Originally Posted by beergolf
I have used 3711 a lot.
I think it is a low floc yeast and needs time to clear so I usually leave it for 4-5 weeks before I check it. Let it do it 's thing. I does ferment low so it will give great results.
I love Saisons and have 3 different ones in bottles now and getting ready to do another one.
This is my first time using it, but it seems to be keeping up with it's reputation. I'm not 100% sure what differentiates a saison from other beers other than the yeast strain. If I used 1272 this could very well be an IPA.