Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > wyeast 3711 temp schedule
Reply
 
LinkBack Thread Tools
Old 09-24-2012, 10:57 PM   #11
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,226
Liked 711 Times on 523 Posts
Likes Given: 273

Default

Quote:
Originally Posted by kevinb View Post
What do you think about the idea of using a swampcooler with an acquarium heater in it? I was thinking about getting one and ramping the swanp temp up.
should work great. never done it myself but i know others swear by the technique.

Quote:
Originally Posted by kevinb View Post
Also, How vigorous of a fermenation should I expect? After 24 houts, I only have a small layer of krausen and I am getting about one bubble per second. I heard this yeast typically takes off pretty fast. I have only about 3 gallon of wort in a 6 gallon carboy. Thanks for the help.
personally i got a solid inch of krausen and maybe 2 bubbles per second at peak, but every brew is different. i oxygenated with an aquarium pump two or three times during the first 24 hours so i might have had a bigger yeast population. differences could also be due to amount and types of sugars, nutrients, temp changes, etc. who knows! as long as you attenuate well and make a tasty beer, no need to worry about it

Quote:
Originally Posted by Denny View Post
Am I the only one who uses it at more "normal" temps? Have any of you ever tried that?
nope, not yet. i've only ever done one batch with the temp ramp, but i'm planning on washing the yeast and doing another batch at "ambient" temps. i'll let you know how it goes. i'd expect the the second version to be a little bit spicier & a little less fruity - TBD.
__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend, wet-hopped harvest ale x 2, second runnings dark ale with vanilla
Fermenting: (nothing active)
Aging: imperial chocolate stout, sour cherry mead, oud bruin & a few other sours, acerglyn, a BDSA
sweetcell is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 01:33 AM   #12
kevinb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: , MA
Posts: 629
Liked 28 Times on 24 Posts
Likes Given: 82

Default

I will post my results. You have me curious. I plan to insulate with blanets etc and let the fermenation go. It is running between 70 - 72 degrees.

__________________

Kevin - One Arm Brewery

"People who drink light ‘beer’ don’t like the taste of beer; they just like to pee a lot."

kevinb is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 02:56 PM   #13
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

It kinda depends what flavors you want to get out of it .... As Denny said above normal temps will be just fine and I have brewed 3711 fine at 68 degrees fahrenheit but, I have also ramped up to the low 80's over the course of a week and that was great too with lots of "spice" to it. That's the cool thing about saison yeast is that they enjoy a wide swing of temps with no "off flavors. Another cool thing about 3711 over lets say 565 is it has a lower risk of getting stuck as well as having a quicker finishing time as a general rule.

__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 05:08 PM   #14
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,315
Liked 440 Times on 332 Posts
Likes Given: 539

Default

I really prefer phenolics to fruitiness and I find of I run 3711 at 62F all the way through I get the nice phenolic character without over the top fruitiness.

__________________

Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014

Denny is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2013, 03:30 AM   #15
rexbanner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: DC
Posts: 1,378
Liked 95 Times on 68 Posts
Likes Given: 91

Default

Quote:
Originally Posted by Denny View Post
I really prefer phenolics to fruitiness and I find of I run 3711 at 62F all the way through I get the nice phenolic character without over the top fruitiness.
Yep gonna try that, I ramped to 80 by day 2 and it's not what I wanted. Tastes like 530 (my house Belgian strain) but even fruitier, no subtlety whatsoever.
__________________

Peep my nanobrewery: http://crookedrunbrewing.com

Crooked Run Brewing: Traditional ales, local ingredients

rexbanner is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2013, 05:56 AM   #16
Bensiff
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Bensiff's Avatar
Recipes 
 
Join Date: Mar 2008
Location: , Washington, the state
Posts: 4,533
Liked 324 Times on 252 Posts
Likes Given: 53

Default

IMO 3711 is its own yeast strain and is a super attenuator. It chews through sugars like none other outside of brett so temps really aren't a concern as it will attenuate at low ale or high ale temps. It gets down to what character do you want to push. I prefer the more phenolic character of the mid 60s.

__________________

VOTE, n. The instrument and symbol of a freeman’s power to make a fool of himself and a wreck of his country.

Bensiff is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2013, 01:43 PM   #17
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,377
Liked 115 Times on 89 Posts
Likes Given: 15

Default

So I read contradicting reports on fruit vs spice. Some people seem to think that high temps equals fruit and others say high temp equals spice. Which one is it? I ran my first saison with 3711 in the mid 60s and it ended up tasting very subtle fruit and little to no spice... More like a typical belgian strain.

__________________
tagz is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2013, 10:36 PM   #18
rexbanner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: DC
Posts: 1,378
Liked 95 Times on 68 Posts
Likes Given: 91

Default

Quote:
Originally Posted by tagz View Post
So I read contradicting reports on fruit vs spice. Some people seem to think that high temps equals fruit and others say high temp equals spice. Which one is it? I ran my first saison with 3711 in the mid 60s and it ended up tasting very subtle fruit and little to no spice... More like a typical belgian strain.
High temp equals fruit. For sure.
__________________

Peep my nanobrewery: http://crookedrunbrewing.com

Crooked Run Brewing: Traditional ales, local ingredients

rexbanner is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2013, 06:33 PM   #19
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,315
Liked 440 Times on 332 Posts
Likes Given: 539

Default

Quote:
Originally Posted by rexbanner View Post
high temp equals fruit. For sure.
+1.060!
__________________

Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014

Denny is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2013, 07:22 PM   #20
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,377
Liked 115 Times on 89 Posts
Likes Given: 15

Default

Is there any need to worry about fusels if I start off at 70? I have temp control.

__________________
tagz is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3711 is Rad! Fid Fermentation & Yeast 27 02-28-2013 05:00 PM
Wyeast 3724 ferm temp schedule slarkin712 Fermentation & Yeast 18 08-12-2012 08:54 PM
Wyeast 3711 is a Beast! However... LaFinDuMonde Fermentation & Yeast 12 03-24-2012 11:00 AM
Wyeast 3711 vs 3726 roundhoundbrewing Fermentation & Yeast 7 03-23-2012 03:09 AM
Wyeast 3711 is insane. alrightmax Fermentation & Yeast 16 10-18-2011 04:40 AM



Newest Threads

LATEST SPONSOR DEALS