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So my saison gave me a fair amount of trouble. it stuck at around 1.035 and very slowly crept down a few points a week, then last week after rousing the yeast again it took off and got down to 1.006. I thought it was finally good and was all impressed with myself for waiting it out then today I came home to find this. I nowknow that 3724 is frieking weird so maybe this is just normal flocculation?

Tim Gregory wrote:So my saison gave me a fair amount of trouble. it stuck at around 1.035 and very slowly crept down a few points a week, then last week after rousing the yeast again it took off and got down to 1.006. I thought it was finally good and was all impressed with myself for waiting it out then today I came home to find this.

2012-10-01 19.46.53.jpg

I nowknow that 3724 is frieking weird so maybe this is just normal flocculation?

Hey Tim,

I've had a couple of carboys do that and had no trouble with the batches. If it still smells and tastes OK, sounds like it is time to rack.

JLC

Interesting that it happens right at the ridges. The carboy is smooth through the inside, right? Some kind of weird temperature variation in the glass along the ridges?

i've had that happen several times as well, but never that extreme. you're probably fine

I think it is okay. Can you cool it down a bit? Maybe it will all drop down as it cools.

McGruff

I think you're right. I took the heat belt off when I took that pic, and its gotten better already. But yeah, still big globs of yeast around the ridges on the carboy.

I've had that happen a few times as well. I think the last time it happened was a Saison as well with WLP550.

Happens to me everytime in those ribbed carboys.

Okay good to know its normal. So either it's never happened to me before, or maybe I'm just really unobservant.

mr x wrote:Happens to me everytime in those ribbed carboys.

+1

mr x wrote:Happens to me everytime in those ribbed carboys.

Same here Tim, just resting places for sediment.