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Old 01-01-2012, 04:23 AM   #1
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Default Wyeast 3711 vs 3726

Anybody used both of these and can compare them?

I was thinking of doing something along the lines of NB's saison de noel. I have a pack of 3711 and I was really satisfied with how well it performed in a previous beer. Curious if picking up the 3726 would be worth it or just stick with the 3711. Thanks.



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Old 01-01-2012, 01:58 PM   #2
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Beware that if you use 3726, it will likely ferment quickly to ~1.030-1.035 then stall completely. It took me four weeks with a heat wrap on my carboy set at 85F to ferment out. Next time I make a saison, I'll be using 3711 just for the ease of it. I hear it's a VERY foolproof strain.



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Old 01-01-2012, 02:08 PM   #3
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I've used both strains quite a lot - and IMO they are very different from each other in their flavor profiles. 3711 has a lot more citrus/fruits while I consider 3726 to have more of a balanced saison flavor with a lot more spicy/phenols thrown in the mix.

It is true that the 3726 strain is very finicky, but if you can get it 85f + it should ferment out in no time, and attenuate well (but not as much as the 3711). So, if you have the means of holding a ferm temp high enough, I would def give 3726 a shot - it has an amazing flavor profile.

A strain that I've fallen in love with is the 3725 - though its packaged as a biere de garde strain it's actually the Fantome strain - it has a great fruitiness and allows the malts/hops to really come through as well. Plus, it attenuates like a beast similar to 3711.

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Old 01-01-2012, 02:21 PM   #4
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Quote:
Originally Posted by skibb View Post
I've used both strains quite a lot - and IMO they are very different from each other in their flavor profiles. 3711 has a lot more citrus/fruits while I consider 3726 to have more of a balanced saison flavor with a lot more spicy/phenols thrown in the mix.

It is true that the 3726 strain is very finicky, but if you can get it 85f + it should ferment out in no time, and attenuate well (but not as much as the 3711). So, if you have the means of holding a ferm temp high enough, I would def give 3726 a shot - it has an amazing flavor profile.

A strain that I've fallen in love with is the 3725 - though its packaged as a biere de garde strain it's actually the Fantome strain - it has a great fruitiness and allows the malts/hops to really come through as well. Plus, it attenuates like a beast similar to 3711.
Completely agree

3726 ferments fine if you can keep it warm, and has a much better flavor profile than 3711 in my opinion. I find 3711 to be pretty boring. Never tried 3725, but you've inspired me now!
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Old 01-01-2012, 03:04 PM   #5
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Quote:
Originally Posted by smellysell View Post
Never tried 3725, but you've inspired me now!
Me too!
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Old 03-22-2012, 10:35 PM   #6
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I agree with what other have said stating that Wyeast 3724 is the more balanced of the two. I have to pitch at 85-deg and ferment at 92-deg to get 3724 to ferment in 3-4 weeks. Comparitviely, I get more pear-like flavors from 3711 compared to the cirtrus/orange flavors of 3724 but here's the kicker... I find 3711 takes on different aroma when you bottle it. I've fored carbed and then counter-pressure filled with both yeast and 3711 seems to a take on a musty, funky, peppery, is it cheese or cat pee-like aroma over time. I've confirmed this by tasting 8 Wired's Saison Sauvin which also used 3711.

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Old 03-23-2012, 01:57 AM   #7
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Are you talking 3724 or 3726? It was my understanding that 3726 has a flavor similar to 3724 without the stuck or long fermentations.

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Old 03-23-2012, 02:09 AM   #8
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Whoops! Wrong yeast thread. :/



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