Originally Posted by whitebirdfeathers
I'm pretty stoked on your recipe. I have a pack of wyest 3711 French Saison that I may use to give a bit of spice. Any thoughts?
Ive used 3711 and I don't think it has enough Belgian character to work as a clone.
That said, it would be interesting to see how it comes out. If I used 3711 I'd ferm high, like 85 and crash the yeast before you get to low, 3711 will take you into single digits especially at a high ferm temp.