Brulosopher
Well-Known Member
- Joined
- Jun 1, 2011
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I've used 3711 before and controlled it to 67F with great results. My bro-in-law has no means of controlling ferm temps, so we decided to stick with Saison for now. We pitched a very fresh pack (mfg this month) into 2.25 gal of 1.062 wort at 70F last night. It's now going gangbusters and sitting at about 77F. I'm curious what others have experienced fermenting this yeast on the warm side?
Recipe:
2.5 lbs Pils
2 lbs Munich 10L
1 lb Wheat Malt
16 g Goldings (US) @ 60
14 g Goldings (US) @ 15
Mash temp 153F for 60 min
Cheers!
Recipe:
2.5 lbs Pils
2 lbs Munich 10L
1 lb Wheat Malt
16 g Goldings (US) @ 60
14 g Goldings (US) @ 15
Mash temp 153F for 60 min
Cheers!