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Old 06-26-2011, 09:39 PM   #161
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I think saison yeast should be fine at 80. I'm no pro, but I've heard several interviews with big brewers who let saisons and other Belgians race up near 90! In fact the saison I brewed last night is in the basement with ambient temps around 70. I plan on taking it to the attic in a few days to really let it race. I've been keeping the temps too low for BIG ester and phenol development in my Belgians lately. I'm not making that mistake this time.

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Old 08-21-2011, 05:38 AM   #162
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I have also used 3711 and loved it. Anyone have any feedback comparing 3711 to WLP566?

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Old 08-21-2011, 05:56 AM   #163
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WLP 530 took my quad from 1.094 to 1.010 in five days at 82 degrees. It tastes great, too.

Suck it, 3711!

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Old 08-21-2011, 07:54 AM   #164
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I fermented 3711 at 72 degrees (beer temp) for the entire fermentation. Flavor is very mild... too much so. I'd ferment warmer to get more pepper/spice next time. Disappointing.

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Old 08-21-2011, 08:57 AM   #165
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Quote:
Originally Posted by rexbanner View Post
WLP 530 took my quad from 1.094 to 1.010 in five days at 82 degrees. It tastes great, too.

Suck it, 3711!
3711 wouldn't have stopped at 1.010.
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Old 08-21-2011, 10:26 PM   #166
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I just did a 3711/3724 blend into a 1060 beer and 3 days later its at 1.003. Can't wait to see where it finishes.

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Old 08-22-2011, 12:02 AM   #167
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Quote:
Originally Posted by ChshreCat View Post
3711 wouldn't have stopped at 1.010.
Neither did the 530, unfortunately
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Old 08-22-2011, 02:22 AM   #168
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Neither did the 530, unfortunately
3711 would have also crawled out of the fermenter, ate everything in your fridge, stole your car and knocked up your sister.
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Old 09-08-2011, 09:34 PM   #169
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I had to post a response to that last thing by ChshreCat. I read what you wrote, laughed while drinking water at my work desk and just covered my keyboard in said water which traveled out my nose.

Well done sir. Well done.

That being said- I have a rye saison I brewed (~30% rye) and pitched 3711 into at about 69, ramping up to 84 by day 3 and holding it there for about 8 days total. Beer isn in secondary now

I'm hoping the warmer temp will result in more spicy/funky notes and not bubble gum/banana notes.

What are your thoughts?

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Old 09-08-2011, 11:55 PM   #170
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I had to post a response to that last thing by ChshreCat. I read what you wrote, laughed while drinking water at my work desk and just covered my keyboard in said water which traveled out my nose.

Well done sir. Well done.

That being said- I have a rye saison I brewed (~30% rye) and pitched 3711 into at about 69, ramping up to 84 by day 3 and holding it there for about 8 days total. Beer isn in secondary now

I'm hoping the warmer temp will result in more spicy/funky notes and not bubble gum/banana notes.

What are your thoughts?
Good thing you used rye. I don't think this yeast provides the right profile for a spicy or funky saison. Best bet is to do as described numerous places: 3724 ferment for flavor, then add 3711 to get the attenuation.
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