Lets talk Wyeast French Saison 3711 - Page 6 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lets talk Wyeast French Saison 3711

Reply
 
Thread Tools
Old 04-18-2011, 02:05 AM   #51
joety
HBT_LIFETIMESUPPORTER.png
 
joety's Avatar
Recipes 
 
Oct 2008
Germantown Wisconsin
Posts: 1,428
Liked 18 Times on 15 Posts


Quote:
Originally Posted by bkpsych View Post
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/
Let me know how it goes. I have the exact same issue on my Gulden Draak clone.
__________________
Conical 1 - Empty
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - None

Kegged: Afterburner Cream Ale, 70/70 IPA, Golden Oat Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas

 
Reply With Quote
Old 11-10-2011, 12:56 PM   #52
phished880
Recipes 
 
Apr 2009
JP/Boston
Posts: 298
Liked 6 Times on 6 Posts


I used this as a blend with wlp500 for a dark strong, the OG was 1.086, prior to 2# of sugar, and took it all the way down to 1.004
Somewhere close to 12% abv. Which is a little higher then I was looking for but has got me messing with mash temps and that blend.

 
Reply With Quote
Old 11-10-2011, 01:18 PM   #53
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
 
smokinghole's Avatar
Recipes 
 
Nov 2009
Lucid Dream Land
Posts: 2,915
Liked 130 Times on 107 Posts


I finally go around to isolating a single colony out of a old top cropped mason jar of this strain. I figured I needed to clean the culture up for myself and start from new so now I am just waiting to get more DME on saturday morning. I think when I'm not busy growing starters for beer I want to brew I'll grow up the 3711 and do a test.

What I propose is take my two 2L flasks. Stick one in unhopped DME and stick one in Maltodextrine. Aim for the same gravity in both and do a sort of forced ferment test with them after getting the yeast to settle out I will measure the gravity. I don't think it can but I wonder if 3711 can at least consume SOME more complex carbohydrates. It obviously has no problem at all with sugars like maltotriose.
__________________
Going through life is hard.
Going through life stupid is harder.

 
Reply With Quote
Old 03-01-2012, 06:16 AM   #54
2brew1cup
Recipes 
 
Sep 2011
Providence, RI
Posts: 235
Liked 3 Times on 3 Posts


Brewed up a simple end of winter saison last saturday.
13lbs belgian pils
Sorachi ace
Pepper corn
And rosemary
Pitched at 70
Lets rise to about 82 with heater assitance.
Smells like golden rays of sunshine
Pumped to let this thread know how it turns out fermenting high temp with this!
__________________
Breakers of the world, Unite!

 
Reply With Quote
Old 03-01-2012, 06:32 AM   #55
MrOH
Recipes 
 
Sep 2011
Philadelphia, PA
Posts: 175
Liked 3 Times on 3 Posts


One thing that I have noticed about this yeast the three times I've used it is that it's never done. I've had it bring a beer down to 1.000 from 1.056 and sit there for a week before bottling, and then still get gushers (I'm guessing that the priming sugar gave it enough of a boost to start eating the more complex sugars it had left behind.)

Now that I've been washing 3726, hopefully won't have to worry that, or 3724's stalling problems. Best of both worlds!

 
Reply With Quote
Old 08-13-2012, 08:23 AM   #56
Bonde
Recipes 
 
Oct 2010
Denmark
Posts: 110
Liked 1 Times on 1 Posts


Crazy yeast!!! or do i have an infection.

This is my first time using the Wyeast french Saison, and just checked my beer after 8 days in the primary. Krausen almost gone and no visible fermentation.

The reading i took said from 1050-0.998. Am i actually overshooting the data of the yeast or what's happening.

The recipie had only little sugar (6%) and a pils/munic/Wheat base. BIB test batch.

is this yeast really that crazy?

 
Reply With Quote
Old 08-13-2012, 02:56 PM   #57
kmos
HBT_LIFETIMESUPPORTER.png
 
kmos's Avatar
Recipes 
 
Apr 2012
Bryan, TX
Posts: 139
Liked 10 Times on 8 Posts


It is possible to get a FG that low with this yeast (however, it is unusual). Mine usually end up around 1.004 or so on average.

If you are using a hydrometer, are you compensating your reading for temperature?
__________________
Homebrew Blog

Primary: Saison; German Black Ale;
Secondary: n/a
In the Barrel: English Mild;
Bottled/Kegged: Oud Bruin (ECY23); English Mild;
Up Next: Ordinary Bitter;

 
Reply With Quote
Old 08-13-2012, 03:09 PM   #58
Bonde
Recipes 
 
Oct 2010
Denmark
Posts: 110
Liked 1 Times on 1 Posts


Quote:
Originally Posted by kmos View Post
It is possible to get a FG that low with this yeast (however, it is unusual). Mine usually end up around 1.004 or so on average.

If you are using a hydrometer, are you compensating your reading for temperature?
i'm using a refractometer with auto temp compensation, mesaured both OG and FG at around 76f...

And using this converter: http://onebeer.net/refractometer.shtml

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3711 French Saison B-Dub Fermentation & Yeast 933 Yesterday 04:01 PM
3711 French Saison Schlenkerla General Techniques 26 08-25-2011 10:34 PM
Keeping my 3711 FR Saison Deanerator Beginners Beer Brewing Forum 1 07-29-2009 10:42 PM
Wyeast 3711 daveooph131 Beginners Beer Brewing Forum 1 07-04-2009 04:21 AM
Wyeast VSS French Saison #3711 Available SuperiorBrew General Techniques 5 12-29-2007 06:05 PM


Forum Jump