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Old 06-30-2012, 04:55 AM   #11
slarkin712
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I've got temp control, so that's not an issue. I was thinking pitch at 65F and then let is raise to 68F after a couple of days. Maybe finish out at 70-71F.

 
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Old 06-30-2012, 05:08 AM   #12
ChessRockwell
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Quote:
Originally Posted by slarkin712 View Post
I've got temp control, so that's not an issue. I was thinking pitch at 65F and then let is raise to 68F after a couple of days. Maybe finish out at 70-71F.
Sounds like you should be good to go then!

 
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Old 06-30-2012, 10:54 AM   #13
louie0202
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My brewing room is about 66 - 68...so the beer is typically about 72 while fermenting. I do have a fermentation chamber, but i typically only use it if I am lagering or if I need a high temp for like a saison
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Old 06-30-2012, 02:39 PM   #14
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Quote:
Originally Posted by louie0202
Don't use 3711, it will be very tart and fruity as its a Saison Yeast.

I am actually going to use some 1762 in my next Blonde and rack onto Strawberrys. But I have 1762 that I harvested from a prior batch.
I disagree and would recommend 3711. Although it is a saison, French, fermented at 70 is low on the funkiness and an excellent attenuators while still leaving good body.

 
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Old 06-30-2012, 02:49 PM   #15
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I agree with 73/drvr. I like the slight funk if 3711. I used some washed 3711 (from a Saisson) in a Sorachi BPA. Kegged yesterday and really liked the going in taste.

 
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Old 05-29-2013, 12:20 AM   #16
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Originally Posted by kingwood-kid View Post
I let 3522 run at room temps and was very happy with the results. I guess it was low 70s in the room and high 70s in the fermenter.
I know this is an old thread, but how did this turn out? I just bottled a blonde with 3522 fermented around this temp, and it had quite a bit of banana esters, which I didn't expect and was disappointed with.

 
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Old 05-29-2013, 01:48 AM   #17
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Originally Posted by TAK View Post
I know this is an old thread, but how did this turn out? I just bottled a blonde with 3522 fermented around this temp, and it had quite a bit of banana esters, which I didn't expect and was disappointed with.
This is an old thread; I think I made that beer two years ago. It was fantastic, no banana but plenty of flavor. Sorry yours didn't turn out the same way. I've got a WY1762 stout that's a little too banana-flavored for me. Drinkable, but less than ideal.
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Old 05-29-2013, 02:39 AM   #18
TAK
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That's interesting. I've been brewing for about a year, but I'd definitely say I'm still a newbie about some stuff. Any ideas what might lead to banana esters in one beer and not in another fermented at similar temps with the same yeast?

 
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Old 05-29-2013, 01:40 PM   #19
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Quote:
Originally Posted by TAK View Post
That's interesting. I've been brewing for about a year, but I'd definitely say I'm still a newbie about some stuff. Any ideas what might lead to banana esters in one beer and not in another fermented at similar temps with the same yeast?
Yeast pitching rate/overall yeast health, and oxygen supplied at pitching. Underpitching and lower oxygen levels could possibly lead to more banana esters. Belgian yeasts are much like German wheat yeasts. So, if you've ever used those think about how more/less banana flavor can be achieved.

 
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Old 05-29-2013, 03:23 PM   #20
TAK
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I pitch from a starter and try to hit the pitch rate based on yeastcalc.com. I oxygenate in the carboy with a hand drill attachment. Do I need to get an O2 tank for oxygenating to prevent the banana esters? Would yeast nutrient help?

I could also over pitch, but I DO want fruit esters, just not banana.

 
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