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Old 04-29-2012, 09:30 PM   #1
Fid
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Oct 2010
Seattle
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I brewed a Saison last Saturday and pitched Wyeast 3711 in it. My initial fermentation temps were in the mid to upper 70's for the first few days. As fermentation slowed it also got cooler in my closet and my temps were down around 64. I was a bit worried that I was going to be in for a long, slow fermentation to get my FG inside of 1.010. I pulled a sample last night and its down to 1.006 after 7 days and even with the low temps its still got plenty of fun Saison funk going on. Hands down the best tasting sample I have ever pulled.

So whats the point of this post?
I don't know... 3711 is a beast and I decided that it deserved some props I guess.

 
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Old 04-30-2012, 12:55 AM   #2
Calder
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Mar 2010
Ohio
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I'd suggest pushing the temperature up to about 80 F if you can to finish it off. Might have a couple more points in that yeast.

If you like that yeast, you are going to love the wonderful world of Belgian yeasts. I like 3711, but there are a lot better yeasts.

 
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Old 04-30-2012, 01:08 AM   #3
phenry
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Feb 2011
Clemson, SC
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I'd have to say I like 3724 more than 3711, albeit 3711 is a lot faster and easier to work with. I've had hit and miss regular paced vs. slooooowwwwww ferments with 3724, so I was thinking next time it's taking its sweet time I'll just pitch some 3711 to finish out. Not sure how the flavor would be affected overall, but I'm sure it'll definitely be enjoyable.

 
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Old 04-30-2012, 01:50 AM   #4
BishopGary
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Mar 2012
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Another member of the 3711 fan club. I have also used 3724 a lot, it is good too, and I have never experienced it's slower side. I agree with most of what has been said regarding 3711, but what I like most about it is it's temperature versatility. I love using it in hot months, if you do no have any high-tech temp control, it can kind of go on auto pilot up an slightly over 80f. I have also used it around 65-66f paired with citra and Amarillo to make a slightly spicy version of one my pale ales quickly. 3711 also creates a great smooth mouthfeel even at low gravity.

 
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Old 04-30-2012, 02:18 AM   #5
Komodo
 
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May 2011
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I brewed a bitchin saison on Saturday, hit every number dead on. But I had a vial/starter built up of WL568 I think it is? The Belgian/saison blend. Wish it had been 3711, but we'll see what this does. I plan on taking it bone dry, and it has 25% rye in it.
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Old 04-30-2012, 02:26 AM   #6
Fid
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Oct 2010
Seattle
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Quote:
Originally Posted by Calder View Post
I'd suggest pushing the temperature up to about 80 F if you can to finish it off. Might have a couple more points in that yeast.

If you like that yeast, you are going to love the wonderful world of Belgian yeasts. I like 3711, but there are a lot better yeasts.
I considered getting an aquarium heater and a bucket to kick the temp up but got anxious to brew. Would there be any problems ramping the temp back up now that its dropped into the 60s?

 
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Old 04-30-2012, 04:27 AM   #7
Biobrewer
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Jan 2012
San Leandro, CA
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I brewed a saison about 9 months ago with this yeast that scored a 39 average score in the first round of the National Homebrew Competition (just received the scores yesterday ) Judges loved the spiciness and tart dryness.

This yeast is wonderful. I too sing its praises!

 
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Old 04-30-2012, 06:42 AM   #8
DannPM
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Jan 2011
Pittsburg, KS
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3711 is probably my favorite regularly offered wyeast strain. I've recently decided to pretty much just brew saisons almost exclusively...I just can't get enough of that dry crusp flavorful goodness.

I also love the lueven pale ale (corsendonk strain) when available.
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Old 04-30-2012, 07:29 AM   #9
Veedo
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Jan 2011
U.P., Michigan
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Anyone have a solid recipe to try with this yeast?

 
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Old 04-30-2012, 09:12 PM   #10
GrizBrew
 
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Dec 2011
Missoula, Montana
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Add me to the fan club. I have only done a couple with 3711 but many more are planned. Can't get enough!!
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