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Old 04-02-2010, 02:01 PM   #11
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I'm a fan of this yeast. I used it for the first time last summer with excellent results and was very happy when they made it a year round selection. I've got a Saison in mind to brew up in June or July with 3711. I prefer it on the higher end of fermentation, around 70. And I'm thinking next time I might either mash high, or transfer it when it reaches a suitable FG rather than let it keep going. It is quite the beast!

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Old 04-02-2010, 02:02 PM   #12
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Took mine from 1.052 to 1.001 in about 2 weeks, 90 min 149 F mash, gradually ramping the ferm temp from 65 to 77 F. What a beast! Bottling soon, will have to report back on the taste.

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Old 06-19-2010, 01:05 PM   #13
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I also got the banana/bubble gum flavors, although it's still nice. It tastes like a very good blonde, with just a hint of spiciness. I started it at 65 and ramped to 70 during fermentation/conditioning.
I am brewing it again soon, and will make a bigger starter, pitch cold, and keep to the yeast lower temp levels.

hopefully the banana will stay low and the dankness will show through...

Any other suggestions?

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Old 06-19-2010, 01:33 PM   #14
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Originally Posted by Jboggeye View Post
I also got the banana/bubble gum flavors, although it's still nice. It tastes like a very good blonde, with just a hint of spiciness. I started it at 65 and ramped to 70 during fermentation/conditioning.
I am brewing it again soon, and will make a bigger starter, pitch cold, and keep to the yeast lower temp levels.

hopefully the banana will stay low and the dankness will show through...

Any other suggestions?
If you find my posts on this yeast and saisons in general, I've been pimping this technique for a while....

3711 is such a madman that you don't need a big pitch of it to dry out your beer. Make a big starter of 3724 and pitch half a smack pack of 3711. I did this and my saison is at 1.004 after two weeks, ready to bottle as soon as I crash it. The Dupont yeast gave up the ghost after 18 hrs., but the 3711 slowly finished it off. It doesn't have the exact same character as Dupont yeast only, but it is real close. Look up the Odonata Brewing interview during the Sunday Session on the Brewing Network. That's where I got the idea. The don't even add simple sugars anymore to their saisons and they finish in the single digits. Their ratio of Dupont/3711 is 95/5.
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Old 06-19-2010, 03:25 PM   #15
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Hi Smizak, do you pitch them both at the same time? at what temps?

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Old 06-19-2010, 04:27 PM   #16
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Hi Smizak, do you pitch them both at the same time? at what temps?
Pitched at the same time. Dumped half a smack pack of 3711 in the funnel and washed it down with the 1.5L starter of 3724.

I pitched at 72F and held it at that temp in my temp control chamber. It went up to 79F on it's own, I held it at 80F when the initial krausen dropped.

It was weird because that krausen dropped the next day, almost overnight, but the 3711 fizzed along for 10 more days almost like wine yeast does, no krausen.
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Old 06-19-2010, 04:34 PM   #17
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80 degrees for 3711 and no off-flavors? I would expect crazy banana/bubble gum

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Old 06-19-2010, 06:13 PM   #18
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80 degrees for 3711 and no off-flavors? I would expect crazy banana/bubble gum
Nope. Very citrusy, but no banana or bubblegum. I pitched at 72F and let it free rise. The cell count was highly in favor of the 3724, so it probably gobbled up most of the ester precursors, as most ester production happens in the growth phase. The 3711 also probably didn't see much growth since the other yeast ate 66% of the sugars within 18hrs. Two hours and it was ripping. It was a 1.060 beer and was at 1.025 when the initial krausen dropped, which I'm assuming was mostly the Dupont yeast.
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Old 06-19-2010, 06:27 PM   #19
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was the final taste anything like dupont? I would kill for being able to reproduce the funky spiciness...
Could you post your recipe? I think I might just go ahead and brew it soon, even though I still have many of my other (first) saison.

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Old 06-19-2010, 06:38 PM   #20
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I'm making a saison very soon. I'll definitely be using this yeast.

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