Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 3711 French Saison
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Old 08-14-2009, 06:24 PM   #21
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I got the very last pack at my LHBS on Wed. I won't be brewing my saison until the second weekend in sept, but I wanted to get my hands on the 3711 before it was all gone. Can't wait!


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Old 08-14-2009, 10:40 PM   #22
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I'm considering washing mine, though I don't think I'll make a saison again until spring at the earliest.

Anyone in the PNW want some jars of washed 3711?


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Old 08-14-2009, 11:10 PM   #23
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Quote:
Originally Posted by philrose View Post
got a batch in the closet as we speak. what a krausen! It has a bit more time to go. this brew got up to 1.080.

Smells great, I'm taking a reading tomorrow...
Isn't 1.080 a little....high for a Saison? Sounds more like a Bier de Garde.
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Old 08-15-2009, 01:29 AM   #24
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Quote:
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Isn't 1.080 a little....high for a Saison? Sounds more like a Bier de Garde.
Right on the edge of the BJCP guidelines for the style. They say 1.048 - 1.080.
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Old 08-15-2009, 02:34 AM   #25
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Right on the edge of the BJCP guidelines for the style. They say 1.048 - 1.080.
The 2008 BJCP style guidelines here says 1.048-1.065.
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Old 08-15-2009, 02:36 AM   #26
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Ahhh, my link was the last set of guidelines. Call it an Imperial Saison then. Oh well, mine came out a few points over too.
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Old 08-15-2009, 06:57 AM   #27
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yeah- I way, way overshot it. No argument here. I was not expecting the eighties for og.

Just thought it sounded like fun to make a big beer that day and it was that week that the temp was 103 here in seattle so I naturally thought saison.

Bier De Garde huh? I'm cool with that.
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Old 08-15-2009, 01:33 PM   #28
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1.056 down to 1.004 in 7 days for me, this yeast attenuates like a hero. Word around the campfire is that Wyeast will be making this available year round in 2010.
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Old 08-15-2009, 10:10 PM   #29
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The guy at my local LHBS said that if the popularity is high enough this season they will make it year roung. brewing my saison today.
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Old 08-16-2009, 01:17 AM   #30
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I just brewed up 11 gallons of a Saison using the 3711. Overshot my gravity a bit. Estimated at 1.065, Measured OG at 1.075. Used oxygenator for a couple minutes and pitched 2 smack packs. I am a little worried that this is not enough yeast. I usually use a starter, but should I be worried with using only 2 smackpacks? My real question is: I am thinking about throwing another yeast pack in a couple of days, is this necessary?


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