B-Dub

Recipes 

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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SavageSteve

Recipes 

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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On Deck: Jamil's Vanilla Robust Porter
Fermenting: Orange Blossom Mead
Kegs: Element 56 Pale Ale, Ron's Belgian Blonde, Summer'n Saison, Furloughktoberfest '09, Grateful Pale Ale, Sam Adams Cream Stout Clone, EdWort's Apfelwein
Planning: n/a

EvilGnome6

Recipes 

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

SavageSteve

Recipes 

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

-Steve

__________________
On Deck: Jamil's Vanilla Robust Porter
Fermenting: Orange Blossom Mead
Kegs: Element 56 Pale Ale, Ron's Belgian Blonde, Summer'n Saison, Furloughktoberfest '09, Grateful Pale Ale, Sam Adams Cream Stout Clone, EdWort's Apfelwein
Planning: n/a

ChshreCat

Recipes 

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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"Science + beer = good!"
-Adam Savage

SavageSteve

Recipes 

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

-Steve

__________________
On Deck: Jamil's Vanilla Robust Porter
Fermenting: Orange Blossom Mead
Kegs: Element 56 Pale Ale, Ron's Belgian Blonde, Summer'n Saison, Furloughktoberfest '09, Grateful Pale Ale, Sam Adams Cream Stout Clone, EdWort's Apfelwein
Planning: n/a

ChshreCat

Recipes 

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

__________________
"Science + beer = good!"
-Adam Savage

B-Dub

Recipes 

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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www.bwbrewing.blogspot.com/

philrose

Recipes 

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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In process-
Kegged- Last bit of Sparkling Mead
Planning- Witbier

@philthebrewer

philrose

Recipes 

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!

__________________
In process-
Kegged- Last bit of Sparkling Mead
Planning- Witbier

@philthebrewer