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Old 09-09-2011, 01:13 AM   #171
ChshreCat
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Aug 2008
Camano Island, Washington
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I get a lot of pepper from it and a little funk, but more citrus than funk.



 
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Old 10-24-2011, 08:53 PM   #172
29thfloor
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Feb 2011
Pt. Pleasant, PA
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I was already impressed but now I'm officially more impressed.

I washed this yeast back in July and it's been sitting in my fridge ever since. I pitched the slurry from one of the jars into a 1L starter and 36 hours later it has a full on krausen, something I haven't had with any other starters, even with fresh yeast.

Maybe that's not impressive but I was under the impression that it might take a couple of steps to wake up yeast that's been sitting around for months. I'll probably step it up to 2L anyway but I'm not sure I even need to at this point.


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Old 10-25-2011, 01:07 AM   #173
tesilential
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You could have pitched the wash yeast directly into your wort.

Works with almost any yeast but this one truly does not care.

 
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Old 10-25-2011, 03:18 PM   #174
29thfloor
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So stepping up to 2L would be pretty much overkill right? Even for an imperial stout that will probably be 1.080+?
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Old 10-25-2011, 09:07 PM   #175
bigbeergeek
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Sep 2008
Visalia, CA
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Quote:
Originally Posted by 29thfloor View Post
So stepping up to 2L would be pretty much overkill right? Even for an imperial stout that will probably be 1.080+?
It's hard to make a case for not pitching the most yeast you can -- especially with washed yeast. The washing/canning process, even with meticulous aseptic technique, will inevitably add unwanted microbes to the slurry. Cold stored, previously "worked" yeast are not ideal candidates for a direct pitch. Given the high gravity wort you plan to ferment with the yeast, I would step up to two liters. My 0.02.
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Old 10-25-2011, 10:33 PM   #176
29thfloor
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Feb 2011
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Thanks. I'm not brewing until this weekend and the starter has been going since Sat so I'll probably step it up just to see what happens. I suspect I could get away without it though. The last time I used this yeast it fermented down to 1.000 without even making a starter.
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Old 10-28-2011, 12:47 AM   #177
DannPM
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Jan 2011
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Thinking of doing a 3711 combo with the limited release farmhouse strain. Thoughts?
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Old 10-28-2011, 12:58 AM   #178
Montanaandy
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Oct 2009
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Quote:
Originally Posted by DannPM View Post
Thinking of doing a 3711 combo with the limited release farmhouse strain. Thoughts?
I personally would not but I say that not yet having had the chance to use the PC Farmhouse strain (picked it up today). I would use 3711 if the Farmhouse needed a kickstart (the way 3724 can at times) but I would want to try the Farmhouse yeast out on its own initially to see where it fits in terms of ease of use and flavor profile compared to 3724 and 3711.

 
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Old 05-21-2012, 04:12 AM   #179
DannPM
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Jan 2011
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I just made a citrus spelt saison from 3711, checked the final gravity, 1.000, exactly as planned! I love this yeast!
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Old 09-19-2013, 11:15 PM   #180
jro238
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Mar 2012
Memphis, Tennessee
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Quote:
Originally Posted by Nugent View Post
For those that have used this strain, is using sugar as an adjunct necessary to get this beer to an appropriate level of dryness? I know that using sugar in Belgian style ales is very common, but is it necessary with this strain?


Just recently brewed with this. OG 1.055, FG 1.004. All grain with no added sugars. It is crisp but still has a nice mouthfeel (esp for 1.004). I haven't tried it with added sugars though.

Edit: pitched the smack pack, fermented at ~76 F. It was basically done in 2-3 days but I let it sit for 14.


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