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Old 07-21-2010, 02:46 PM   #1
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Default Wyeast 3711 v. 3724 -- tasting notes

Having now made a saison with both 3724 and 3711 (EDIT: using the same grain bill, mash schedule, and hops), I was surprised at the marked differences between the two brews. Thought I would start a thread on the differences I noticed to see if others found the same.

3724:
Everything about this yeast is big: the flavor, the pepper, the spice, the frustration in getting it to fully attenuate... Super tasty and unique; classic farmhouse ale.

3711:
Although containing the traditional saison characteristics of spice, citrus, and pepper, the overall experience produces a much more mellow and (relatively) malt forward saison. Spice and pepper take a backseat to citrus and silkiness in the mouthfeel. Also super tasty, but makes for a more...contemplative beer.

So, what do fellow HBTers think? Agree/disagree? I love both strains, but will probably use them to different effect in the future. In my mind, it will be split up by time. End of spring/beginning of summer: 3724. End of summer/beginning of fall: 3711.

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Old 07-21-2010, 03:10 PM   #2
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Got my 3711, making starter tonight, and brewing this weekend. I will also be interested in checking out what everyone has to say. From what I understand 3711 just loves to attenuate at most any temperature--can you say bone-dry saison mmm.

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Old 07-21-2010, 03:49 PM   #3
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Quote:
Originally Posted by joel6615 View Post
Got my 3711, making starter tonight, and brewing this weekend. I will also be interested in checking out what everyone has to say. From what I understand 3711 just loves to attenuate at most any temperature--can you say bone-dry saison mmm.
I took me from 1.054 to 1.000. I'd say that is pretty good attenuation. The surprising bit is how smooth it is given the attenuation.
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Old 07-21-2010, 04:18 PM   #4
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thanks for the notes. i'm brewing up a 3711 saison tonight. i'm going for a low gravity one and i'm not making a starter to try and stress the yeast into throwing a bit more pepper/spice character into the beer.

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Old 07-21-2010, 04:32 PM   #5
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My saison I make with 3711 is definitely citrus forward with undertones of pepper, spice and I swear I taste a little Orval style funk under it all. Can't say anything about your 3724 notes since I haven't used it, but I think you're pretty on about the 3711.

I might try to do a 3724 brew and harvest the yeast for that. Once I have stock of both yeast, I might start one with 3724 and then pitch 3711 just as the 3724 slows down just to see how it comes out. More of the spice of the first yeast with the citrus and attenuation of the second.

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Old 07-21-2010, 04:40 PM   #6
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I swear I taste a little Orval style funk under it all.
You know, that's a really interesting observation. On the back end, I also tend to get some funkiness. I can't quite identify it either, but it really is quite nice.

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I might start one with 3724 and then pitch 3711 just as the 3724 slows down just to see how it comes out. More of the spice of the first yeast with the citrus and attenuation of the second.
I was reading some threads on the 3724/3711 combo. Frankly, it sounds awesome. I might have to do that for my next saison, just to try it. One suggestion I saw was to originally pitch 3724 to get the Dupont-style pepper, and pitch 3711 3-4 days later (when 3724 notoriously slows down) to bat cleanup.
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Old 07-21-2010, 04:47 PM   #7
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Quote:
Originally Posted by heywolfie1015 View Post
You know, that's a really interesting observation. On the back end, I also tend to get some funkiness. I can't quite identify it either, but it really is quite nice.
Good. I'm glad you tasted it too and it just wasn't my own wishful thinking.

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I was reading some threads on the 3724/3711 combo. Frankly, it sounds awesome. I might have to do that for my next saison, just to try it. One suggestion I saw was to originally pitch 3724 to get the Dupont-style pepper, and pitch 3711 3-4 days later (when 3724 notoriously slows down) to bat cleanup.
Exactly what I was thinking. Just as the 3724 starts to peter out and flocculate early, throw in a good starter of 3711.
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Old 07-21-2010, 09:10 PM   #8
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i moved brewday to tomorrow, so I'm gonna do a starter and I'm curious what temp you guys mashed at? i know 3711 will go low no problem, so I don't want to mash at ~150 if I can avoid it. i was thinking of trying 153-154, whaddya think?

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Old 07-21-2010, 09:25 PM   #9
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I mashed at 149 for 90 minutes, but only because I really wanted to ensure this thing got "saison dry." Given the performance I've seen reported elsewhere, a higher temp should be fine, but I can't speak from personal experience.

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Old 07-21-2010, 10:36 PM   #10
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I mashed in at 150 and let it drop a few degrees from there. But my recipe is a "mostly mash" and uses 4.5 lbs of LME so I wanted to get my mash side a little dryer to offset that.

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