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

B-Dub 08-08-2009 03:12 PM

Wyeast 3711 French Saison
 
Just used the 3711 last week. The brew started around 1.058 and was down to 1.006 in 8 days.

Temps were 60's at night and low 70's during the day (garage on the cool CA coast) for the first 60 hours then moved into the warm fridge at 74 deg to finish.

So far I would say this is a very easy Saison yeast to use.

From their site:

Wyeast 3711-PC French Saison
Beer Styles: Saison, Bier de Garde, Witbier, Belgian Golden and Dark Strong Ales, Belgian Blonde Ale, Belgian Specialty Ale.

Profile: Produces saison or farmhouse style biers that are highly aromatic with clean, citrus-esters. Expect peppery and spicy notes 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.

Alc. Tolerance 12% ABV
Flocculation low
Attenuation 77-83%
Temperature Range 65-77F (18-25C)

SavageSteve 08-08-2009 06:22 PM

I am very interested in hearing how this yeast performs. I'm using 3724 right now, and it really needs warm temperatures to keep it going-- I have it at ~85 deg. F. right now. I hadn't heard about 3711 until yesterday, but I like that it works at a lower temperature.

-Steve

EvilGnome6 08-08-2009 06:27 PM

I'm planning one using some 3711 in my next batch. Nice to hear it's a good performer.

SavageSteve 08-08-2009 06:29 PM

Oh, I guess it performs very well! How's the flavor?

-Steve

ChshreCat 08-08-2009 07:00 PM

I've got 3711 in my fridge to use my saison that I was *supposed* to brew today (grumble) but will brew soon.

I'd be curious if anyone who used 3724 might try the same or a similar recipe with 3711 to how they compare flavor wise.

SavageSteve 08-08-2009 07:08 PM

Quote:

Originally Posted by ChshreCat (Post 1476840)
I'd be curious if anyone who used 3724 might try the same or a similar recipe with 3711 to how they compare flavor wise.

Not sure when I'll brew a Saison again, but I will definitely try 3711 if I can get my hands on it.

-Steve

ChshreCat 08-08-2009 07:12 PM

Quote:

Originally Posted by SavageSteve (Post 1476854)
Not sure when I'll brew a Saison again, but I will definitely try 3711 if I can get my hands on it.

-Steve

Now is the time if you wanna do it. It'll be going byebye soon.

B-Dub 08-08-2009 09:51 PM

The aroma is very nice and the sample that I cooled for the yeast to floc out tasted like it has great potential.

Still very green at 8 days old.

I only used 1.5 pounds of C&H in 13 gallons. So very little simple sugar and very dry already. Mash temp was 147-149 for 60 min, 158 for 15 and 170 at the end.

It looks like there is still some fermentation happening, so I would bet it goes lower.

Half the batch is getting kegged and put on tap and the other 5 gallons is going to be bottled with brett brux.

philrose 08-09-2009 02:06 AM

got a batch in the closet as we speak. what a krausen! It has a bit more time to go. this brew got up to 1.080.

Smells great, I'm taking a reading tomorrow...

philrose 08-09-2009 02:08 AM

b-dub- what finings did you use on that batch? I spaced out and forgot my usual whirlfloc.

I blame Brewtopia's double pils for that mistake!


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