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Old 06-12-2012, 03:31 PM   #501
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I tried 3711 on a low gravity Farm House recipe from NB.

It turned out a little too lemony for me.

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Old 06-12-2012, 03:36 PM   #502
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Lemony...

haha, you might have ruined 3711 for me. I never thought of it as lemony until now...

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Old 06-12-2012, 04:09 PM   #503
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oops!

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Old 06-12-2012, 04:13 PM   #504
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Lemony...

haha, you might have ruined 3711 for me. I never thought of it as lemony until now...
I love the citrus, but get more orange than lemon... and I use all cascade in my Saison specifically to enhance the citrus. I may soak some orange peel in cointreau and add it as well... does anyone have input on the difference in usage and/or outcome with bitter vs. sweet orange peel?
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Old 06-12-2012, 04:16 PM   #505
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I think it was too lemony because the gravity was low (session).

I dunno?

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Old 06-12-2012, 04:20 PM   #506
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Every time I think I have a handle on this yeast, something new comes up.

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Old 06-12-2012, 05:03 PM   #507
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Originally Posted by Jboggeye
Lemony...

haha, you might have ruined 3711 for me. I never thought of it as lemony until now...
Me neither. But I suck at tasting notes. My friends like what thy call the citrusy notes with pepperness.
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Old 06-12-2012, 06:53 PM   #508
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Originally Posted by Piratwolf View Post
I love the citrus, but get more orange than lemon... and I use all cascade in my Saison specifically to enhance the citrus. I may soak some orange peel in cointreau and add it as well... does anyone have input on the difference in usage and/or outcome with bitter vs. sweet orange peel?
I've done a couple experiments with the aforementioned with recipe that calls for equal parts and in all honesty, I simply can't tell the difference. I did one batch with 2oz sweet and no bitter, one with 2oz bitter and no sweet, and it comes out mostly the same (although what variations there were could be attributed to other variables, such as storing time, ambient temp, primary duration, etc--it certainly wasn't a scientific experiment ). Increasing the amounts might make the difference less subtle, but I prefer complementing the citrus with hop selections rather than just going straight fruit.

For a cointreau-specific application, I'd probably think bitter would help balance out the natural sweetness of the liqueur, but it'd depend on if you plan on dumping the cointreau in as well.
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Old 06-13-2012, 10:37 AM   #509
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I've done a couple experiments with the aforementioned with recipe that calls for equal parts and in all honesty, I simply can't tell the difference. I did one batch with 2oz sweet and no bitter, one with 2oz bitter and no sweet, and it comes out mostly the same (although what variations there were could be attributed to other variables, such as storing time, ambient temp, primary duration, etc--it certainly wasn't a scientific experiment ). Increasing the amounts might make the difference less subtle, but I prefer complementing the citrus with hop selections rather than just going straight fruit.

For a cointreau-specific application, I'd probably think bitter would help balance out the natural sweetness of the liqueur, but it'd depend on if you plan on dumping the cointreau in as well.
Awesome info, smagee! Thank you! I'd probably decant the Cointreau, but I hadn't taken the sweetness into account--good call. Did you soak your peels at all or just toss 'em in?
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Old 06-13-2012, 12:52 PM   #510
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Wow, thanks Smagee, that's pretty fun info.

I can see this yeast being good in a wit, as it is a very citrus-y flavor- which is why I don't like to age this yeast. (more on this in a little)

...

Now, about the 3711 citrus flavor- it doesn't hold up in aging- or more specifically, an aged 3711 gets kinda bland and one-dimensional. the citrus flavor needs to be more funky to be good, and is better young.
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I have made three saisons with this yeast. The first I brewed in the summer and let the temp run wild. I would say it fermented between 85 and 90 degrees...By far the first saison was the best. The funk and pepperiness that I expected came out.
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wow, and I find this yeast tastes better at lower temps- around 70-75. It tends to get phenolic and fusely at 80+, in my experience.
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I agree. Used it in a Bier Du Guarde with a cool fermentation temp and it was just perfect. That wonderful earthy-slightly-funky flavor with a bit of spice, but not at the saison level.
I wonder if the aging out of the funkiness has to do with preferred ferm temps. Would higher temps giving more funk last longer? Would fermenting cooler be better to enjoy fresh? Maybe some of the above posters can comment on how long they aged at the preferred temps stated above. I also remember a post claiming that funkiness increased with aging, and I'm curious to know which is right.
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