our Canadian shopping site - Click Here

Wyeast 3724 Belgian Saison


SKU# Y3724

Flat Rate Shipping only $7.99 only from Northern Brewer

Wyeast 3724 Belgian Saison Classic farmhouse ale yeast. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated temperatures.


Availability: In stock

Wyeast 3724 Belgian Saison - Beer Yeast

More Views

Product Details

Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. Usually slow to attenuate. Apparent attenuation: 76-80%. Flocculation: low. Optimum temp: 70°-85° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleBelgian Ale
Min Fermenting Temp70
Max Fermenting Temp95
Min Attenuation %76
Max Attenuation %80
4.8 / 5.0
10 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Great but please read up on fermentation practices!
Good yeast can be a pain to work with.. found after a few batches that open fermentation works the best with this yeast open fermentation never stalls closed fermentation always stalls!.. start off at 64* and ramp temp to 75 over a week.. I have taken this yeast to 90* many times and no bad flavors came of it.. the shortest fermentation I have gotten it to is 5-6 weeks from kettle to keg/bottle..
July 8, 2017
10 months ago
Wyeast 3724
A very good saison yeast, but you must be patient. Heating well into the 80's leads to excellent flavors and helps avoid the notorious stall. It will finish over several weeks, but it's worth the wait.
May 23, 2016
My Favorite Saison Strain
I have brewed with this yeast 4 times and once with yeast harvested from the dregs of Saison Dupont bottles. This has become my favorite strain. You can make some really potent funk taste and smell with this yeast that I'm not sure is really available with most commercial examples. If it stalls or you have any issues, be patient and rest assured that the beer you make will be absolutely killer.But, consider reading the book "Farmhouse Ales". It'll help ward off any concerns about fermenting at high temperatures. The chapter on Brewing Saison is a huge help; especially the section starting on page 168, dealing with the DuPont strain. Beyond the advice given on temperature, there are some especially helpful insights on pages 172 through 175. The author basically brings home the point that the addition of yeast nutrients and aggressive aeration prior to pitching the yeast is the key to a successful fermentation, reducing the chance of an abrupt slowdown midway through. I can say that making a starter and injecting the wort with lots of oxygen (using a diffusion stone for about a minute) helps this yeast to chug along without stalling.So, my thoughts in short: 1) make a starter; 2) add nutrient in the boil; 3) oxygenate well; and 4) ferment at high temps.
May 22, 2016
Smack. Inflate. Sanitize. Pitch. Fermentation started very quickly!
May 3, 2016
Used it once, made a great saison
As title states. I started off fermentation in the high 60s to very low 70s, then after krausen had fallen back in I let the temps free rise for a couple days to mid 70s. In the last half of primary I used a heating pad with a towel around it and that brought it into the 80s, maybe even low 90s when I pushed it. After a 2 week primary it was below 1.010, I siphoned onto some fruit, kept the heat on, and it took another 2 weeks to hit my expected final gravity. After I bottled and it carb'd I shared it with family and they seemed to like it a lot. That beer might become one I regularly brew and I think I'll be sticking with this yeast as long as it behaves that nicely.
January 28, 2016
Good stuff
It isn't often used, and started a bit slow, but this stuff has churned, and churned, and churned for a good two weeks.
January 30, 2014
classic saison yeast that never gives me problems
I've made 30+ beers with this yeast and, as others have noted, it produces an extremely dry beer with interesting fuity/spicy esters. It got me a 2nd runner-up best in show at the MN state fair a few years back.The yeast is infamous for being difficult but every time I have used it, it has always attenuated to 1.006 or lower in 2-3 weeks. I've used it on a strong saison that finished at 1.008 (11.5% alcohol). Since I don't use any special tricks beyond my normal brewing practices I don't exactly know why it treats me so nicely. Here are the relevant parts of my brewing process that might contribute to successful saison brewing:1. Always make a starter to insure you're pitching enough yeast2. Mash low (144-148).3. Ferment hot (I use a brewbelt to get in the 80-85 range)4. I keep the beer in primary for about 3 weeks; no secondary.5. Fermenter geometry? I always use the larger 7.9 plastic buckets. Perhaps the yeast like more surface area exposure.6. Water chemistry? My water is pretty typical in terms of brewing parameters except that it is high in sulfate (around 200 ppm). Maybe this yeast prefers more sulfate that other yeasts. The sulfate also enhances the perceived dryness/tartness of the beer.7. I believe this yeast is introverted and gets nervous when its brewer is constantly fussing with it. Don't touch or think about the beer for 3 weeks and it will happy ferment in peaceful isolation.
August 26, 2013
Fantastic, but hard to work with
Do NOT use this strain unless you can ferment at high temps (at least 80F). Just like the others, I used this for a Farmhouse Ale and I let it sit for 2 weeks in the primary until well after it looked "done". Gravity reading was only down to 1.034, and that was at a consistant 80F the whole time. I finished it up with the Belgian Ardennes yeast that I just happened to have while doing the Saison kit. The end result, however, was spectacular. So I give this yeast 5 stars for quality but dock it one for ease of use. Gotta ferment HOT!
November 20, 2011
Very finicky yeast but produces great flavors
First let me say that I spend many hours on the internet reading about this yeast. This review will be rather lengthy but I promise it will contain lots of good information. I read all the horror stories with this yeast not fully attenuating but decided the rave reviews of the flavor profile was worth the chance. I used this yeast with the Saison extract kit here on NB. I had very fresh yeast so I did not make a starter. I was unsure what the best way to handle temperature was so I spoke with WYeast and they recommended if I wanted to ferment at 90F to start there and keep it there, so that's what I did. I also build a temperature control chamber to precisely maintain a temperature of 90F. It took off rather quickly then after a few days it died down, as I expected. After a week I transferred to secondary, discarded the yeast sediment, THEN took a SG reading of about 1.035. That's when I remembered that the yeast is known to stick at 1.035. I thought I really messed up but decided to give it a week before adding a second strain to finish it off. With additional reading I found an interesting article talking about a seminar by a prominent wine/champagne brewer and the similarities to farmhouse yeast such as Saison. He said it's very similar in the fact that it likes high temperatures. He went on to say that with the champagne yeast it can stall if the PH drops too low and as it ferments and carbon dioxide is dissolved into solution, the PH drops. Several people mention that daily agitation with the 3724 yeast helps with attenuation due to putting the settled yeast back into suspension. His theory was that it was not an issue with the yeast settling but with agitation some of the CO2 is released causing the PH to increase, allowing the yeast to again become active. So after a week I started agitating it daily. I would start shaking slowly to prevent blow-over (it foamed quite a bit) then shake more vigorously until I didn't get substantial bubbling of the air-lock. After doing this, about six hours later fermentation would pick up for 12-18 hours, then die down... until agitating it again. I repeated this for about 4-5 days until it showed now more activity. I let it alone for another week, then measured the SG and was surprised to get a reading of about 1.008. The Saison has been in bottles for about 3 weeks now and it's getting better every week. This yeast is not for the faint at heart but your patience will be rewarded. Please feel free to contact me cygnus2048@yahoo.com if you have any questions.
July 16, 2011
a spectacular but particular yeast strain
Give this yeast extra nutrient in the boil, keep your primary fermentation temps above 75 degrees F (I have taken it to 90 with no problems), and give it 2-4 weeks in secondary, and your friends who have acquired a taste for Farmhouse ales will be beating down your door. It is slightly fruitier than 3711, particularly in the tropical fruit and bubblegum esters, and finished ales are marginally less dry than with 3711, though both are phenomenal attenuators if you give them the right conditions.
March 6, 2011
Start typing your question and we'll check if it was already asked and answered. Learn More
No questions have been asked about this item. Be the first!

You may also be interested in:

Please wait...

Your selected product has been added to your Cart.
Continue shopping
View cart & checkout