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Old 08-17-2008, 03:58 PM   #1
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Default 3711 French Saison

I'm fermenting Jamil's Saison Recipe with 3711 French Saison.

I bumped the temp up to 80-82F using my brew belt. I later realized JZ was using 3724 Belgian strain which can go up to 85F.

Has anybody used this strain above 77F?

This is an excerpt from wyeast website.

Quote:
Produces saison or farmhouse style biers that are highly aromatic with clean, citrus-esters, peppery and spicy with no earthiness and low phenols. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel in a very dry finished beer.
Attenuation 77-83%
Alc. Tolerance 12%
Flocculation low
Temperature Range 65-77°F (18-25°C)

http://www.wyeastlab.com/vssprogram.cfm?website=2


Thanks!!!


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Old 08-18-2008, 11:38 AM   #2
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Bump, Bump, ???



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Old 08-18-2008, 06:57 PM   #3
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Default Nobody???

None of you have tried this? Wow. I am surprised.

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Old 08-19-2008, 04:07 AM   #4
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WTF -- Is this a frenchy-french boycot????

Forgive the "Cheese Eating Surrender Monkeys who think they are too good to bathe on a regular basis."

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Last edited by Schlenkerla; 12-24-2008 at 07:59 PM.
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Old 08-19-2008, 04:23 AM   #5
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I'm moderately interested in trying a Saison eventually. I wish I could help you with your yeast question, but honestly I don't know a thing about it.

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Old 08-19-2008, 04:27 AM   #6
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I had a Saison at the local micro, and at the Belgian bar. All I can say is what a treat. The two where completely different. The DuPonte was really hazey. The micro was like clear like a wit but nothing like a wit. It was dry, peppery, spicy and crisp. Good in its own way.

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Old 08-19-2008, 04:49 AM   #7
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I was planning a saison, and was going to use this yeast. Somewhere along the line, my recipe turned into a Biere de Garde....probaly when I started adding lots more extract (ecipe a few threads down ("first attempt at my own recipe..."). The yeasts seem similarish IIRC. I plan on keeping it at 75-82%, mostly because I don't really have a choice on temps ATM. I might wrap some blankets around it to keep the heat in.

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Old 08-19-2008, 04:54 AM   #8
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Saisons are brewed traditionally higher. I just don't know about 3711.

I don't think its an issue, but I always worry about fusels when you hit higher than the ideal yeast temps.

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Old 08-19-2008, 04:57 AM   #9
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Personally, I'd try to keep it in the range Wyeast recommends just in case. Why the limit is 77, I have no idea. Their other Belgian strains are quite a bit higher.

I would've chosen the 3724 because like I said, I don't have too much temp control, and with it being in the 90s here still, I doubt I'd be able to afford cooling my apt down past 70.

I doubt you'll have too many problems though. Everything I've fermented too hot by a few degrees always got better with age.

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Old 08-19-2008, 05:11 AM   #10
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I had it at the max of 82F for about 12 hours. From then on it was at 75F.

It will/should be dry at 1.008 it will be at about 7.4% abv.

It's been gonin' full bore about 8 days now. I'm guessing it will dry out since the sugar content is about 14% ~ 2 lbs/5gal. 20% is the suggested max.

This is well within range abv so I'm curious if anybody has done the same.

Its like I'm the only HB'r so far...

I have 2 packs of champagne yeast at the ready provided its not dry!!



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