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-   -   Wyeast 3711 French Saison (http://www.homebrewtalk.com/f163/wyeast-3711-french-saison-131414/)

EvilGnome6 08-21-2009 11:24 PM

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Quote:
Originally Posted by Tonedef131 View Post
What have you observed when it gets above 78F?
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Just kidding.

JLW 07-02-2011 09:23 PM

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Fine Creek Farmhouse Saison

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Biobrewer 06-08-2012 09:45 PM

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LOVE THIS YEAST! Just racked my 1.068 OG saison from the 3711 cake onto 6 lbs. fresh pasteurized apricots 7 days ago. I have made this recipe 6 times now. This yeast has produced beer for me that exhibits a ridiculously high degree of consistency. Since I dialed in the recipe, I have detected almost no variation between the 6 batches I have made, keeping the fermentation temperature +/- 2 F for all the batches


djbradle 08-05-2012 08:50 PM

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Now it's got a nice citrus funk to it. No krausen but it looks like a super carbonated beer with no head! Phenomenal!


tennesseean_87 09-06-2012 10:35 PM

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Quote:
Originally Posted by BigRob View Post
I made a stout (not a yeti clone) that turned out very nice with 3711, thumbs up for giving it a shot. The worst outcome is that it's not a successful clone, but it will still taste damn good.
That's all I'm really shooting for anyway, since I've never had Yeti. Most of my beer experience was Sam Adams until I started brewing my own. I mashed at 156, didn't boil off enough water (3.5 gallons instead of 3) but hit 87% eff instead of 80%, so the only thing a little lacking will be the hops levels. I pitched a stepped up 1 qt starter at about 30 hours into 82* wort and sat it in my ferm chamber. I forgot how minimal lag time would be because I usually cold crash my starters, and was missing a half gallon of head space, so I woke up to a mess. At least it was down to 68 by that time. I'll try to keep it cool for a little longer and then let it go.


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