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Old 07-22-2010, 02:54 PM   #11
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You know, it's funny, but 3711's attenuation ability is making me rethink my saison recipe. Since I went from 1.056 to 1.000, I now have a 7.5% ABV beer on my hands. Way more than I was expecting. I might have to reduce the grain bill in the future to come in under 1.050, just so I have a more sessionable brew!

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Old 07-22-2010, 04:15 PM   #12
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You mean 7.5% ABV isn't sessionable? If your friends are like mine, I want the shortest "session" possible...haha.

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Old 07-23-2010, 07:13 AM   #13
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i brewed the saison up today and ended up at exactly what i was shooting for: 1.042, given this yeast, that should end up around 5% ABV, which will be perfect. i mashed at 153, i'll be interested to see what it does. i loved the way the starter smelled and decided to add a late cascade addition to bump the citrus. will post back with results.

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Old 08-10-2010, 04:29 PM   #14
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Quote:
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i loved the way the starter smelled
True. I always decant my starters, but in the case of the 3711 it smelled so good I just tossed the whole thing into my wort.
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Old 08-10-2010, 05:05 PM   #15
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Brewed on Sunday with 3711 and cant wait to sample it. This will be my quickest beer ever, I am planning to keg it at 2 weeks.

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Old 08-10-2010, 06:43 PM   #16
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got mine bottled up, i definitely pick up the orval/brett funk... it's not so much a funk, but it's nice to have in there. carbed up super quick in the bottles, it's a little young but is a very quenching beer during our heatwave right now. mine ended up at like 1.003, i mashed at 153. quick turnaround for a very nice beer. i'll try to get a picture of it up tonight.

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Old 08-10-2010, 06:47 PM   #17
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yeah, not really a heavy funk but more like a subtle earthiness.

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Old 08-10-2010, 06:55 PM   #18
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Quote:
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yeah, not really a heavy funk but more like a subtle earthiness.
nicely put.
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Old 08-10-2010, 07:52 PM   #19
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Quote:
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Brewed on Sunday with 3711 and cant wait to sample it. This will be my quickest beer ever, I am planning to keg it at 2 weeks.
Funny, I was looking at my 3711 Saison today before work and was thinking that it really looked ready to keg even though it will only have been 2 weeks as of Fri. The yeast tore through the wort and was active for 7+ days but now has stopped and the temps have stablized.

I am anxious to try it and may have to rethink things. I was planning on the usual 3-4 weeks in primary but I question if there is much/any benefit in waiting longer. Montanaandy
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Old 08-10-2010, 08:07 PM   #20
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There is a definite benefit to waiting longer. I and a few other homebrewers on this board have noticed a strong sharpness from 3711 while still green. It took my 1.062 OG saison 2 months to really settle in and get great. Just my .02.

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