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Old 05-17-2011, 02:51 PM   #131
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To everyone worrying about the haze, check out this excerpt from the BJCP Guidelines for the style:

Quote:
Appearance: Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.


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Old 05-23-2011, 03:05 PM   #132
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Tried a sample of the saison I brewed with 3711 on Sunday & the gravity was already down to 1.005 (OG: 1.050) after one week!

Normally I'm a long primary guy, so this is weird for me - but I'm almost considering kegging it after a week. Would anyone advise against this?

The sample tastes great, with a nice silky mouthfeel for how dry it is, and I'm not sure I want the gravity to drop below where it's at right now.

So - to keg, or not to keg (and let 'er condition a little bit)...?


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Old 05-23-2011, 03:28 PM   #133
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Quote:
Originally Posted by heywolfie1015 View Post
To everyone worrying about the haze, check out this excerpt from the BJCP Guidelines for the style:
I don't have an issue with hazy beer. The haze we're talking about is left behind on the rinsed bottle. For some reason this yeast when bottle conditioned seems to deposit something on the glass.

Has anyone seen a haze on their carboy glass after primary this this yeast? I do all my fermentations in stainless and better bottles otherwise I'd have an idea already.


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Originally Posted by Burgs View Post
Tried a sample of the saison I brewed with 3711 on Sunday & the gravity was already down to 1.005 (OG: 1.050) after one week!

Normally I'm a long primary guy, so this is weird for me - but I'm almost considering kegging it after a week. Would anyone advise against this?

The sample tastes great, with a nice silky mouthfeel for how dry it is, and I'm not sure I want the gravity to drop below where it's at right now.

So - to keg, or not to keg (and let 'er condition a little bit)...?
It won't hurt to let it condition a bit before kegging that way you're positively sure. I know some guys have got FGs lower than where you're at.
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Old 05-23-2011, 03:48 PM   #134
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Quote:
Originally Posted by Burgs View Post
Tried a sample of the saison I brewed with 3711 on Sunday & the gravity was already down to 1.005 (OG: 1.050) after one week!

Normally I'm a long primary guy, so this is weird for me - but I'm almost considering kegging it after a week. Would anyone advise against this?

The sample tastes great, with a nice silky mouthfeel for how dry it is, and I'm not sure I want the gravity to drop below where it's at right now.

So - to keg, or not to keg (and let 'er condition a little bit)...?
I usually err on the side of longer primary as well, but I also had great results with a 3711 Saison that I bottled after 3 weeks.

Having said that, this strain has a mind of it's own. On my latest Saison, gravity readings were holding at 1.004, but after 5 weeks in primary I was still getting airlock bubbles with slight ambient temp changes (+/- 2 deg F from AC kicking on/off) in my house.
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Old 05-23-2011, 09:19 PM   #135
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Iím using this one for the first time. I originally had intended to drop 0.75 lbs of sugar into the fermenter for a little extra strength and apparent dryness, but all the stories here make me wonder if thatís at all necessary to reach my goal, if not outright detrimental.

Hereís my grain bill:
9 lbs Belgian pale malt
1 lb flaked wheat
1 lb Munich 20L
1 lb Caravienne

Mashed around 151.
OG ~ 1.050.
Quoting myself here for reference.

I'd like to report that despite the full pound each of caravienne and flaked wheat in my grain bill, my FG with this yeast got down to 1.004.

Rock.



On.

(I did end up adding a pound of sugar to the fermenter, btw. If anybody is curious to know such things.)
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Old 05-26-2011, 06:22 PM   #136
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Ok, so it's been in bottle for 2 weeks, and I drank a couple. Really, really tasty. Pepper notes are there, and some real sour/twang. You could almost call it a sour beer! Seems to be much stronger than the sublte lemon I get from Saison Dupont. Wondering if anyone elase has experienced the sourness?
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Old 05-26-2011, 06:35 PM   #137
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Quote:
Originally Posted by elproducto View Post
Ok, so it's been in bottle for 2 weeks, and I drank a couple. Really, really tasty. Pepper notes are there, and some real sour/twang. You could almost call it a sour beer! Seems to be much stronger than the sublte lemon I get from Saison Dupont. Wondering if anyone elase has experienced the sourness?
Yup, and its delicious. My 3711 saison, that has been carbonated for 3 weeks now, has some nice pepper in the background and a crisp lemony tang right up front. Definitely comes across as a bit sour (a bit, not overly so for me), which I think is beautiful.
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Old 05-26-2011, 06:38 PM   #138
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Nice.. I love it! What a nice surprise, and will be awesome when a brew again and add some Jolly Pumpkin dregs.
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Old 05-26-2011, 09:27 PM   #139
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Yup, same here. My saison has some SERIOUS citrus flavors going on in it. I love it. Very refreshing for as high of ABV as it has.
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Old 05-27-2011, 01:15 AM   #140
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I am using this yeast in a pretty simple rec:
8# 2 row
1# 20L
1 oz pearle @ 60
1 oz saaz @ 20
1 oz saaz @ 5

Any thoughts?


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