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Old 01-18-2011, 05:51 AM   #11
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Originally Posted by ChshreCat View Post
+1 With the 3711, it's going to finish out right around 1.000. Mine always does and I start with an OG higher than yours. It tastes amazing though.
How have you pitched 3711 in the past? Did you use a starter with the higher gravity you referenced or did you just pitch direct?


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Old 01-18-2011, 05:54 AM   #12
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I second the gravity comment. I finished at 1.003 with my last saison with 3711 with a really minimal sugar addition. I'd expect to be at 1.008 or so if not lower. Beersmith always shoots back a higher FG number than you'll end up with in my experience, especially with Belgian yeasts. Also, little tip to get the fermentation cranking along. Wrap that thing with a blanket to keep the temps up! It'll motor through fermentation in under 5 days if you do. Good luck
Yeah I was using tastybrew's calculator, estimating 81% attenuation per the Wyeast specs on 3711. Seems like from everyone's responses, Wyeast is low-balling the attenuation rate...


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Old 01-18-2011, 05:55 AM   #13
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How have you pitched 3711 in the past? Did you use a starter with the higher gravity you referenced or did you just pitch direct?
I always used 3711 for my saison, and I freely admit that I never make a starter.
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Old 01-18-2011, 07:53 AM   #14
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I recently made a "light" saison - 1.035. Dropped to 1.000. Added 300g grated ginger (10gallon batch) at 10 mins. Its one of my tastier brews. Very refreshing.
I used pale 2 row and 20% wheat and Styrians at 60mins, 30mins and 5mins to 20IBU.
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Old 01-18-2011, 05:05 PM   #15
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Chschrecat - I'm just curious since you don't use a starter - what kinda flavors are you getting outta this yeast by underpitching? spicy/fruity/lots of phenolics?
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Old 01-18-2011, 05:22 PM   #16
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I get a lot of pepper and citrus flavors and a little bit of almost Orval-like funk.
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Old 04-19-2011, 03:32 AM   #17
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I brewed a saison thursday using WY3711. OG was 1.060, gravity was 1.020 Saturday, and I expected something like 1.010 or so today. Its 1.000 exact. Down to zero in four days. Holy moly that yeast is a freak indeed. I made a large starter.


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