3711 and 3725 together - Home Brew Forums

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Old 06-17-2011, 08:07 AM   #1
Jan 2011
Toronto, Ontario
Posts: 704
Liked 35 Times on 27 Posts

Type: All Grain 
Batch Size (fermenter): 6.08 gal
Boil Size: 7.13 gal  
Boil Time: 60 min 
Final Bottling Volume: 5.70 gal 
Brewhouse Efficiency: 75.00 
Fermentation:  68F Pitch uncontrolled

3 lbs 4.9 oz White Wheat Malt (2.4 SRM)
1 lbs 10.5 oz Munich Malt (7.0 SRM)
3 lbs 4.9 oz Pale Malt (2 Row) US (2.0 SRM) 
1 lbs 1.6 oz Vienna Malt (3.5 SRM) 
0.35 oz Magnum [10.00 %] - First Wort 60.0 min 
0.35 oz Cascade [5.30 %] - First Wort 60.0 min
0.35 oz Crystal [3.30 %] - First Wort 60.0 min 
15.9 oz Palm Sugar (1.0 SRM)
0.35 oz Cascade [5.30 %] - Boil 10.0 min 
0.35 oz Crystal [3.30 %] - Boil 20.0 min 
0.35 oz Magnum [10.00 %] - Boil 30.0 min  
0.35 oz Cascade [5.30 %] - Boil 0.0 min  
0.35 oz Crystal [3.30 %] - Boil 0.0 min  
0.35 oz Magnum [10.00 %] - Boil 0.0 min  
40ml Wyeast Labs #3725 [Fresh Slurry]
40ml Wyeast Labs #3711 [Fresh Slurry]  
Est Original Gravity: 1.051 
Est Final Gravity: 1.000 
Estimated Alcohol by Vol: 6.7 % 
Bitterness: 31.2 IBUs
Est Color: 4.6 SRM
Trying to fill my days, and my fermenters with all things beer while I have some time off, my fermentation cabinet is full, but I've got space in my hot closet.

Also wanted to try blending 3711 and 3725, since I happen to have fresh slurry from both yeasts on hand. I really enjoyed the blended 3711 and 3724 I did earlier this year, but I'm itching to try something new. I pitched more 3724 and less 3711, but that's because 3724 tends to poop out early.

This time around I'm using two yeasts that are pretty much monsters, so I figured an equal pitch rate would be a safe bet. Anyone have any experience blending these two, or just blending period?

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Old 06-17-2011, 12:25 PM   #2
Nateo's Avatar
Jul 2010
Bennett Springs, MO
Posts: 2,050
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I've blended yeasts on a few batches, but not the yeasts you're talking about. From my experience, blending makes a more complex beer with fuller flavor.

3711 and 3725 would probably taste good together, so I'd say go for it.

Chris White worked with a few breweries who blended yeast. He says in his book that the growth rate for all beer yeast is basically the same, so you won't really have one "out-compete" the other. He does say that when you repitch over multiple generations, you'll get some drift in the yeast ratio. One brewery drifted from 50/50 to 90/10, but didn't notice because they were still getting the same flavor contribution from the lower % yeast.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

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Old 06-18-2011, 04:42 AM   #3
Aug 2008
Posts: 173
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From my experience, 3711 dominates in this blend (not surprising). By the 2nd pitch, I couldn't distinguish it from 3711 alone. In the future I think I'll experiment with pitching 3711 later in the ferment, or growing a much bigger pitch of 3725 so you get more of its flavor.

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Old 10-13-2011, 03:48 PM   #4
Jan 2011
Toronto, Ontario
Posts: 704
Liked 35 Times on 27 Posts

Just to update, the beer came out nicely, but neither yeast seemed to contribute much character, think my temps hovered around 68-70F and muted the yeast contributions.

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