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Old 08-12-2010, 01:01 AM   #51
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Default Wyeast 3711

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Originally Posted by BigBadMikey View Post
Saturday I pitched at 18:00. OG was 1.071. Took a reading today , it just under 1.010. Looks like a couple of more days and she's done. I also fermented around 80. This is my first saison with this strain. Like JNye, i hope the higher temps will not screw it up.
So far it tasted pretty good. 3711 kicks some serious butt.
I hope so too but I doubt that the higher temps will hurt anything. I put mine on a Brew Mat + insulation to get things started and I ended up in the mid-high 80'F for several days. As we all know, this yeast churned like a monster for several days. Took it off that after about 5 days and wrapped the heating pad + insulation around it and held the temp around the mid 70'F for the next several days. Saw that any real activity had stopped and took the heating pad off and just kept the insulation on. Held at about 68'F for a while and now is down to 66'F which is at the low end for this yeast. I am going to take a gravity reading in the next day or two to see where I am at and will go from there. Montanaandy
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Old 08-13-2010, 01:53 AM   #52
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Is a blow off needed for this yeast? I am about to use this yeast next week.

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Old 08-13-2010, 01:54 AM   #53
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I ferment in a 7 gallon conical. It did not come close to the blowoff port. However, if you ferment in a carboy I would recommend a blowoff.

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Old 08-13-2010, 02:06 AM   #54
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I needed one pretty much from the start. I did add 1 lb of sugar though so there was a ton of food for the yeast to feed on. Montanaandy

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Old 08-13-2010, 02:15 AM   #55
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Is a blow off needed for this yeast? I am about to use this yeast next week.
In 3 batches with this yeast I haven't had anything close to a blowoff. I do a controlled temp fermentation for the first 2 days, tho (~ 75).
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Old 08-13-2010, 03:24 AM   #56
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I haven't needed a blowoff, but I've never needed one. I do use fermcap in the boil though.

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Old 08-13-2010, 04:27 AM   #57
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I didn't need a blowoff; it ferments well, but it's not explosive like a hefe or trappist yeast.

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Old 08-13-2010, 06:00 AM   #58
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This was my first saison, and I used 3711. First, the fermentation was outstanding - very consistent with what everyone else has posted.

With rgards to taste - I was quite impressed with the final product. However, I kept the initial fermentation temps low - mid 60's - and allowed it to ramp to room temp (low 70s) over a few days. I also added spices - cardamon, lemon zest and black pepper - to the boil - maybe I cheated.

I will say that my saison took a long time to carb, but I cold crashed for nearly a week before bottling and I'm not sure that my priming sugar was uniformly distributed.

This beer has gotten better and better - i'm at 2 months in bottles right now and wish I had slowed down the consumption. My OG was 1.65 and it finished at 1.005 - impressive.

I'm definitely making this again and adding more spices and waiting at least a month before opening anything!

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Old 08-13-2010, 06:14 AM   #59
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Try it once without the spices. You might like it!

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Old 08-13-2010, 02:24 PM   #60
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Quick question, just kegged mine (after one month in primary) and is sitting under pressure at room temperature73ish, would you guys leave at room temp or move over fridge and cool to about 60? OG1.074 TG 1.004...it's a beast. Second, how long would you keg condition? I was planning to leave at room temps for 2 weeks to a month, then move to kegerator and put on the gas for 2weeks to a month. Sound reasonable?

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