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Old 03-15-2010, 09:00 PM   #1
dsuarez
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Apr 2008
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So Wyeast recently made this one a year round yeast. After much experience with Belgian Saison 3724, I decided to give this one a couple of whirls.

Anybody have any good insights on this yeast? I just fermented my first beer with it. It is less tart/citrusy compared to 3724 and rather bubblegummy/banana like. I was shooting for a saison, but this tastes more like a slightly tart belgian pale ale.

Anybody have any good tips on its use or a little bit of recipe insight? After tasting my first beer fermented with 3711, it kind of makes me think this would be the ultimate Belgian IPA yeast. Anybody try one with 3711? Any other styles it well equipped to ferment? Belgian Stout?

Overall, a tasty yeast with desirable fermentation characteristics (high attenuation, ferments FAST in comparison to other belgian yeasts, I found it to be a decent flocculator as well.) This being said, I don't necessarily think I would use this instead of Wyeast 3724 for brewing saison. Anybody agree or disagree?

 
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Old 03-15-2010, 09:44 PM   #2
mixmasterob
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Nov 2009
Marietta, GA
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Its a great strain.
See here: http://www.homebrewtalk.com/f163/wye...saison-131414/

 
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Old 03-15-2010, 10:00 PM   #3
JaimeTheLimey
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What was your OG? Use a starter? Fermentation temp?

Personally I prefer this to the Belgian Saison strain simply because it requires much less attention and can handle cooler temps. My house and garage is a pretty constant 65* this time of year which is too cold for the Belgian strain.
I've brewed with the Frenchy at about 67* and the Belgian at about 73* and gotten pretty much the same flavor profile.
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Old 03-16-2010, 12:42 AM   #4
Potter1
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I am letting this yeast drop right now from a (saison-ish) ale. I dont know flavor just yet, but that yeast TORE through the wort! No babysitting like the Belgian Strain, no ridiculous temps, just a great fermenter. I'll post back when I sample (whenever I get my kitchen put back together after remodeling)
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Old 03-16-2010, 07:11 PM   #5
dsuarez
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Apr 2008
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I started with a pale wort with a gravity of 1053. I fermented at around 65 for almost a week, and then moved it into the boiler room to finish for a few weeks in secondary. The boiler room can sometimes approach 90 degress. The Terminal gravity of the beer is 1006. Nice and dry, and no starter either. No off flavors or problems to speak of really. Just a soft tart/citrus flavor and aromas with some banana and bubblegum in conjunction.

I have brewed a couple of other beers with this yeast that are in the works now. i'll let you guys know how they turn out.

 
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Old 03-17-2010, 03:23 AM   #6
kyleobie
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Yeah, man, I had great results with this one too. I let it ferment at 73-77. It tastes great, and really worked quick. Very dry, refreshing, silky finish.

I brewed mine at the end of summer, so the weather was cooling at it hit its peak. I've been aging the rest all winter and I'm curious to quaff the results this spring.
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Old 04-01-2010, 05:11 PM   #7
dirtybear7
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Feb 2010
Newark, New Jersey
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Did anyone experience a very slight sulfur smell during fermentation? I've got some going right now.

 
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Old 04-01-2010, 05:37 PM   #8
Synovia
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3711 is a bit of a monster. Is fast, and super attenuative. I think my last saison went from 1.055 to about 1.000


If I do another on with this yeast, I'm probably going to mash a bit on the high side.

 
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Old 04-01-2010, 11:53 PM   #9
Potter1
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Bottled my saison the other day, and the test samples where very encouraging. Down to...well, i dont know because I just broke my hydrometer but it had been in primary for about 4.5 weeks, so it was good to go. Great flavor from the yeast. spicey, with a little fruitiness on the back-end. Not like the Belgian strain, but very nice. Washed the yeast and will be making a bigger saison soon. I think this could also become my house Belgian strain (I know, it's french, but you wouldn't know it from the taste)
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Old 04-02-2010, 05:22 AM   #10
grayburn
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Jan 2009
myrtle beach sc
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This brought a saison I just brewed (10 lb pils, 1 lb sugar, mashed at 149 for 90 minutes) from 1.056 to .98 in 8 days. Next time I'm mashing at 152 without sugar.
It fermented for three days at 65 and then was allowed to ramp up naturally. It plateaued at 74 degrees, the sample tasted great though.
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