Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 3711 French Saison

Reply
 
LinkBack Thread Tools
Old 08-09-2009, 04:36 AM   #11
B-Dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Central Coast
Posts: 553
Liked 9 Times on 7 Posts
Likes Given: 3

Default

Quote:
b-dub- what finings did you use on that batch?
I used a little moss at 20 min. The last Saison I brewed had such nonflocculating yeast that it was hazy from the yeast for over a month!

"Flocculation low" is what wyeast says about the 3711. On top of that it sounds like most Saisons are low flocculators.

So I would not sweat the finings. The yeast will be around for a while.
__________________
www.bwbrewing.blogspot.com/
B-Dub is offline
 
Reply With Quote Quick reply to this message
Old 08-09-2009, 06:54 AM   #12
jgrgas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Portland, OR
Posts: 5
Default

I haven't brewed with this particular strain, but I believe this is the primary strain Upright Brewing is using for anyone in the Portland, Or area. It's obviously a quick attenuator, and, if Upright counts as an indication, it works very nicely with higher IBUs.

__________________
jgrgas is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2009, 07:58 AM   #13
philrose
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Seattle, WA
Posts: 1,423
Liked 12 Times on 9 Posts
Likes Given: 21

Default

Tasted my hydro today 1.082-1.009 in 8 days boom!

Yeasty and fruity, stays away from banana I really do taste ripe peaches in the yeast. Great performing yeast so far, let's see it when the beer has more than just that week under it's belt.

Easily my strongest beer to date fermented out to 9.6 abv. I am proud of this brew!

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

@philthebrewer
philrose is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2009, 10:38 AM   #14
Kauai_Kahuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Hawaii
Posts: 2,280
Liked 7 Times on 7 Posts

Default

B-Dub - That sounds really interesting. What recipe did you use for this?

__________________

---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2009, 01:47 PM   #15
B-Dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Central Coast
Posts: 553
Liked 9 Times on 7 Posts
Likes Given: 3

Default

Here is the print out. I had some grains that I wanted to use up and figured when this beer was brewed in the Ol Days the brewers just used what they had. So I did the same.



Recipe: Saison 09
Brewer:
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 13.00 gal
Boil Size: 14.88 gal
Estimated OG: 1.058 SG
Estimated Color: 8.1 SRM
Estimated IBU: 22.6 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Munich Malt - 10L (10.0 SRM) Grain 33.33 %
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 29.17 %
7.00 lb White Wheat Malt (2.4 SRM) Grain 29.17 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.08 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 15.4 IBU
1.00 oz Hallertauer [6.10 %] (20 min) Hops 3.5 IBU
1.00 oz Styrian Goldings [3.20 %] (20 min) Hops 1.8 IBU
0.50 oz Hallertauer [6.10 %] (5 min) Hops 0.9 IBU
0.50 oz Styrian Goldings [3.20 %] (5 min) Hops 0.5 IBU
0.50 oz Saaz [3.10 %] (5 min) Hops 0.4 IBU
1.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 6.25 %


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 22.50 lb
----------------------------
Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
75 min Saccharification Add 7.03 gal of water at 159.7 F 147.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

__________________
www.bwbrewing.blogspot.com/
B-Dub is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2009, 12:40 AM   #16
Bembelschlabberer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 9
Default

Definately giving this yeast a try next week.

__________________
Bembelschlabberer is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2009, 02:01 AM   #17
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,257
Liked 457 Times on 363 Posts
Likes Given: 17

Default

I brewed mine with this yeast on sunday. The krausen was high on monday and was gone on wednesday! Going to check gravity tonight and likely add my pound of sugar.

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2009, 02:42 AM   #18
B-Dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Central Coast
Posts: 553
Liked 9 Times on 7 Posts
Likes Given: 3

Default

Crashed the fridge on this one today. No reading, but last week it was 1.006 and this is the 2 week mark.

The fridge sure smells good!!!

__________________
www.bwbrewing.blogspot.com/
B-Dub is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2009, 06:29 AM   #19
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,257
Liked 457 Times on 363 Posts
Likes Given: 17

Default

Holy moly! Anyone complaining about their saison yeast being slow and finicky needs to use this one! 1.060 on Sunday, 1.009 on Thursday! The sample tastes spicy with no hint of fusel alcohols. Just added my pound of sugar. It should be done chewing through that in... oh... another 20 minutes or so.

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2009, 05:57 PM   #20
SavageSteve
Feedback Score: 0 reviews
 
SavageSteve's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Connecticut
Posts: 990
Liked 6 Times on 4 Posts

Default

OK, now I'm pissed that I didn't know about this yeast before I pitched 3724 into my Saison.

Oh well, I'll just keep checking in on my fermentation in my 85 deg. F. laundry room until it's done... it had better taste pretty frackin' awesome when it's done!

-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
SavageSteve is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
3711 French Saison Schlenkerla General Techniques 26 08-25-2011 10:34 PM
Extra Special Rye French Saison? huh? yes. Picobrew Recipes/Ingredients 8 09-15-2009 08:06 AM
Keeping my 3711 FR Saison Deanerator Beginners Beer Brewing Forum 1 07-29-2009 10:42 PM
Wyeast 3711 daveooph131 Beginners Beer Brewing Forum 1 07-04-2009 04:21 AM
Wyeast VSS French Saison #3711 Available SuperiorBrew General Techniques 5 12-29-2007 05:05 PM