B-Dub

Recipes 

So the last 10 gallons brew from Friday 9-4-09 is down from 1.058 to 1.004 and I soured 5 gallons with lacto. The lacto batch is down to 1.002!! That is 7 days from brew kettle to terminal gravity.

Not bad.

I added 9oz of sugar and mashed in the 147 range for 90 min and fermented at 72-74. 80% pils and 20% wheat, 20 IBU with Styrian Goldings and Saaz for the finish.

This is the second 10 gallon batch with the 3711. This is quickly becoming my favorite yeast.

Last week 5 gallons were bottled with 3 different bretts and a neutral yeast. Hopefully in a month or two I can do a side by side and see what is what.

Now go brew some WY3711 beer!!!
BW

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www.bwbrewing.blogspot.com/

philrose

Recipes 

Clearly! Update us on the sour'd batch, sour works well in the style!

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

@philthebrewer

EvilGnome6

Recipes 

Another week has gone by so I took another gravity reading. It's now down to 1.002. I tasted a little bit and I think this one is gonna be great!

I'll give it one more week in the primary and if it holds steady, I'll crash cool for a week and bottle it. I can't wait.

B-Dub

Recipes 

EvilGnome6,

I kegged mine after 7 days primary and 3 days cold.

Drinking that one right now and this week it is better than last! Fruity and spicy from the yeast. Smooth and refreshing at 6.8%!! I wanted less ABV, but for now I have to suffer!!!!

Really the best Belgian beer!! I do love the WLP 530 and this is a great one to have side-by-side with any 530 beer.

Seriously, order the yeast, brew it and love it!!

BW

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www.bwbrewing.blogspot.com/

ChshreCat

Recipes 

Mine has been in the primary now for over a month. Fruit flies are gone so I can bottle now... if I can just find the time. I worked a 16 hour shift yesterday!

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"Science + beer = good!"
-Adam Savage

jacksonbrown

Recipes 

Brewed up a Belgian Abbey with the 3711 on Sunday. Starter smelled fantastic!! I can't wait for this beer to be ready. Added 12 oz of sugar to the primary last night. It's only fermenting at 78-80, but it's been churning away none-stop since 4 hours after pitch.

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Barefoot Brewery

Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale

Pivzavod

Recipes 

see my sig for details, this is served from Tap-A-Draft bottled without additional co2 being added. I poured almost the full glass (European pint) and there was no head and by end of the glass I could see that I will have to add co2 cartridge to TAD soon.

Very sweet smell, zesty and a bit of peppery flavor. I like to add orange juice (not orange slice) to my Blue Moons / Wits and while I am out of OJ I did put 2 slices of lemon into this bad boy. I like emphasizing citrus flavor in Belgians beers, this makes them very refreshing and easy to drink. Addition of the lemon created a citrus explosion when you smell the beer. I also detected another smell but couldnt tell what it was since I am still a newb to classifying all different components of the beer taste. Color and clarity was significantly lighter and clearer when compared to Belgian Wit strain. Due to it being in bottle for only 1.5 week its not as carbonated as older beer yet I sense this is more authentic taste of it anyways. I will add a co2 cartridge to it after next glass

My sister is stopping by in an hour or so and I asked her to get some OJ. I will try it with OJ to see how I like it compared to my Belgian Wit yeast that has been in rotation for a few rounds now. I sense that 3711 is much smoother and I am proud to have it in my rotation now. I have 2 batches of Wit + 1 batch of Saison going on now. I definitely need to get a few kits of NB's Limited Edition Petite Saison before they stop selling it. Kit vs buying just the ingredients separately later is always cheaper.

Thank you NB for great kit and thank you to Wyeast for this special yeast.

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Old school or the new, doesnt mean a thing if your heart's not true!

Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale

Pivzavod

Recipes 

OT baby

I kept mine for around a month also, read above.

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Old school or the new, doesnt mean a thing if your heart's not true!

Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale

Pivzavod

Recipes 

I added like a shot of OJ and poured another glass of carbonated beer (put 1 co2 cartridge 10 mins prior).

Smell and taste are so much more citrus. Obviously because of OJ added its a lot more cloudy than au naturel. I think the taste that I couldnt fully tell before is grapefruit as I taste it now with the addition of tingly grapefruit taste that stays with you as aftertaste and you can feel it for a while. As I am drinking more I am digging the grapefruit taste which is illustrated with OJ a lot more than with lemon. As the beer warmed up the smell intensified and became sharper.

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Old school or the new, doesnt mean a thing if your heart's not true!

Primary: 04/29 Pomegranate Nectarine Apfelwein, 05/23 Petite Saison
Secondary:
Kegs drinking: AHS Midnight Wheaten Stout 03/18 - 04/14 - 04/28,
Kegs conditioning: 01/29 - 04/29 Cranberry Apfelwein, 04/29-05/23 Petite Saison
RIP: 11/07-11/28-01/29-05/04-11/17 Flanders Brown Ale

Tonedef131

Recipes 

It kept going for me too. After one week it was down to 1.004 and looked like was done. It's now been in the keg at room temp for a few weeks so I pulled a sample today, to my suprise it was slightly carbonated so I poured some on the refractometer...1.000!