ChshreCat

Recipes 

I get a lot of pepper from it and a little funk, but more citrus than funk.

29thfloor

Recipes 

I was already impressed but now I'm officially more impressed.

I washed this yeast back in July and it's been sitting in my fridge ever since. I pitched the slurry from one of the jars into a 1L starter and 36 hours later it has a full on krausen, something I haven't had with any other starters, even with fresh yeast.

Maybe that's not impressive but I was under the impression that it might take a couple of steps to wake up yeast that's been sitting around for months. I'll probably step it up to 2L anyway but I'm not sure I even need to at this point.

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Primary: Chai Hard Wit a Vengeance, Aramis Saison w/ Jolly Pumpkin Dregs, Blonde Lambic
Secondary: None
Kegged: Cascadian Dark Ale, Agave Wit, Citra Pale Ale
Bottled: Berliner Weisse, Oaked Tripel Brett, Dawson's Kriek, Sweet Mead, Belgian Quadrupel, Trois Pistoles Clone, Bourbon Barrel Porter

tesilential

Recipes 

You could have pitched the wash yeast directly into your wort.

Works with almost any yeast but this one truly does not care.

29thfloor

Recipes 

So stepping up to 2L would be pretty much overkill right? Even for an imperial stout that will probably be 1.080+?

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29thfloor.com/blog
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Primary: Chai Hard Wit a Vengeance, Aramis Saison w/ Jolly Pumpkin Dregs, Blonde Lambic
Secondary: None
Kegged: Cascadian Dark Ale, Agave Wit, Citra Pale Ale
Bottled: Berliner Weisse, Oaked Tripel Brett, Dawson's Kriek, Sweet Mead, Belgian Quadrupel, Trois Pistoles Clone, Bourbon Barrel Porter

bigbeergeek

Recipes 

It's hard to make a case for not pitching the most yeast you can -- especially with washed yeast. The washing/canning process, even with meticulous aseptic technique, will inevitably add unwanted microbes to the slurry. Cold stored, previously "worked" yeast are not ideal candidates for a direct pitch. Given the high gravity wort you plan to ferment with the yeast, I would step up to two liters. My 0.02.

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29thfloor

Recipes 

Thanks. I'm not brewing until this weekend and the starter has been going since Sat so I'll probably step it up just to see what happens. I suspect I could get away without it though. The last time I used this yeast it fermented down to 1.000 without even making a starter.

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Primary: Chai Hard Wit a Vengeance, Aramis Saison w/ Jolly Pumpkin Dregs, Blonde Lambic
Secondary: None
Kegged: Cascadian Dark Ale, Agave Wit, Citra Pale Ale
Bottled: Berliner Weisse, Oaked Tripel Brett, Dawson's Kriek, Sweet Mead, Belgian Quadrupel, Trois Pistoles Clone, Bourbon Barrel Porter

DannPM

Recipes 

Thinking of doing a 3711 combo with the limited release farmhouse strain. Thoughts?

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Montanaandy

Recipes 

I personally would not but I say that not yet having had the chance to use the PC Farmhouse strain (picked it up today). I would use 3711 if the Farmhouse needed a kickstart (the way 3724 can at times) but I would want to try the Farmhouse yeast out on its own initially to see where it fits in terms of ease of use and flavor profile compared to 3724 and 3711.

DannPM

Recipes 

I just made a citrus spelt saison from 3711, checked the final gravity, 1.000, exactly as planned! I love this yeast!

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