I am planning to brew a saison/wit very soon, and was considering using Wyeast 3711. Originally, I had planned on using 3724 due to the high temperature tolerance, but it seems to have a repuatation for stalling at 1.035 or so...
I know that saison yeasts are generally considered to be high-temperature yeast strains, but the max recommended temp on 3711 is 77 (I think, don't quote me on that exact number!)
I was wondering if anyone has any experience fermenting with 3711 at the higher or lower ends of the recommended temperature range. I would like to maintain some of the inhernt "funkiness" of the yeast, so I will probably lean toward the warmer side of the range, but I do not want fusels and I do not want to have to bottle condition for 2 months to get good beer.
Any experience or recommendations on this yeast and it's temperature characteristics are greatly appreciated.
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen