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Old 05-29-2011, 02:15 PM   #151

I'm doing a saison in the next few weeks with a fairly simple grist bill. I am however adding about 5 pct acidulated malt and fermenting it with a starter of 3711 as well as a packet of Brett. We'll see if I can get the flavor profile I'm looking for.
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Old 06-23-2011, 06:40 PM   #152
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Has anyone else harvested and reused 3711 with unexpected results??

For context, I've reused multiple other Wyeast strains without the yeast mutating much between batches before.

I previously brewed a Saison that had bitter lime peel, then harvested the yeast, and recently reused for a standard recipe Saison, but the batch turned out extremely tart. Its been bottled for about a month, and the tartness has a citrus-like bite and I'm wondering if it just picked up that lime peel, or if I've simply got some Acetaldehyde from using about 3 ounces clear candi sugar.

any feedback from the HBT hive-mind?
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Old 06-23-2011, 10:31 PM   #153

Quote:
Originally Posted by dcHokie
Has anyone else harvested and reused 3711 with unexpected results??

For context, I've reused multiple other Wyeast strains without the yeast mutating much between batches before.

I previously brewed a Saison that had bitter lime peel, then harvested the yeast, and recently reused for a standard recipe Saison, but the batch turned out extremely tart. Its been bottled for about a month, and the tartness has a citrus-like bite and I'm wondering if it just picked up that lime peel, or if I've simply got some Acetaldehyde from using about 3 ounces clear candi sugar.

any feedback from the HBT hive-mind?
It can't be acetylaldehyde from 3 ozs of candi sugar. I'd bet the farm on that. I'd imagine it's the yeast. Did you use the whole cake from your previous batch? If so, you WAY overpitched and this is likely why the characters are so different. If you didn't pitch the whole cake then I have no idea.
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Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

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Old 06-24-2011, 08:03 PM   #154
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Quote:
Originally Posted by mhenry41h View Post
It can't be acetylaldehyde from 3 ozs of candi sugar. I'd bet the farm on that. I'd imagine it's the yeast. Did you use the whole cake from your previous batch? If so, you WAY overpitched and this is likely why the characters are so different. If you didn't pitch the whole cake then I have no idea.
Haha, not the whole cake. I used a cup or so of slurry to get an appropriate sized starter going (used mr malty calculator).
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Old 06-24-2011, 09:26 PM   #155

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Originally Posted by dcHokie

Haha, not the whole cake. I used a cup or so of slurry to get an appropriate sized starter going (used mr malty calculator).
Smart man! Too many people try racking right into another yeast cake and it doesn't give you an optimal beer.
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Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Old 06-24-2011, 09:54 PM   #156
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Just checked my saison the other day, 1.057 to 1.005 in less than 4 days after pitching starter. Thing is a beast, great esters in the hydro sample too!
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Old 06-25-2011, 03:10 AM   #157

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Originally Posted by DannPM
Just checked my saison the other day, 1.057 to 1.005 in less than 4 days after pitching starter. Thing is a beast, great esters in the hydro sample too!
What temps are you working with?
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

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Old 06-25-2011, 05:33 AM   #158
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Quote:
Originally Posted by mhenry41h View Post
What temps are you working with?
Pitched at 69, held it there for 10-15 hours at least. After that I let it naturally rise to 74 on day 2. 77 Day 3. 79 day 4.

Grist was the below mashed at 147 for 2 hours, very very fermentable.

7 lbs Castle Pilsner Malt
2 lbs Vienna Malt
1 lb Flaked Wheat
1 lbs Turbanado Sugar
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Old 06-25-2011, 12:55 PM   #159
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I actually did my batch the other day I pitched with 3944, and I plan to finish with 3711 to really dry it out, and clove it up.

The OG was 1.040 and 3 days in I'm at 1.020. I still have a dense krausen. I could either rack tomorrow and give the 3711 more sugars to it, or let the 3944 just finish, then rack and add 3711 in secondary to finish off the last couple digits or so.

I am heavily leaning towards the second option.

 
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Old 06-26-2011, 08:01 PM   #160
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I'm brewing up a modest gravity saison (1.045) with 3711 this upcoming week. I plan on fermenting it at room temperature (75*F) and doing nothing to hold back the fermentation (no water bath, etc). Anyone ferment this thing that warm? Should I be concerned with solventy character at those temperatures? I'm afraid the wife might be a little pissed when she sees 3 fermentors in 3 water baths around the house (I'm brewing up 10 gallons of wit the same morning). Should I face he wrath to keep the temps in check, or will I get good saison character at 80 degrees?
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