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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 3711 French Saison
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Old 08-08-2009, 04:12 PM   #1
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Default 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 65-77°F (18-25°C)

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Old 08-08-2009, 07:22 PM   #2
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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

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Old 08-08-2009, 07:27 PM   #3
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I'm planning one using some 3711 in my next batch. Nice to hear it's a good performer.

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Old 08-08-2009, 07:29 PM   #4
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Oh, I guess it performs very well! How's the flavor?

-Steve

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Old 08-08-2009, 08:00 PM   #5
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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.

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Old 08-08-2009, 08:08 PM   #6
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Quote:
Originally Posted by ChshreCat View Post
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
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Old 08-08-2009, 08:12 PM   #7
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Quote:
Originally Posted by SavageSteve View Post
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.
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Old 08-08-2009, 10:51 PM   #8
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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.

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Old 08-09-2009, 03:06 AM   #9
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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...

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Old 08-09-2009, 03:08 AM   #10
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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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