Before I even start, I know that the beer I'm talking about is VERY young. I'm just trying to understand and learn a little. So many times I read on the forums about off flavors and what not, but until you taste them and confirm it's hard to understand.
I brewed a Saison 2 Sundays ago (12 days ago) with the 3711 French Saison yeast, and forgot Whirl-Floc. Like everyone said, that yeast is a MONSTER!!! I started the fermentation temp off at around 65-66 degrees and and started to ramp it up at the 48 hour mark. I raised it till it got around 79-80 degrees. The thing finished up fermentation at about day 7 or 8. I got around to taking a sample yesterday, and it read 1.002 and started at around 1.065.
That makes 8.25% abv, which is crazy.
The problem is that the beer has a VERY bitter taste to it with maybe a note of Sulphur, and the bitterness is different than hop bitterness I believe. The beer initially has that great fruit and belgian taste then it finishes with that strong bitter and sulphur note.
Is this Yeast Bite???
Has anyone else tasted this with 3711?
Any insight into Yeast Bite or 3711 would be a huge help!!!