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Old 08-15-2012, 07:50 PM   #591
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I just mix 3711 and 3724, seems to end up with the best of both worlds.

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Old 08-23-2012, 10:26 PM   #592
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Quote:
Originally Posted by Prymal
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.
I haven't gotten it from my 4 3711 beers, but judging a local Saison contest I did drink two beers that gave me literally INSTANT headaches. Not uncommon from Belgians, I understand. Your suggested fix sounds like a winner
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Old 08-26-2012, 09:35 PM   #593
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Originally Posted by bjolu340 View Post
Seems everyone is making big beers with this strain - has anyone tried doing a smaller variant?
I did a session version, 1.036 --> 1.002 (4.5%abv) that I'm just starting to drink now. I'm pretty impressed. Seems like I got a lot more of the barnyard/funkyness than I did with my 7.9% version. The bigger beer was more citrusy with some spice, but the session version tasted a lot more like
commercial saisons I've had.
The only difference between the two besides the gravity was the fermentation temp on on the session version was a little higher (upper 70's vs. lower 70's) just because I don't have much in the way of temp control other than water bath and fan... I was worried about fusels since it was 75f within 24hrs of pitching, but not a trace, it's absolutely delicious.
Next batch is going to be right in the middle, around 6% so we'll see how that turns out.
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Old 08-26-2012, 09:50 PM   #594
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Quote:
Originally Posted by Prymal View Post
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.
That kind of sounds like my experience, getting more citrus/pepper from a higher abv version. Are you sure it's not mainly just the 9% leading to headaches? I would have thought fusels too but like I said in my last post my session version got pretty hot pretty quick and there's definitely no fusels... Try a lower alcohol version and see if you don't get a little more funk in there, it seemed to work for me.
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Old 08-26-2012, 09:55 PM   #595
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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.
Drinking this now. Wow, it's a flavor bomb. I've done saisons with just 3711 and they were fairly plain and alcoholic. The 3724 really did a nice job with this. I fermented hot the whole time. Kegged.
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Old 08-27-2012, 03:09 AM   #596
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Another 3711 fan here!

I did my first saison with it about 3 months ago to welcome the warmer months. 1.060 -> 1.004 in 2 weeks. It was bottled and to this day I have not cracked a single one that was carbonated to saison standards. Wondering if I actually did forget my priming sugar.

Washed the cake and did the same version, but Pitched some Brett L in the secondary. Its happily been sitting since. Hope there is enough residual sugars to let the brett do its magic. Time will tell.


The third was an Imperial Black Saison. 1082 -> 1.004 in 2 weeks. Kegged and killed after a birthday party.


I have to try the 3724/3711 combo, as Ive found the straight 3711 to be a bit lacking in the farmhouse/spice department which I desire. Ive even heard of mead being fermented with 3711.

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Old 08-27-2012, 03:38 AM   #597
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Quote:
Seems like I got a lot more of the barnyard/funkyness than I did with my 7.9% version.
You really shouldn't get any funkyness or barnyard from this strain. Sounds like you might have a brett contamination. 3711 is a pure strain of sac.

Either way it sounds like it might be a good beer!

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Old 08-27-2012, 03:40 AM   #598
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Ive even heard of mead being fermented with 3711.
That's my next project... I've heard of it done, but I want to try a low alcohol version, like 6% or less just to see if I can make a mead that doesn't need aging. If anything could do it, I think 3711 could. Maybe like a braggot with some carapils, just to have a little body.
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Old 08-27-2012, 03:33 PM   #599
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You really shouldn't get any funkyness or barnyard from this strain. Sounds like you might have a brett contamination.
No I really just did a bad job describing... I meant to use the word farmhouse not barnyard - sorry I'm a city guy I don't know the difference

I just meant your typical farmhouse/saison character, maybe I shouldn't even use the word "funk" although I hear an awful lot of people use it to describe saisons that don't use brett.
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Old 08-28-2012, 03:34 AM   #600
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I just brewed my first saison with 3711, and I'm wondering if my results are even plausible. OG was 1.050, but FG was 0.998! I thought maybe my hydrometer was off somehow, but a quick dunk in water showed 1.001. Grain bill was 8 lbs of Marris Otter mashed at 149 for 75 mins. and 1 lb of demerara sugar. Fermented for two days in my basement at roughly 68*F, then moved to my garage where it's in the low 80s.

It's not unusual for my beers to over-attenuate slightly and FGs in the 1.004 range are not uncommon for a few styles, but I didn't think it was possible to go below 1.000 with a beer. Am I mistaken?

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