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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lets talk Wyeast French Saison 3711
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Old 11-30-2010, 03:30 PM   #41
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Just an update for anyone interested. After 6 months, my 3711 saison turned out to be the best beer I've ever tasted. Only had one bottle left... smooth, crisp, and creamy. Mixing the two yeasts (3711 and 3724) hasn't given me such a good saison as a simple grain bill, 3711, and a good 6 months.

My mixed yeast saisons haven't aged that long, so we'll know for sure in a few months.


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Old 01-06-2011, 06:48 PM   #42
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I've got a starter of this going last night and all i can say is WOW! I've never seen a starter act like this before. I came out this morning to a thick krausen and co2 bubbling like crazy from the bottom of the flask. I can't even use my stir plate because it almost instantly begins to foam up.

Looking forward to using this in my upcoming dark saison and definitely saving this yeast for the future.


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Old 04-16-2011, 06:55 PM   #43
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How did the Dark Saison turn out.

I'm brewing an attempted clone of L'Ambree D'Esquelbecq tomorrow.
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Old 04-17-2011, 12:11 AM   #44
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Quote:
Originally Posted by joety View Post
How did the Dark Saison turn out.

I'm brewing an attempted clone of L'Ambree D'Esquelbecq tomorrow.
It's really good. Yeast dropped it from 1.060 to 1.005, making it about 7.5% ABV. Lots of dark fruit flavor from the malts, but the yeast definitely adds a nice touch of spiciness. I will be using this yeast again soon to make a nice lighter saison for the summer months.
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Old 04-17-2011, 01:02 AM   #45
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I brewed a saison style ale a couple weeks back using 3711. I took a hydrometer sample after 12 days and it had ripped down to 1.009 from ~1.068! It is still chugging away in the fermenter atm and I expect it will continue to crush through sugar. The hydro sample tasted great, dry and a little spicy with some fruity ester in there as well. The yeast didn't seem to overpower the malt character of the beer but it definitely added its own kick! I fermented at temps between 70-76 in the bathroom of my apartment.
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Old 04-17-2011, 01:04 AM   #46
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KB, were those ambient or actual temps?
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Old 04-17-2011, 01:10 AM   #47
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Temps were the ones given by the therm on the carboy, ambient was a bit cooler. I pitched at around 75 and wrapped the fermenter in a blanket for three or four days. The temp maxed out according to the therm sticker on the carboy at 76. Only after 14 days in the primary has the temp come down to 68-70 even with the blanket off (still above ambient).
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Old 04-17-2011, 01:15 AM   #48
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I think I'll do the same thing. I don't really want to spend the energy to heat my basement up much more than 65ish, so I'll steal your blanket wrap idea.
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Old 04-17-2011, 10:15 PM   #49
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I left mine to ferment at ambient temps in the winter--started around 65 (actual temp of wort) and climbed to about 72 (actual temp) by the end.
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Old 04-17-2011, 11:30 PM   #50
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Using a smack pack of 3711 to restart a stuck fermentation on a Belgian with OG of 1.100, stalled at 1.030. Details & updates for those interested on below thread:

http://www.homebrewtalk.com/f163/stu...3787-a-239994/


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