jesseroberge

Recipes 

Entered the pose boil gravity and the afrer primary gravity and gives me 7.1% snap that is high, hope it won't tast too much alchol in mouth...

djbradle

Recipes 

Not with the temps you gave the yeast you won't. You'll be good.

passedpawn

Recipes 

I just finished a saison with the 3724/3711 combo. Probably keg in 3 days. Flavor is great. Slightly peachy, dry. Here are my fermentation notes:

[01JUL12] - evening; Bubblin away now. The carboys are sitting outdoors with a towel over the fermenters. Probably about 80 at night, near 90 day.
[03JUL12] - just measured 83F on the carboys with IR thermometer
[14JUL12] - 1.032. Guess I should throw some 3711 at it. Argh.
[18JUL12] - split pack of Wyeast 3711 French Saison between the two fermenters.
[29JUL12] - 1.014
[07AUG12] - 1.004. Holy crap.

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Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

jesseroberge

Recipes 

My 3711 sat for 10 days before calming down at 76 degrees stright no variation... ABV should be 7.1% will it tast too much alchol ?

jesseroberge

Recipes 

Just Racked into secondary fermenter today, I have alot of head space, my beer line is just at the fringe of the sholder of the glass carboy, how long should I leave it there without risking infection from oxygen in the head space ?

Prymal

Recipes 

I am about 1/2 way through my keg of 100% pils/willamette smash 3711. Mashed at 147 for 90 min, boiled for 90 min, fermented starting at 70 warming to 78 over 3 days. Sg: 1.070 FG: 1.003. This beer tastes good but seems way more clean then I was expecting from a saison. I get zero barnyard funk just some citrus and pepper. I have noticed that this beer seems to give me a crazy head ache like no other beer does. I assume this is fussel alcohol, has anyone else noticed this issue using this yeast? If so I might pitch at 65 next time them ramp up after 1 full day of fermentation.

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Desert Basin Brewery
Future Brews:
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5

D_Ranged_Eskimo

Recipes 

My saison has been in the keg for about 2 weeks now and it tastes great. The corriander and sweet orange peel have mellowed to balance with the natural funk and slight spicy flavors given off by the yeast. It has a funk aroma to it with a slightly citrus smell from the orange peel and corriander. This recipe will need a couple of tweaks, but overall, it's a very tasty 5.5%

tennesseean_87

Recipes 

So the first brew I did with this has started gushing 2.5 months after bottling. It has always had some yeast sediment make it into the glass, even when doing the standard home-brew pour. The thing is, I'm afraid the yeast I washed and used in my BDSA might be contaminated. I guess it's possible that the infection could have gotten in during bottling, which would mean my washed yeast would be fine. I'm considering making a session Saison to get another batch of washed yeast from, since I still have one smack-pack left.

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#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse

petep1980

Recipes 

I just did one and it has gone from 1.064 to1.000 in 12 days. I'm planning on bottling it at a month and aging 4 months. I've never had a beer finish so low.

How long do you guys typically age saisons?

makomachine

Recipes 

3711 is a beast. Have two saisons on tap (3711 & 3724) and I prefer the 3711 beer. 3724 gives some bubble gum and fruit that the 3711 lacks, but it's not worth 3 to 4 weeks of coddling to get there IMO.

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Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld