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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lets talk Wyeast French Saison 3711
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Old 04-18-2011, 03:05 AM   #51
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Originally Posted by bkpsych View Post
Using a smack pack of 3711 to restart a stuck fermentation on a Belgian with OG of 1.100, stalled at 1.030. Details & updates for those interested on below thread:

http://www.homebrewtalk.com/f163/stu...3787-a-239994/
Let me know how it goes. I have the exact same issue on my Gulden Draak clone.
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Old 11-10-2011, 12:56 PM   #52
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I used this as a blend with wlp500 for a dark strong, the OG was 1.086, prior to 2# of sugar, and took it all the way down to 1.004
Somewhere close to 12% abv. Which is a little higher then I was looking for but has got me messing with mash temps and that blend.

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Old 11-10-2011, 01:18 PM   #53
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I finally go around to isolating a single colony out of a old top cropped mason jar of this strain. I figured I needed to clean the culture up for myself and start from new so now I am just waiting to get more DME on saturday morning. I think when I'm not busy growing starters for beer I want to brew I'll grow up the 3711 and do a test.

What I propose is take my two 2L flasks. Stick one in unhopped DME and stick one in Maltodextrine. Aim for the same gravity in both and do a sort of forced ferment test with them after getting the yeast to settle out I will measure the gravity. I don't think it can but I wonder if 3711 can at least consume SOME more complex carbohydrates. It obviously has no problem at all with sugars like maltotriose.

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Old 03-01-2012, 06:16 AM   #54
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Brewed up a simple end of winter saison last saturday.
13lbs belgian pils
Sorachi ace
Pepper corn
And rosemary
Pitched at 70
Lets rise to about 82 with heater assitance.
Smells like golden rays of sunshine
Pumped to let this thread know how it turns out fermenting high temp with this!

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Old 03-01-2012, 06:32 AM   #55
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One thing that I have noticed about this yeast the three times I've used it is that it's never done. I've had it bring a beer down to 1.000 from 1.056 and sit there for a week before bottling, and then still get gushers (I'm guessing that the priming sugar gave it enough of a boost to start eating the more complex sugars it had left behind.)

Now that I've been washing 3726, hopefully won't have to worry that, or 3724's stalling problems. Best of both worlds!

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Old 08-13-2012, 09:23 AM   #56
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Default 84% actual auttenuation, is this possible?

Crazy yeast!!! or do i have an infection.

This is my first time using the Wyeast french Saison, and just checked my beer after 8 days in the primary. Krausen almost gone and no visible fermentation.

The reading i took said from 1050-0.998. Am i actually overshooting the data of the yeast or what's happening.

The recipie had only little sugar (6%) and a pils/munic/Wheat base. BIB test batch.

is this yeast really that crazy?

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Old 08-13-2012, 03:56 PM   #57
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It is possible to get a FG that low with this yeast (however, it is unusual). Mine usually end up around 1.004 or so on average.

If you are using a hydrometer, are you compensating your reading for temperature?

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Old 08-13-2012, 04:09 PM   #58
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Quote:
Originally Posted by kmos View Post
It is possible to get a FG that low with this yeast (however, it is unusual). Mine usually end up around 1.004 or so on average.

If you are using a hydrometer, are you compensating your reading for temperature?
i'm using a refractometer with auto temp compensation, mesaured both OG and FG at around 76f...

And using this converter: http://onebeer.net/refractometer.shtml
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