wyeast french saison - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > wyeast french saison

Reply
 
Thread Tools
Old 02-08-2012, 08:10 PM   #1
Saccharomycetaceae
Recipes 
 
May 2010
South China, Maine
Posts: 79


Hi,
I'm using Wyeast's French Saison right now for the first time and noticed a smell I wasn't particularly excited about when I did my second aeration (I sometimes aerate a second time about 12 hrs. after pitching).
For those with experience with this yeast, does it produce some decidedly phenolic aromatics, bordering on the type of smells from a contaminant yeast?
Will that mellow out with time?
Also, any tips for the future on getting the high attenuation I always try for and fail with Saisons and Belgians in general.
I read in Brew Like A Monk that some of these Belgians breweries are getting an upwards of 90%+ attenuation! Is that a matter of closely monitored temps or what?
Thanks for any insights.
matt



 
Reply With Quote
Old 02-08-2012, 09:29 PM   #2
BigRob
Recipes 
 
Jan 2011
Toronto, Ontario
Posts: 704
Liked 35 Times on 27 Posts


3711 is a monster, and a forgiving one at that. Expect great attenuation, a low FG, room temp (70s) is fine. I dont tend to smell after 12 hours, so I can't comment on that.



 
Reply With Quote
Old 02-08-2012, 10:15 PM   #3
29thfloor
Recipes 
 
Feb 2011
Pt. Pleasant, PA
Posts: 269
Liked 8 Times on 7 Posts


I had a saison ferment down to 1.000 with this yeast. You shouldn't have any problems getting high attenuation as long as you keep temps above 70 or so.
__________________
29thfloor.com/blog
Twitter | Facebook | 29thfloor on Instagram
Primary: Dunkelweizen, Sour Brown Ale
Secondary:
Kegged: Nothing :(
Bottled: Blonde Lambic (Aug 2012), Berliner Weisse, Oaked Tripel Brett, Dawson's Kriek, Sweet Mead

 
Reply With Quote
Old 02-08-2012, 10:29 PM   #4
Gduck
Recipes 
 
May 2011
Ithaca, NY
Posts: 424
Liked 14 Times on 14 Posts


I've had some serious platic-like smells come out of beers using this yeast during the first couple days of fermentation. But a coulple weeks later when checking gravity the spell was completely gone.

 
Reply With Quote
Old 02-09-2012, 12:14 AM   #5
BrewNow
Recipes 
 
Sep 2010
Philadelphia Suburbs
Posts: 187

I have experienced sulfur from the air lock during ferment with 3711, not really unusual for any Belgian style yeast. Can't say I've documented when it occurred. My ferment regimen this yeast is: pitch at 65, let free rise to 70 or heat to 70. Once FG has been reached, lower slowly back to 60. 4 Batches fermented last summer and every single one went down to 1.000. Starting gravities ranged from 1.042 up to 1.067.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3711 French Saison B-Dub Fermentation & Yeast 924 06-16-2016 06:57 PM
Mixing WLP500 (chimay) & 3711 (french saison) Mathematics Fermentation & Yeast 6 04-29-2016 04:29 PM
Lets talk Wyeast French Saison 3711 dsuarez Fermentation & Yeast 57 08-13-2012 03:09 PM
French Saison (3711) - what a beautiful beast! (video) Amity Fermentation & Yeast 5 01-05-2011 11:58 AM
Raising Temp on #3711 French Saison Yeast?? dirtybear7 Fermentation & Yeast 6 12-15-2010 02:59 AM


Forum Jump