Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Raising Temp on #3711 French Saison Yeast??
Reply
 
Thread Tools
Old 04-17-2010, 06:00 PM   #1
dirtybear7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: NYC
Posts: 88
Default Raising Temp on #3711 French Saison Yeast??

I'm brewing an overly strong Saison style ale S.G. 1.091 using the yeast from an earlier 5gl batch of regular Saison. It seems to be moving along fine by the looks of things and is still bubbling away after seven days. The Fermentometer on the side of the carboy reads 74F-76F. Is there any reason to turn on my Brewbelt? Will it help with attenuation. I'm looking for a high degree attenuation for a nice dry beer. Thanks in advance for any help.


dirtybear7 is offline
 
Reply With Quote
Old 04-17-2010, 09:03 PM   #2
Austin_
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Nashville, TN
Posts: 820
Liked 10 Times on 10 Posts
Likes Given: 8

Default

My experience with that yeast is that it will attenuate fine at that temperature. My most recent batch with it went down to 1.006 at 68 degrees and had fantastic flavors. The 3711 works better at much lower temperatures when compared to the Belgian saison strains.


Austin_ is offline
 
Reply With Quote
Old 04-17-2010, 10:33 PM   #3
dirtybear7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: NYC
Posts: 88
Default

Thanks. It seems seems to be going well, I will leave it be.
dirtybear7 is offline
 
Reply With Quote
Old 04-17-2010, 10:54 PM   #4
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,576
Liked 532 Times on 426 Posts
Likes Given: 21

Default

If that thing finishes as low as 3711 likes to, you're going to have a knock-ya-on-your-ass beer

I agree that you don't need to go nuts with heating up this strain. 70's are good to get some nice flavors out of the yeast and it should chug along fine.
__________________
"Science + beer = good!"
-Adam Savage
ChshreCat is offline
 
Reply With Quote
Old 05-15-2010, 04:18 PM   #5
dirtybear7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: NYC
Posts: 88
Default

Update
I racked it on 5/2/10 @ 1.012
I ended up leaving the temp alone.
dirtybear7 is offline
 
Reply With Quote
Old 12-14-2010, 09:42 PM   #6
Flywheel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: pig's eye
Posts: 384
Liked 2 Times on 2 Posts
Likes Given: 3

Default

How did it taste?
__________________
Keg1: IRA
Keg2: StarSan
Keg3: British Bitter
Keg4: StarSan
Bottle: Belgian Strong Golden Ale
Secondary: 68F air
Primary1: Cider
Primary2: Nothing
Planned: hmmmmmm

You mean a woman of your culture and money and beauty and money and wealth and money would, would marry that imposter?

Poison for email spiders
Flywheel is offline
 
Reply With Quote
Old 12-15-2010, 02:59 AM   #7
dirtybear7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: NYC
Posts: 88
Default

It tastes better and better with age. It was hot at first, but is smoothing out nicely. I really like this yeast. I bottled it with the dregs of two Orval bottles. I'm not getting any real funk from it though. Next time I will just pitch a vial/pack or Brett at bottling, as I've had great results doing so.


dirtybear7 is offline
 
Reply With Quote
Reply



Tags
3711, attenuation, brewbelt, french saison, yeast
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3711 French Saison B-Dub Fermentation & Yeast 855 08-10-2015 03:39 PM
Lets talk Wyeast French Saison 3711 dsuarez Fermentation & Yeast 57 08-13-2012 03:09 PM
3711 French Saison Schlenkerla General Techniques 26 08-25-2011 10:34 PM
AHS Chocolate Orange Holiday Ale with French Saison yeast? Pivzavod Fermentation & Yeast 0 12-02-2009 01:58 AM
Wyeast VSS French Saison #3711 Available SuperiorBrew General Techniques 5 12-29-2007 06:05 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS